Family: Sapotaceae
The eggfruit-tree is a fruit-producing tree native to Southern Mexico, Belize, Guatemala, and El Salvador. It grows to 25 feet tall and has an erect, spreading crown of densely packed green leaves. The brown bark is furrowed with abundant, white latex. The fruit varies in shape and size. In general, it’s brilliant yellow with glossy skin. Fruiting occurs in late winter/early spring. Like avocados, pick the fruit just before it ripens. Let it mature inside for 3 days before consuming.
Inside the fruit is the color of a hard-boiled egg, hence the common name. The fruit is described as tasting like ‘apricot cheesecake’ and ‘pumpkin pie.’ It is closely related to mamey sapote and abiu. The fruit is used to make ice cream, milkshakes (eggfruit nog), jams, jellies, marmalades, custard, pancakes, and fruit flour. The latex is used as an additive in chiclets gum.
Not only is the fruit delicious, but it is also a powerhouse of nutrition. The wood is used in various construction activities.
Inside the fruit are 1 to 6 seeds. They lose viability fast, sow when fresh. Trees bear fruit in 3 to 6 years. There is an incredible amount of variation from seed germination. Grafting and cuttings are the best way to ensure quality fruit.
It has been cultivated for 1000’s years. It’s grown in a wide variety of climates in Hawaii. Keep it pruned for an easy harvest. Few pests attack the egg-fruit tree. After it establishes, the eggfruit-tree is low maintenance.
Plant Uses:
- Container plant
- Edible
- Medicinal
- Ornamental
- Privacy / screening
- Woodworking
Plant Dangers:
- No dangers
