[1] Eggfruit (or egg fruit, eggfruits, or canistel), whole and halved (photo © Bfaast).

[2] Purée the flesh to enjoy as a pudding, topping or sauce, or make curd with the recipe below (photo © Hannah Kaminsky | Bittersweet Blog).

[3] You can also simply scoop out the insides and enjoy the creamy flesh (photo © Urban Tropicals).

[4] You can grow your own eggfruit tree (photo © Bfaast).

[5] If you’re lucky enough to have your own tree (photo © Urban Tropicals).

[6] As a hand fruit, simply pick up a piece and take a bite (photos #6 and #7 © Maui Seed).

[7] As a breakfast fruit, enjoy it with your morning coffee, or slice into a fruit salad.

[8] You can spoon the curd recipe below into tart or tartlet shells (photo by Hannah Kaminsky | The Nibble).

May is National Egg Month, and some eggs really do grow on trees, says our colleague Hannah Kaminsky of Bittersweet Blog.

But they’re not eggs from chickens, ducks, geese, ostrich, or any other bird—or roe from fish, for that matter.

Rather, they’re eggfruit (or eggfruits), otherwise known as canistel. Still relatively unknown beyond tropical climates, these teardrop-shaped drupes* originated in Central America and have spread to the U.S., now grown in Florida, Hawaii, and Southern California.

So as we come to the end of National Egg Month, allow us to introduce you to eggfruit.

We have ways to eat them and a recipe for eggfruit curd below, but first:
 
 
WHAT IS EGGFRUIT?

The pulp of the eggfruit/canistel fruit (Pouteria campechiana), also known as yellow sapote and cupcake fruit, has a dense, cake-like texture similar to the yolk of a hard-boiled egg.

Eggfruit do not, however, taste anything like eggs.

The flavor of the fruit is delicious, sweet, and somewhat like that of a candied sweet potato. The flavor is rich and is reminiscent of egg custard. The best varieties have a creamy, mousse-like texture. The bright-orange fruit is naturally low in fat.

Canistel varieties come in many different shapes and sizes. There are long and skinny varieties, short and fat varieties, varieties as large as your head, as small as a tangerine, and everything in between.

Cut through the thin skin to reveal a hard pit (or up to six pits—be careful with your teeth if you decide to bite into it) much like that of an avocado. The pit is surrounded by creamy, slightly crumbly flesh with a downright uncanny resemblance to hard-boiled egg yolks.

It’s certainly an unusual experience, says Hannah. “There’s nothing else quite like it in the animal or vegetable kingdom.”

Well…it does have relatives. Eggfruit is a member of the Sapote family, many species of which produce edible fruits, including sapodilla, star-apple, shea nuts (used to make shea butter), and the nuts of the argan tree, used to make argan oil.

In its own genus, Pouteria, are “siblings” abiu, lúcuma, and mamey sapote. So, while Pouteria campechiana may be part of a family that’s exotic to Americans, it’s a valuable source of food in other parts of the world.

Canistel is an evergreen tree native to Central America and northern South America. It’s cultivated in Belize, El Salvador, Guatemala, and southern Mexico.

Showing its popularity, it’s cultivated in other countries around the world, including Australia, Brazil, Cambodia, Costa Rica, Dominican Republic, India, Indonesia, Nigeria, Philippines, Sri Lanka, U.S., and Vietnam.
 
 
EGGFRUIT VS. EGGS

The temptation to draw comparisons to conventional eggs is irresistible. Such gorgeous golden meat, rich in beta-carotene, is good for more than just boosting eyesight and immunity.

 
“When I got my hands on eggfruit for the first time,” says Hannah, “I was eating my way through Hawaii. The fruit was then not available on the mainland, but as it’s now grown in the U.S., I hope that more people will be fortunate enough to try its unique flavor for themselves.”

You can buy eggfruit online, you can buy eggfruit trees to grow your own backyard (if you live in warmer climate zones), and you can even buy seeds to sprout your own trees.

 
 
EATING EGGFRUIT

Eggfruit may be enjoyed from breakfast through dessert.

For breakfast: Smooth, spreadable, or spoonable like custard, you can spread it on toast, or use it as a topping for French toast, pancakes, and waffles.

For a snack: As a hand fruit; simply seasoned with salt, pepper, and a squeeze of lime; in a smoothie.

For dessert: Purée it as a topping or sauce for pound cake, ice cream or sorbet; a pudding; a filling for cupcakes and cookies; a fruit curd (a recipe follows); a mixed fruit salad.

 
 
RECIPE: EGGFRUIT LEMON CURD

Hannah Kaminsky’s recipe substitutes eggfruit for the conventional citrus curd. You can make any curd with this recipe: grapefruit, lemon, lime, orange, strawberry, yuzu, etc.

Smooth, spreadable, or spoonable like custard, this rich lemon curd is an ideal introduction to eggfruit. You’ll fall in love after one batch, assures Hannah.

If you can, she says, stock up on eggfruit whenever you see them, since they’ll go fast once you taste just how versatile they are.

You’ll typically find unripe eggfruit in the store that’s still hard and slightly green. Let it sit on the counter to ripen. It could take as long as 10 to 14 days, so be patient.

Unripe eggfruit is incredibly astringent and bitter—not good to eat. When ripe, it should be soft but not mushy, yielding easily to a knife.

Then, it can be stored whole for 1 to 2 months in the fridge, or mashed and frozen for 6 to 8 months.
 
Ingredients For 1-3/4 Cups

Cook time is 9 minutes, and additional time is 2 minutes. For a variation, you can add up to 1/2 cup of seedless fruit purée, like strawberry, raspberry, or peach.

 
Preparation

1. PEEL and pit the eggfruit, placing the flesh in a blender. Add all the remaining ingredients and thoroughly purée, pausing to scrape down the sides of the canister as needed.

2. TRANSFER the mixture to a medium-sized microwave†-safe bowl. Microwave on 100% power‡ for 4-1/2 minutes, uncovered. Whisk vigorously until smooth and microwave again on 100% power for 4 1/2 minutes more. The curd should be thick and glossy.

3. WHISK vigorously for another minute to make sure there are no lumps. Transfer to a glass jar, let cool completely and store in the fridge. Enjoy chilled.
 
 
________________

*In botany, a drupe (or stone fruit) is an indehiscent fruit in which an outer fleshy part (exocarp, or skin, and mesocarp, or flesh) surrounds a single shell (the pit or stone of hardened endocarp with a seed (kernel) inside. Flowering plants that produce drupes include cashew, coffee, jujube, mango, olive, most palms (including açaí, date, sabal, coconut, and oil palms), pistachio, white sapote, and all members of the genus Prunus, the “stone fruits,” that include the almond, apricot, cherry, damson, peach, nectarine, and plum. [Here’s more about drupes.

‡This recipe was tested on a 1,000-watt microwave; timing may vary if you have a more or less powerful model. Always keep a close eye on the mixture while cooking.
 
 

It’s National Blueberry Cheesecake Day, and here’s a twist: Blueberry Cheesecake ice cream pops made with goat cheese, a.k.a. chèvre.

Bright berries, a hint of lemon and vanilla, creamy goat cheese, and a crumble of graham crackers make these ice cream pops a tasty treat for young and old alike. You can swap the blueberries for any berry you like.

This recipe was sent to us by Vermont Creamery, created by Alanna Taylor-Tobin, a pastry chef, food photographer, videographer, and award-winning cookbook author.

For many more delicious recipes, check out her blog, The Bojon Gourmet.

> There are more blueberry cheesecake recipes below.

> The history of blueberries.

> The history of cheesecake.
 
 
RECIPE: BLUEBERRY CHEESECAKE ICE CREAM POPS

You’ll need ice pop molds for the recipe. Note that we said ice pop, not Popsicle. Popsicle® is a trademark for a specific type of ice pop.

Popsicle® is a trademarked name owned by Unilever’s Good Humor Division (here’s the history of the Popsicle and the Creamsicle®).

Everything else should be called by the generic term, “ice pop” (with no dairy component) or “ice cream pop” (with dairy).
 
Ingredients For The Blueberry Layer

 
Ingredients For The Cheesecake Layer

 
Preparation

1. COMBINE the blueberries, lemon zest, lemon juice, sugar, and water in a medium saucepan. Bring the mixture to a simmer over medium heat and cook, stirring occasionally, until the juices are reduced by half and bubbling thickly, 5-10 more minutes. Let cool to room temperature, then purée smooth. You should have about 1 scant cup.

2. COMBINE the goat cheese, cream cheese, milk, vanilla, lemon zest, juice, and sugar in the pitcher of a blender, and purée smooth.

3. DIVIDE the blueberry purée among 10 (3-ounce) ice pop molds. Gently pour the cheesecake layer over the blueberry layer, leaving a scant half-inch of space at the top. Use a chopstick to swirl the layers together slightly.

4. CRUMBLE the graham crackers on top of the cheesecake layer and press the crumbles into the mixture so they stay put when frozen. Place the ice pop sticks in the molds and freeze until solid, for several hours or overnight.

5. REMOVE the pops from the molds and enjoy or store airtight for up to two weeks.
 
 
MORE BLUEBERRY CHEESECAKE RECIPES

 
Plus

[1] Today’s recipe: Blueberry Cheesecake Ice Cream Pops (photo © Bojon Gourmet | Vermont Creamery).

[2] The recipe uses both cream cheese and goat cheese (photo © Vermont Creamery).

[3] A related recipe using vanilla yogurt instead of goat cheese and cream cheese. Here’s the recipe (photo © A Healthy Life For Me).

[4] Vegan blueberry cheesecake pops. Here’s the recipe (photo © Heart Of A Baker).

[1] Milk? Half-and-half? Light cream? Take your pick (photo © Pariwat Pannium | Unsplash).

[2] Or, simply enjoy a tall glass of black iced coffee (photo © Peet’s Coffee).

[3] Consider adding a splash of spirits (photo © Misunderstood Whiskey | Unsplash).

We’re always surprised when we see people on the street carrying iced coffee on the coldest days of winter. Brrr: Don’t below-freezing temps require hot coffee? You may not have to wait until May 25th, National Iced Coffee Day…but how about waiting until spring?

Not a chance: Cold coffee consumption will overtake hot coffee by 2030, predicts Peter Giuliano, executive director of the Coffee Science Foundation, the research arm of the Specialty Coffee Association.

Starbucks already reports that cold beverages dominate its portfolio; they make up 74% of total beverage sales, with much of that demand credited to the success of the company’s cold brew, nitro cold brew, and iced shaken espresso.

More evidence comes from the National Coffee Association, which reports that cold-coffee beverage consumption is up 23% since January 2021 and up 60% since their first poll in January 2014.

This significant shift in American coffee culture is remarkable when you consider how deep the rituals run around a steaming cup of morning joe,” writes Katie Ayoub in the professional chef’s website, Get Flavor.

Coffee shops and restaurants alike now have their eyes out for innovations on their cold coffee menus: new drinks and flavor combinations that make their coffee offerings stand out in a sea of competition.

At home, we vary our iced coffee with:

 
What about you?

> Check out our iced coffee tips.

> The history of coffee.

> The different types of coffee.
 
 
ICED COFFEE RECIPES

 
 
 
 
CHECK OUT WHAT’S HAPPENING

ON OUR HOME PAGE,

THENIBBLE.COM.

May is National Asparagus Month, and May 24th is National Asparagus Day. We’ve got an asparagus pizza recipe that’s almost guilt free: lots of fresh veggies and a whole-wheat crust.

You can bake it in the oven or grill it.

> The history of asparagus.

> More asparagus recipes.
 
 
RECIPE: ASPARAGUS & LEEK PIZZA

Prep time is 15 minutes, cook time is 15 minutes. Thanks to Colavita for the recipe!
 
Ingredients For 4 Servings

 
Preparation For Baking

1. HEAT the oven to 500°F. If using a pizza stone, allow the stone to heat up along with the oven for a half hour before baking on it.

2. STRETCH out the dough on a cornmeal-dusted peel (see footnote† for substitutes) to about 10-12” in diameter, and brush the top with olive oil.

3. PEEL the asparagus: Hold a single asparagus spear at the base and lay it flat on a cutting board. Cut and discard the tough end. Using a vegetable peeler (a Y-shaped peeler works best…you could also try a mandoline, but be careful of your fingers), run the peeler lengthwise down the asparagus, creating long shavings. Repeat with the remaining stalks. Your strips will be all different sizes, but that just adds to the texture (and fun!).

4. PLACE the asparagus peelings in a bowl and toss with olive oil, salt, pepper, and freshly chopped thyme.

5. CLEAN the leeks thoroughly by rinsing them with water. It’s easiest if you chop them first (you’ll only be using the white ends), so you can rinse all the nooks and crannies free of dirt.

6. HEAT a skillet on the stovetop over medium heat. Pour in 1 tablespoon of olive oil. Place the chopped leeks in the skillet, and sauté until wilted, about 5 minutes.

7. ADD the shaved asparagus, and sauté for about 3 minutes, allowing the flavors to combine.

8. DOLLOP the mozzarella along the surface of the stretched-out pizza dough. You can also grate some Parmesan cheese over the mozzarella.

9. DISTRIBUTE the shaved asparagus and leek mixture over the top of the cheese. Sprinkle on a bit more fresh thyme.

10. DRIZZLE with olive oil and season with salt and pepper.

11. SLIDE the pizza onto the stone in the oven and bake for 8-10 minutes. Remove from the oven and squeeze some fresh lemon juice over the top of the pizza before serving.
 
 
Preparation For Grilling

This pizza is fantastic when grilled. If you’d like to grill this pie, heat up your grill and oil the grate.

Before you begin, it’s handy to have a few things in place:

 
1. INSTEAD of dusting a peel with cornmeal, brush both sides of the stretched-out pizza dough with olive oil.

2. PLACE the stretched-out dough (without toppings!) directly onto the grill grate, and close the lid. Let it bake for about 2 minutes (this goes very quickly!).

3. OPEN the lid and using the tongs, flip the crust to the other side. Starting with the cheese, place all the toppings on the pizza as neatly and quickly as possible. Don’t forget the seasonings! Close the lid and allow to bake for another 2-3 minutes.

4. REMOVE the pizza from the grill (use the tongs) and place it onto a serving platter. Squeeze fresh lemon juice over the top. Serve.
 
 
________________

*Make crispy fried leeks from the green leek tops—a delicious garnish. Heat a small saucepan with olive oil over medium-high heat. Drop in a piece of leek, and when it bubbles and floats to the surface, add the rest and fry for a couple of minutes until crisp. Remove with a slotted spoon and serve on top of burgers, main proteins, salads, soups, etc.

[1] Asparagus and leek pizza (photos #1 and #5 © Colavita).

[2] Fresh spring asparagus (photo © Zoe Schaeffer | Unsplash).

[3] Most people use just the white part of leeks and throw away the green tops, which are flavorful and full of vitamin C. See how we use them in the footnote* below (photo © Good Eggs).

[4] Fresh thyme (photo © Karolina Grabowska | Pexels).

[5] Brush the pizza crust with extra virgin olive oil.

[1] Drinkmate can carbonte any beverage—not just club soda and other soft drinks, but coffee, juice, tea, and wine. It’s available in black, red, white, and Arctic blue (all photos © Drinkmate).

[2] You’ll love carbonated iced tea.

[3] Carbonate cocktails or straight spirits. That’s what bartenders did in the 2021 World Cocktail Competition.

[4] One carbon dioxide cartridge carbnates 60 liters, or 63.4 quarts.

[5] Carbon wine for instant bubbly, whether red, rosé, or white.

What’s not to love about Drinkmate beverage carbonating system? You no longer have to carry heavy bottles of club soda and carbonated soft drinks—or recycle the empties.

You save money, schlepping, time, and the environment—no empty soda bottles to recycle.

The unit has a small footprint on your kitchen counter. No electricity s required.

(Read the captions in FB Photos)

And unlike other home carbonation systems, which are limited to just carbonating water (subsequently adding syrups to make soda), Drinkmate can carbonate any beverage.

So we’ve been having lots of fun carbonating:

 
A true delight is carbonating chocolate milk into an instant egg cream, and carbonating still white wine and rosé into sparkling wine. A celebration with bubbly is just a push of the button away.

It works with red wine too—and few of us have actually experienced a sparkling red. It’s delightful.

And Drinkmate was chosen as part of the finals in Diageo’s World Champion Cocktail Competition last year. Fifty top bartenders from 50 countries competde against one another for the title of “World’s Best Bartender.”

Drinkmate enabled them to create exceptionally carbonated cocktails in the Johnnie Walker Hidden City Highballs Challenge.

(Carbonating anything besides water in a SodaStream machine, for example, will void the warranty.

You’ll want a Drinkmate for your kitchen, and if you’re lucky enough to own a boat with a galley, one for there as well.

And Father’s Day gifting is just around the corner.
 
 
PROPRIETARY TECHNOLOGY

First of its kind proprietary technology* makes Drinkmate able to carbonate any liquid. Drinkmate offers carbonation lovers everyday versatility by carbonating any beverage.

The technology uses the familiar carbon dioxide canisters that other systems use, and there’s a cartridge exchange program to recycle the empties and give you a discount on the next cartridge purchase (it’s easy via door-to-door exchange, drop ship, or brick and motor stores).

There are four colors: black, red, white, and the new Arctic blue.
 
 
SYRUPS FOR HIGH-END SODAS

While other carbonating systems developed syrups for popular soft drinks—cola, ginger ale, root beer, and low-calorie versions of these and others, etc.—Drinkmate turned to the more elegant soft drink culture of Italy.

Made in Tuscany with lower levels of pure cane sugar, the options include:

 
There’s also a Mojito Mocktail and an Energy Drink.

You can use syrups from other brands to make other drinks, including sugar-free sodas and flavored carbonated water.
 
 
GET YOUR DRINKMATE!

Head to the website. It’s that easy.

It’s also available on Amazon.

For retail, here’s a store locator.

[6] See how easy it is to carbonate drinks, with the push of a button.

[7] Start the day off with bubbly: carbonate your orange juice!.

________________

*Drinkmate is the only home carbonator with a multi-stage pressure release valve, called the Fizz Infuser. Using the Fizz Infuser, Drinkmate safely and quickly allows the carbonation of any beverage with controlled pressure release. Other brands can only carbonate water, because their one-stage, quick pressure release cannot handle other beverages safely. The Fizz Infuser has both CO2 gas inlet and release functions integrated into a one unit, dual valve system that allows for controlled and safe pressure release.