History and Facts:
It has been reported that the canistel is naturalized on the Florida Keys, and Florida is the only state in the continent able to grow the canistel. It is an egg-shaped fruit with a thin, glossy skin. The flesh is pumpkin-colored, and somewhat flaky. The canistel's flavor is similar to a cooked sweet potato mixed with heavy cream. Some Floridians enjoy the fruit with salt, pepper and lime or lemon juice or mayonnaise, either fresh or after light baking.

Nutritional Value:
Canistels are rich in niacin and beta carotene (vitamin A) and provide a fair source of vitamin C.

If kept at room temperature, the fruits will soften in 3 to 10 days. They should not be allowed to become too soft and mushy before eating. Unfortunately, no studies have been made to determine optimum temperature and humidity levels for long-term storage and long-distance shipping.

November to March

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