My parents have an organic permaculture farm on Moloka’i, with vegetables and ducks, and LOTS of varieties of tropical fruit. There are common ones like bananas (at least five varieties), papaya and lilikoi (passionfruit); Pacific specific ones like ohia ‘ai (mountain apple) and breadfruit; slightly exotic ones like cacao (chocolate), lychee and carambola (starfruit); and really exotic ones like rambutan, jaboticaba, and canistel (eggfruit). I mentioned the last one on facebook, and a number of people asked what a canistel (which I actually misspelled as canistelle) is. This is a slightly green canistel (Pouteria campechiana) on the tree: And a ripe one: It’s also known as eggfruit, because the flesh is the deep yellow of an egg yolk, and, rather than being juicy like most fruit, is dry and flaky in the same way that a hard-boiled egg is dry and flaky. It’s really hard to describe the flavour of canistel, but the closest comparison is that it is like a really, really good pumpkin pie.*  It’s rich, and dry and flaky, and very sweet, …