Tiesa / Canistel fruit / Egg fruit looks yummy but I don’t like eating eat. The taste is not sweet and its not juicy either. I see very few trees nowadays because of its little processing values.
Drop me a comment if you know some some products made of tiesa.
Here are some write ups from Purdue University.
The fact that the canistel is not crisp and juicy like so many other fruits seems to dismay many who sample it casually. Some take to it immediately. During World War II when RAF pilots and crewmen were under training in the Bahamas, they showed great fondness for the canistel and bought all they could, find in the Nassau market.
Some Floridians enjoy the fruit with salt, pepper and lime or lemon juice or mayonnaise, either fresh or after light baking. The pureed flesh may be used in custards or added to ice cream mix just before freezing. A rich milkshake, or “eggfruit nog”, is made by combining ripe canistel pulp, milk, sugar, vanilla, nutmeg or other seasoning in an electric blender.
The late Mrs. Phyllis Storey of Homestead made superb ‘mock-pumpkin” pie with 1 1/2 cups mashed canistel pulp, 2/3 cup brown sugar, 1/2 teaspoon salt, 1/4 teaspoon nutmeg, 1 teaspoon lime juice, 2 beaten eggs, 2 cups evaporated milk or light cream. The mixture is poured into one crust and baked for 1 hr at 250º F (121º C).
Others have prepared canistel pancakes, cupcakes, jam, and marmalade. Mrs. Gladys Wilbur made canistel “butter” by beating the ripe pulp in an electric blender, adding sugar, and cooking to a paste, with or without lemon juice. She used it as a spread on toast. The fruit could also be dehydrated and reduced to a nutritious powder as is being done with the lucmo (q.v.) and this might well have commercial use in pudding mixes.
Nutritive Value of Tiesa Fruit
|Food Value Per 100 g of Edible Portion*|
|Ascorbic Acid||58.1 mg|
*According to analyses made at the Laboratorio FIM de Nutricion in Havana.