CANISTEL ‘Pouteria Campechiana’


Pot: Ø CM 18 – h.: 120/150 cm




Pouteria campechiana is a tree grown in various Latin American countries for the production of its fruit.

The scientific name of the plant comes from the Mexican state of Campeche, where it is very common. Once the scientific name of the plant was Lucuma campechiana, but genetic analyzes have proved that the genus Lucuma does not exist and must be included in the genus Pouteria.

The canistel fruit (Pouteria campechiana) can be spherical, oval or fusiform, with one end narrower than the other. The length of the fruit ranges from 5 to 15 cm with a thin yellow-orange skin, sometimes with shades of green. The pulp is orange-yellow in color and is rather dry, with a floury and sometimes creamy consistency, reminiscent of that of the boiled yolk of an egg (it is also called “egg fruit”). The fruit contains 1 to 3 bright brown seeds.

Canistel can be eaten fresh, but is mainly used in the form of a dessert, such as in puddings, smoothies and ice cream. In some areas it is used to prepare the much appreciated canistel and pecan tartlets. It is rich in potassium and vitamins A, B3 and C. The pulp can be stored in the freezer for up to six months without losing its characteristics.

Tropical plant, it grows best in areas where the annual daytime temperatures are between 22 and 28 ° C, but can also tolerate those between 12 and 35 ° C. They do not tolerate winter frosts. It prefers a location in full sun, but also tolerates partial shade. To encourage growth, cultivate it in fertile, humus-rich and well-drained soil.


Additional information

Weight 6 kg


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