When is the latest ripening time for the egg fruit?
The egg fruit is a perennial plant of the genus Pouteria in the family Sapotaceae, also known as egg fruit, peach olive, immortal peach, etc. The fruit is spherical, green when unripe, and yellow-green to orange-yellow when ripe. The flesh is orange-yellow, rich in starch, with a texture like egg yolk and an aroma, low water content, and a slightly sweet taste. The flavor and texture fall somewhere between sweet potato and durian. Let us take a look below at when the egg fruit ripens!
When does the egg fruit ripen?
The egg fruit ripens in December, and after harvesting it needs 4-7 days of after-ripening before it can be eaten. The egg fruit is obovate, about 8 cm long, turning from green to egg-yellow, hairless, with a very thin exocarp and a fleshy, thick mesocarp that is egg-yellow and edible, tasting like egg yolk, hence the name egg fruit. There are 2-4 seeds, elliptical, flattened, 4-5 cm long, yellow-brown, glossy, with a lateral scar, oblong, almost as long as the seed. The flowering period is spring, and the fruiting period is autumn.
Growth habits of the egg fruit
The egg fruit prefers a warm and humid climate, with an average annual temperature of 24-27.5°C being suitable. It can tolerate short periods of high temperature and cold, and plants will not be harmed by 40°C or 1-2°C for short periods. During the flowering period, overcast rain and high temperatures cause severe flower drop, and the fruit ripening period dislikes low temperatures; low winter temperatures make the fruit hard. It is quite drought-tolerant and highly adaptable to soil, growing best in sandy loam.
Origin and distribution of the egg fruit
The egg fruit originated in Cuba and tropical North America, and is mainly distributed in Central and South America, northeastern India, northern Myanmar, Vietnam, Cambodia, Thailand, and southern China. It was introduced to China in the 1930s, and cultivation began in Guangzhou in the 1950s. There is scattered planting in tropical and southern subtropical regions of China such as Guangdong, Guangxi, Hainan, Yunnan, and Fujian.
Nutritional value of the egg fruit
The egg fruit is a tropical fruit. The flesh contains 29.1-30.5% sugar, 5.6-8.1% starch, and 1-1.14% crude fat, and every 100 grams of flesh contains 24.3 mg of vitamin C. Besides being eaten raw, the fruit can be made into jam, ice cream, beverages, or fruit wine. It is rich in nutrients such as phosphorus, iron, calcium, vitamin C, and carotenoids, as well as the seventeen amino acids essential to the human body, and has effects such as aiding digestion, reducing phlegm, tonifying the kidneys, refreshing the mind, invigorating the blood and strengthening the body, calming and relieving pain, and reducing stress and lowering lipids.