How to enjoy this fruit
Yellow skin, often with a pointed end. Inside is dense, golden-yellow flesh and a few glossy brown seeds.
Wait for softness before cutting. A firm egg fruit can taste dry and chalky.
When it’s ready
Gently press with your fingertips. It should feel soft across the fruit, not just near the stem. If it is still firm, leave it indoors to ripen and check each day. Yellow skin alone does not mean it is ready.
How to eat it
Cut it in half, remove the seeds and scoop out the yellow flesh. It has the colour and slightly crumbly texture of cooked egg yolk, with a sweet flavour that can remind you of maple syrup or sweet potato. Try it chilled or blended into a milkshake.
How to store it
Keep firm fruit at room temperature, away from sunlight. Refrigerate once soft and enjoy soon. Cover and refrigerate any cut flesh.
