Eggfruit is scientifically known as Pouteria campechiana, the texture and color of the eggfruit’s flesh is oddly similar to the yolk of a hard boiled egg. It is dry to eat and not juicy. The flavor is rich as, but much sweeter than, an egg yolk. It is imported from Vietnam.
A ripe eggfruit which is ready to eat feels firm after pressing but not hard.
Slice length wise, throw seed and scoop the orange flesh with a spoon.
If it is hard, leave in room temperature for ripening.
Refrigerate once ripe.
Seeds and peels are not edible.
Return/Refund Policy ~ Due to perishability, returns on fresh fruit are NOT accepted. In the unfortunate event that fruit arrives in unacceptable conditions please email firstname.lastname@example.org within 24 hours of receiving fruit with CLEAR photos of the product highlighting the issues. If the box arrives damaged and/or late please submit a shipping claim with DPD and contact us as well at email@example.com.