Canistel, a tropical fruit native to Central America, has a glossy yellow exterior and an interior flesh often compared to the texture of the yolk of a hard-boiled egg — hence its common name, “eggfruit.” Not to worry, while it might seem odd to include an ingredient with such a peculiar texture in a milkshake, it has a surprisingly sweet, pumpkin-like flavor, reminiscent of warm, Thanksgiving spices. Since canistel is not a well-known staple fruit, you may not be able to find it at your local supermarket; however, you can purchase it from specialty growers, at farmers markets, and online.
With the canistel, turmeric, and ginger, this milkshake contains an abundance of vitamins and health benefits. Canistel is high in vitamin A, which aids vision, heart, and lung health. In addition, turmeric and ginger are known for their anti-inflammatory properties.
As an added bonus, this canistel milkshake is vegan, making it the perfect treat for those who are dairy free.
1 cup almond milk
2 cups coconut sorbet
1 ½ teaspoons ground ginger or 1 2-inch piece of fresh ginger
1 ½ teaspoons ground turmeric or 1 2-inch piece of fresh turmeric
½ teaspoon cinnamon
¼ teaspoon cardamom
¼ teaspoon nutmeg
2 tablespoons maple syrup
Slice the canistel, and remove the seed from the center. Carefully remove the skin from the pieces using a knife.
If using fresh ginger and/or turmeric, peel the skin of a 2-inch piece of the root(s). Then, slice into circular pieces across the fibers.
Add all ingredients to the blender, and blend until creamy.
To reach the consistency of a milkshake, feel free to add more coconut sorbet as needed. Finally, pour your milkshake into a glass.
Whipped Topping Ingredients (Optional):
1 cup aquafaba (the juice within a can of chickpeas)
½ teaspoon cream of tartar
1 tablespoon vanilla extract
¾ cup powdered sugar
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cardamom
Using a stand or hand-held mixer, whip the aquafaba on high for two minutes, until foam appears.
Continue whipping on high, and add the cream of tartar. Once the mixture becomes fluffy, add the vanilla extract. Turn the speed down to low, and begin to incorporate the powdered sugar.
Once all sugar is combined, add in the spices, and whip the mixture on high for one minute.
Place the mixture into a piping bag, or spoon the whipped topping to garnish the milkshake. Enjoy!
About the Authors
Sarah McKeown is the Multimedia Intern for Naples Botanical Garden. Sarah is a student at Hillsdale College, and she enjoys exploring the Garden and capturing its beauty on camera. In her free time, she loves to read, sing, play pickleball and tennis, and spend time with family and friends.
Keely Sullivan is the Marketing Intern for Naples Botanical Garden. Keely loves meeting new people and being outside! She is excited to continue to learn and participate in new marketing strategies during her summer at the Garden.