Canistel or Yellow Sapote or Pouteria campechiana is also called Eggfruit, boracho, toesa, cucuma, mammee sapota, zapote mante, to maa, lamut khamen, sawo mentega, sawo ubi, sapota amarela, ti-es, siguapa, zapotillo. The canistel belongs to Sapotaceae family, has its center of origin in Southern Mexico, Belize, Guatemala, and El Salvador. It is cultivated all over Central America, including the Caribbean Islands up to Southern Florida and the Bahamas. It was introduced into the Philippines and Hawaii in about 1924. The canistel tree is erect and generally no more than 8m tall, but in favorable situations, may reach a height of 27-30m and the trunk may attain a diameter of 1m. Slender in habit or with a spreading crown, it has brown, furrowed bark and abundant white, gummy latex. Young branches are velvety brown. The fruits are about the size of an apple, yellowish to orange in color with somewhat mealy pulp similar in appearance and texture to a cooked egg yolk enclosing often a single large seed. The flavor is sweet, more or less musky, and somewhat like that of a baked sweet potato.
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Gấc (botanical name: Momordica cochinchinensis) is a sort of perennial melon cultivated in the regions of Southeast Asia and Northeast Australia. It is noteworthy for its reddish-orange color due to the rich presence of beta-carotene and lycopene. Gac fruit has a gentle taste and thick flesh (mesocarp). There are two components inside a gac plant: fruit (yellow) and red seed membrane. Edible aril is found more in larger fruits than in lower fruits. When the fruits are mature, the aril surrounding gac fruits are boiled with sticky rice to create "Xôi Gcc," a traditional red-colored Vietnamese dish eaten at weddings and New Year celebrations. The spiny skin is separated and the fruits are sliced and cooked sometimes with potato or bottle gourd. In Sri Lanka, gac is used in curry, and in Thailand, gac is served with ice cream.