When they are ripe, we cut them open. The flesh is of the color of cooked egg yoke. The texture is soft, dry, powderly and flaky, just like egg yoke. The taste is slightly sweet, not exactly like egg yoke, but not too different either. If I close my eyes, it is hard to tell them apart.
No wonder it is called 蛋黄果, 雞蛋果, egg fruit, pouteria lucuma.