I'm one of those who is fond of both. Both have what is described as dry or pasty texture . The better canistels are like a baked sweet potato in both texture and flavor. Ross definitely is moister with a hint of a mace/nutmeg thing going for it. Lucuma are drier textured which put some people off. The flavor is different from canistel, more fuity with better ones. De Seda I think is better, moister and tastier. They never really color, just get a darker, scruffy green. The De Palo is much drier, didn't much care for it out of hand. When I was in Equador they mainly used them for ice cream. Very good. We have a local Peruvian restaurant that sells Lucuma ice cream, love the stuff. I'm getting a grafted De Seda from FFF in a week or two.