Food

Food Information

Fruit

Tropical

SAPOTES

Native to the highlands of Central America, subtropical white sapotesare now grown for U.S. markets Mexico, Central America, Florida, SouthernCalifornia. The fruit is the size and shape of a medium apple; the blossomend is pointed.

Though the white sapote is the only variety widely available in this country,there is a black sapote as well. The Mamay sapote, a popular Cuban fruitis a different species entirely.

Two types of white sapotes are sold. One has slightly sour green skin thatremains green when the fruit is ripe; the other has sweeter yellow-greenskin that turns yellow as the fruit ripens. The skins of both varietiesare thin, edible, and easily bruised.

A white sapote's cream-colored flesh is sweet and juicy like a cherimoyaor a peach, but it has a buttery, avocado-like texture. The flavor is distinctive,like a blend of banana and peach.

Sapotes are relatively high in potassium. A medium-size fruit has about140 calories.

Choose firm, bruise free sapotes with green to yellow green skin. The fruitis ripe when it gives to gentle pressure like a ripe plum. Ripen fruitat room temperature, uncovered, out of direct sun; turn occasionally. Refrigerateripe fruit, unwashed, in a plastic or paper bag for up to 5 days. Washsapotes and eat as you would apples, discarding seeds. Or peel fruit, cutinto pieces, and discard seeds. Drizzle cut fruit with lemon or lime juiceto prevent darkening.
One medium-size sapote yields 1/2 to 3/4 cup fruit pieces.

Combine sapote with citrus in fruit salads for added interest. Or pureepeeled, seeded sapote and mix with orange juice or milk and a few dropsof vanilla to make a refreshing drink. Sapotes are best eaten uncooked;cooking makes them limp and less flavorful.

August through November; peak in September.

Deamer 5/97