FoodFood InformationFruitTropical
Native to the highlands of Central America, subtropical white sapotes
are now grown for U.S. markets Mexico, Central America, Florida, Southern
California. The fruit is the size and shape of a medium apple; the blossom
end 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 fruit
is a different species entirely.
Two types of white sapotes are sold. One has slightly sour green skin that
remains green when the fruit is ripe; the other has sweeter yellow-green
skin that turns yellow as the fruit ripens. The skins of both varieties
are thin, edible, and easily bruised.
A white sapote's cream-colored flesh is sweet and juicy like a cherimoya
or 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 about
140 calories.
Choose firm, bruise free sapotes with green to yellow green skin. The fruit
is ripe when it gives to gentle pressure like a ripe plum. Ripen fruit
at room temperature, uncovered, out of direct sun; turn occasionally. Refrigerate
ripe fruit, unwashed, in a plastic or paper bag for up to 5 days. Wash
sapotes and eat as you would apples, discarding seeds. Or peel fruit, cut
into pieces, and discard seeds. Drizzle cut fruit with lemon or lime juice
to 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 puree
peeled, seeded sapote and mix with orange juice or milk and a few drops
of 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