Sapote
A common name for several tropical fruits from Central America with soft, creamy flesh, including mamey sapote and white sapote. Their sweet, pudding-like flesh is eaten fresh and used in desserts; the seed is not eaten.
What Is Sapote?
“Sapote” is a common name for several fruits grown in tropical America, especially Mexico and Central America, known for their soft, creamy flesh. Different types include mamey sapote (with orange-red flesh), white sapote, and black sapote; all have sweet, soft flesh that can be eaten with a spoon.
Ripe sapote flesh has the consistency of pudding or ice cream; depending on the type, its flavor may suggest honey and squash, caramel, or vanilla and chocolate. It contains one or more large seeds, which are not eaten.
Nutritional Value of Sapote
Like other sweet, creamy-fleshed tropical fruits, sapote provides about 120 kcal per 100 g and contains a moderate to high amount of carbohydrates, along with a good amount of fiber and potassium. Values vary by type and ripeness and are approximate.
What Are the Benefits of Sapote?
With its fiber, potassium, and natural sugars, sapote can be part of a fruit-forward diet; because it is sweet and relatively high in calories, eat it in moderation.
This is general information; sapote is a food, not a substitute for medical treatment.
How to Choose Sapote
A good sapote yields slightly to gentle pressure when ripe, has intact skin, and smells sweet. Fruit that is rock-hard is unripe; fruit that is excessively soft and has a foul smell is past its prime.
- It should yield slightly to gentle pressure (ripe).
- The skin should be intact and the aroma sweet.
- Avoid fruit with a foul smell or signs of rot.
How to Store Sapote
Ripen unripe sapote at room temperature; once ripe and soft, refrigerate it for a few days and eat it soon. Its flesh browns easily, so do not leave it sitting after opening.
Using Sapote in Cooking
Sapote is most often eaten fresh: cut it in half and scoop out the flesh with a spoon. It is also used in smoothies, ice cream, milkshakes, sorbet, and desserts to add natural creaminess and sweetness.
How to Eat Sapote
Cut a ripe sapote in half, remove its large seed, and scoop out the soft flesh to eat; the skin is generally not eaten.
Frequently Asked Questions
How many types of sapote are there?
Different types include mamey sapote, white sapote, and black sapote; although all have soft, creamy flesh, they differ in color and flavor.
Can you eat sapote seeds?
No; the large seed or seeds inside are not eaten and should be removed. Only the soft flesh is eaten.
What does sapote taste like?
Depending on the type, it has a sweet, creamy flavor reminiscent of honey and squash, caramel, or vanilla and chocolate; when ripe, its flesh has a pudding-like consistency.