Sapote
A common name for various Central American tropical fruits with soft, creamy flesh (mamey sapote, white sapote, etc.). Their sweet, pudding-textured flesh is eaten fresh and in desserts; the seed is not eaten.
What Is Sapote?
“Sapote” is a common name given to various fruits grown in tropical America, especially Mexico and Central America, known for their soft and creamy flesh. There are different types such as mamey sapote (orange-red flesh), white sapote and black sapote; all have a flesh soft enough to be eaten with a spoon.
The flesh of a ripe sapote has the consistency of pudding or ice cream; depending on the type it carries tastes reminiscent of pumpkin-honey, caramel or vanilla-chocolate. It contains one or a few large seeds inside; these seeds are not eaten.
Nutritional Values of Sapote
Like sweet-creamy-fleshed tropical fruits, sapote provides around 120 kcal of energy per 100 grams with moderate-to-high carbohydrate, good fiber and potassium. Values vary by type and ripeness; they are approximate.
What Are the Benefits of Sapote?
With its fiber, potassium and natural sugars, sapote can be part of a fruit-rich diet; since it is sweet and comparatively calorie-dense, it should be consumed in moderation.
This information is general; sapote is a food, not a substitute for medical treatment.
How Is Sapote Chosen?
Good sapote is a fruit that softens under light pressure (ripe), has a whole peel and smells sweet. Rock-hard ones are unripe, while ones that have gone very soft and gone off have passed ripeness.
- Should soften under light pressure (ripe)
- Peel should be whole, smell sweet
- Off-smelling or rotten specimens should not be bought
How Is Sapote Stored?
Unripe sapote is ripened at room temperature; once ripe and softened, it is stored in the refrigerator for a few days and consumed soon. Since its flesh can brown easily, it should not be left after being cut open.
Using Sapote in the Kitchen
Sapote is used mostly fresh; cut in half and the flesh eaten with a spoon. It is also used in smoothies, ice cream, milkshakes, sorbet and desserts to add natural creaminess and sweetness.
How Is Sapote Eaten?
A ripe sapote is cut in half, the large seed removed, and the soft flesh scooped out and eaten with a spoon; the peel is generally not eaten.
Frequently Asked Questions
How many types of sapote are there?
There are different types such as mamey sapote, white sapote and black sapote; while all have soft-creamy flesh, they vary in color and taste.
Is sapote's seed edible?
No; the large seed(s) inside are not eaten and are removed, only the soft flesh is consumed.
What does sapote taste like?
Depending on the type it has a sweet, creamy taste reminiscent of pumpkin-honey, caramel or vanilla-chocolate; when ripe it has the consistency of pudding.