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    You are in: Home / Community Forums / South/Central American Cooking / Sapote-April Topic
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    Sapote-April Topic

    Fri Mar 30, 2012 2:25 pm Groupie

    Sapodilla or Sapote is a tropical fruit rich in vitamins, minerals and health benefiting anti-oxidant tannins. The fruit is soft, composed of easily digestible pulp made up with simple sugars like fructose and sucrose.
    Common in Central Mexico and South America, the white sapote is successful wherever oranges can be grown. In California mature trees are found from Chico southward. It does poorly in areas with high summer heat such as the deserts of the Southwest, and in the high humidity of the tropical lowlands of Hawaii and Florida. Given that it is hard to find "out of the region it is grown in" as it's a tender fruit that does not travel well.

    Zapote Blanco -- This fruit features sweet, creamy pulp that is wonderful for shakes and salads. This fruit appears in the summer and is often sold when it is still hard as it is vulnerable to virus attack when ripens.

    Mamey Sapote -- The fruit is large in size and fairly sweet. The flesh is salmon-colored, and carries a sweet, berry-like taste. Mamey Sapote is ideal for eating "out of hand", or for preparing smoothies or fruit salads.

    White Sapote -- This fruit is also called custard apple. It is an Ellipsoid, about 5-10 cm across, having a thin skin that turns to yellow from green when ripen. The pulp is edible, with tastes resembling banana to peach.
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