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White sapotes are small fruits, averaging 5 to 10 centimeters in diameter, and have an oval, round to ovoid shape. The fruit’s surface ripens from green to green-yellow and has a textured, bumpy, and waxy feel, sometimes coated in a faint bloom. When ripe, the fruit will have a slight give, and the skin is thin, bruising easily. Underneath the surface, the flesh ranges in color from white, ivory to yellow and has a creamy, smooth, and dense, custard-like consistency reminiscent of an avocado's texture. There are also 1 to 5 white, inedible seeds within the flesh that can be small to large depending on the variety. White sapotes have a mild, sweet, and tropical flavor with vanilla, banana, pear, and caramel nuances. The fruits may also contain a subtle tartness or bitterness due to the degree of ripeness, variety, and cultivation techniques.
Seasons/Availability
White sapotes are available year-round, with varying seasons depending on the growing region.
Current Facts
White sapote, botanically classified as Casimiroa edulis, is a subtropical fruit belonging to the Rutaceae family. There are multiple varieties of fruits generally categorized under the name White sapote, and the soft fruits grow on evergreen trees that can widely range in size, sometimes reaching up to 18 meters in height. White sapote is also known as Zapote Blanco in its native region of Mexico and is cultivated and sold strictly as a fresh fruit in local markets. The fruits are not produced commercially due to their short shelf life and are also not suitable for canning, freezing, or puréeing because of their low acid content. In the modern-day, White sapote is grown on a small scale worldwide and is primarily harvested from wild or home garden trees as a unique, fresh eating fruit.
Nutritional Value
White sapotes are an excellent source of vitamin C to strengthen the immune system, boost collagen production within the skin, and reduce inflammation. The fruits also provide calcium and phosphorus to strengthen bones and teeth and contain lower amounts of fiber, iron, thiamine, and riboflavin.
Applications
White sapotes have a custard-like texture best suited for fresh applications to showcase the fruit’s sweet, mild flavor. The fruits are most commonly eaten fresh, out-of-hand, and can be scooped with a spoon. The skin is generally discarded as it contains a slightly bitter flavor, and the seeds are also removed as they are inedible. White sapotes can be sliced and combined into fruit and green salads, used as a topping over yogurt, granola, and cereal, or mixed into overnight oats. In addition to incorporating the flesh into bowls and salads, White sapotes can be sliced and served with cream and sugar, blended into smoothies and milkshakes, frozen into popsicles, cooked into jelly or marmalade, or incorporated into sorbet and ice cream. White sapotes pair well with citrus juices, including orange, lime, and lemon, and other flavorings such as vanilla, ginger, and chocolate. Whole, unopened White sapotes should be ripened at room temperature. Once ripe, the fruits can be stored in the refrigerator for 3 to 5 days.
Ethnic/Cultural Info
It is important to note that the descriptor sapote is used worldwide in many common names of tropical fruits from different biological families. Fruits such as black sapote, yellow sapote, and mamey sapote, belonging to the Sapotaceae and Ebenaceae families, are botanically different from White sapote and widely range in appearance, flavor, and texture. The primary reason these fruits share the same name of sapote can be traced back to the Aztecs. The Aztecs frequently consumed White sapote as they believed it would promote better sleep, and name sapote is derived from the Nahuatl word “tzapotl,” meaning “sweet, soft fruits.” Tzapotl, later sapote, was used generally to describe any type of soft-textured fruit with a sweet, pleasant flavor. This overlap has caused confusion among the different types of creamy-fleshed fruits worldwide, but despite its lack of clarification, White sapotes are still considered a favored specialty fruit throughout the Americas.
Geography/History
White sapotes are native to regions of Central Mexico, where they have been growing wild since ancient times. The fruits are also found in subtropical areas of Guatemala, El Salvador, and Costa Rica and were later spread to the Caribbean, Southeast Asia, and the Mediterranean through explorers and trade routes. In 1810, White sapotes were introduced to California by Franciscan monks. Since their introduction, the fruits have been studied and bred for hundreds of years to produce newer White sapote varieties with improved fresh eating qualities. Today White sapotes are grown in home gardens worldwide and are commercially cultivated in South Africa, Mexico, Australia, New Zealand, and the United States. When ripe, the fruits can be found through local farmer’s markets and are mainly sold for fresh use.
Coleman Family Farms
Carpenteria, CA
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+18054317324 [email protected]
White Sapotes: White sapotes are known for their mild, tropical flavor, a blend of vanilla, banana, pear, and caramel notes. Their subtle tartness or bitterness can vary based on ripeness, variety, and cultivation. Inside the creamy flesh, fruits contain 1 to 5 white seeds that are inedible, with seed size depending on the variety. This unique taste profile pairs with their custard-like texture for a delightful eating experience.
Hertitage Family Farms
White Sapote from Heritage Family Farms - White Sapote - This fruit has a custard-like texture and is most commonly eaten fresh, scooped with a spoon. The skin is discarded due to slight bitterness, and the seeds are inedible. It pairs beautifully with citrus juices like orange and lemon and flavors like vanilla or chocolate. Once ripe, it can be refrigerated for 3 to 5 days to maintain freshness.
Heritage Family Farms: White sapote: This subtropical fruit, classified as Casimiroa edulis, thrives on evergreen trees that can rise up to 18 meters tall and is often cultivated in home gardens or harvested from wild trees. Known as Zapote Blanco in Mexico, it is sold fresh due to its short shelf life. Its low acid content makes it unsuitable for commercial preservation methods like canning, freezing, or puréeing, emphasizing its appeal as a rare fresh-eating fruit.
White sapote are in season and available at the Hillcrest Farmers Market.. White Sapotes were also spread to subtropical areas including Guatemala, El Salvador, and Costa Rica. Over time, they have been studied and selectively bred to develop improved varieties for fresh eating. Today, they are grown not just in home gardens but are commercially cultivated in South Africa, Mexico, Australia, New Zealand, and the United States, where they're primarily sold for fresh consumption at farmer's markets.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
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(619) 295-3172 [email protected]
White sapote traces its name to the Nahuatl word "tzapotl," meaning "sweet, soft fruits." This term was used by the Aztecs to describe soft-textured fruits with sweet flavors, contributing to the use of "sapote" for various unrelated species. While unrelated to black sapote, yellow sapote, and mamey sapote, the White sapote remains a popular specialty fruit in the Americas, once valued by the Aztecs for its believed ability to promote better sleep.
From Gilbert & Lee Farms…White sapotes are unique fruits with a creamy, custard-like texture reminiscent of avocados. They range from 5 to 10 centimeters in size and ripen from green to green-yellow with a thin, delicate skin. Their sweet, tropical flavor blends hints of vanilla, banana, pear, and caramel, with occasional tart or bitter undertones depending on ripeness and variety. Inside, they contain 1 to 5 inedible seeds, varying in size, surrounded by smooth ivory to yellow flesh.
Farmers Market Santa Monica
Arizona Ave & 2nd St, Santa Monica, CA 90401
https://www.santamonica.gov/categories/programs/farmers-market
White sapote can be enjoyed fresh, scooped directly with a spoon, as its custard-like texture highlights its sweet, mild flavor. The skin is typically discarded due to bitterness, and seeds removed as they are inedible. It pairs well with citrus juices like orange and lime, and enhances recipes like fruit salads, smoothies, sorbets, and even ice cream. Once ripe, store the fruit in the fridge for up to 5 days.
White sapote, scientifically named Casimiroa edulis, is a subtropical fruit native to Mexico where it's known as Zapote Blanco. The fruits are soft, grow on evergreen trees, and can reach heights of up to 18 meters. They are primarily consumed fresh due to their short shelf life and low acidity, making them unsuitable for methods like canning or freezing. Cultivation occurs globally on a small scale, often harvested from wild or home garden trees.
Specialty Produce
1929 Hancock Street
(619) 295-3172 [email protected]
White sapotes are native to Central Mexico and have grown there since ancient times. They later spread to regions like the Caribbean, Southeast Asia, and the Mediterranean via explorers and trade. Introduced to California in 1810 by Franciscan monks, the fruits have been cultivated and bred for improved characteristics. Today, they're grown in home gardens globally and commercially in places like South Africa, Mexico, Australia, and the U.S., commonly found at local farmer’s markets when ripe.
From Gilbert & Lee Farms…The term sapote comes from the Nahuatl word “tzapotl,” meaning “sweet, soft fruits.” This descriptor is used globally for various tropical fruits, including black, yellow, and mamey sapote, even though these belong to different biological families. The Aztecs believed that White sapote could promote better sleep and enjoyed its creamy texture and sweet flavor, making it a prized fruit in the Americas.
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