Sapote

_{Sapote an excellent source of fiber}

Black Sapote - Found in Latin America, Black sapote fruit are tomato-like and measure 5-10 cm in diameter, with the inedible skin turning from olive to a deep yellow-green when ripe and an edible, brown pulp thats flavor and texture are often likened to chocolate pudding.

White sapote fruit ripens six to nine months from bloom. Some cultivars are alternate bearing.

Fruit size varies from 1 inch to 6 inches for some of the newer cultivars. Fruit color ranges from apple-green to orange-yellow at maturity, according to cultivar. The fruit shape is round, oval or ovoid, symmetrical or irregular. The skin is very thin and smooth, with a waxy bloom, and is sometimes bitter.

Green-skinned varieties have white flesh
yellow skinned varieties have yellow flesh.
The flesh has a custard-like texture and a sweet delicious flavor reminiscent of peach or banana, although sometimes with a hint of bitterness. The fruit becomes pungent and unpleasant if overripe. In California the flesh of the wooly-leaf sapote is often bitter and unpleasant.
The fruit contains 5 - 7 short-lived seeds that resemble a greatly enlarged orange seed. They range in size from 1 - 2 inches in length. The fruits also usually contain several aborted, thin, papery seeds. White sapotes bear within 10 years from seed, or 2 - 8 years from graft. CULTURE White sapote fruit ripens in October (south) to February (north). A few cultivars will have fruit year-round, but the fruit from later blooms generally ripens poorly and is of poorer quality. Large trees commonly produce a ton of fruit per year. The fruits taste best when tree ripened, but tend to fall first.
The fruit is said to be soporific and have an effect upon the central nervous system, hence the name Matasano, but it is pleasing and wholesome.
It is very high in carbohydrates and low in acids. A 1922 analysis of flesh by the University of California found:
72.64% water
0.44% ash
0.64% protein
20.64% total sugars (8.44% invert, 12.20% sucrose)
0.46% fat
1.26% fiber,and 3.92% starches, etc.
At 30 mg per 100 g of fresh pulp, the fruit is a moderately good source of vitamin C. The mamey sapote fruit is oval shaped, similar to a football, and is 3-8 inches in length. Additionally, its skin is thick, woody, and brown in color, and its flesh has an orange/reddish tint.
Mamey sapote fruit can also weigh anywhere from 1-5 lbs. Within the fruit, a single large pit typically exists. However, more than one pit may be found inside the fruit. Although you can eat mamey sapote raw, you must first remove its skin and any pits inside. Because mamey sapote fruit has a sweet almond-like taste, raw mamey sapote is usually eaten with sugar. Although mamey sapote fruit can be eaten raw, popular uses for it include adding it to fruit salads, desserts, milk shakes and other fruit drinks made in a blender. It is also used commercially by some dairy product manufacturers to produce an exotic, tropical flavored ice cream. Because of its interesting taste and texture, the mamey sapote fruit is rapidly gaining in popularity for cooking purposes. Additionally, mamey sapote is high in vitamins A and C as well as in potassium. It is also an excellent source of dietary fiber. Regarding caloric content, one cup of mamey sapote contains approximately 135 calories. www.EDsFlyMeat.com

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