Apple sized fruit with white or yellow creamy, custardy pulp that has an excellent sweet banana flavor. White sapote's are well known throughout much of Central America and Mexico.
A medium to large tree which can grow up to 50+ feet high. The small flowers are formed in large groups and may occur off and on a few times per year, with fruit ripening 6-8 months later. There are green skinned varieties, yellow skinned varieties, and many in between. Pick fruits as they begin to soften, but do not wait too long as fallen fruits tend to smash when they drop due to their soft flesh. Mature trees can produce hundreds of pounds of fruit every year.
The white sapote is subtropical to tropical, surviving temperatures to 22F for short periods of time.
White Sapote's prefer a climate with moderate humidity, though trees have performed well in high-humidity area such as Hawaii. It colder areas, white sapotes do well in sunny locations, it warmer areas shade may be provided. Water often, although trees can withstand short periods of drought. White sapote's have large tap root systems that require deep soil. Only trees with trimmed roots (or cuttings) can be container grown.
Better varieties are usually propagated by grafting or budding, which produce fruit in 3-4 years. Seedling trees produce in 6-8 years.
Fruits are excellent when eaten ripe. Unripe fruits have a bitter taste, and flesh very near the skin can sometimes have a bitter taste. Usually the flesh is scooped out with a spoon and eaten raw.
Native to the highlands of Central Mexico. Grown commercially in Mexico, parts of Central America, and occasionally California.