| Green Sapote | |
| Pouteria viridis |
see more pictures of the Green Sapote
Close-relative of the popular mamey sapote, the green sapote is slightly smaller in size, with green-yellow or brownish skin and an orange-red pulp much like its cousin. Strangely, the fruit is little known outside of Central America, even though its flavor is often described as superior to the mamey sapote.
Description: Medium to large-sized tree from 40-80ft. There is not a lot of culture
information for the green sapote. Fruits take up to
9-10 months to ripen.
Hardiness: It tends to be a bit hardier than
the mamey sapote, and has been grown in California.
Growing Environment: Grow in full sun. Water regularly.
Propagation: Usually by seed, but grafts can be made onto mamey
sapote rootstock.
Uses: Usually eaten fresh out of hand, but the pulp is also used in making desserts and preserves. The pulp is softer than the mamey sapote. The seeds are edible and are often roasted.
Native Range: Native to Honduras, Guatemala and Costa Rica.