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White Sapote

White sapote also called cochitzapotl. It is grown commercially on a small scale in Florida and California

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White Sapote fruit
White sapote
The fruits are round or oval with a bumpy and irregular surface, 2 to 4 inches in diameter. The fruit becomes pungent if overripe. The skin was greenish-yellow, creamy white to yellowish, soft, sweet flesh with 1 to 5 seeds. White sapotes bear within 10 years from seed or 2 to 8 years from graft. It was generally available from May through August and September. The varities of White Sapote are Cuccio and Chestnut.

Scientific Name:Casimiroa edulis

Origin and distribution

White sapotes are commonly occurring in central Mexico. It is planted frequently in Guatemala, El Salvador and Costa Rica. It is occasionally grown in northern South America, the Bahamas, West Indies, along the Riviera and other parts of the Mediterranean region, India and the East Indies. It is grown commercially in the Gisborne district of New Zealand and to some extent in South Africa.

The common species of White sapotes was introduced into California by Franciscan monks about 1810. It is still cultivated on a limited scale in the southern part of that state.

The woolly-leaved white sapote is native from Yucatan to Costa. According to Chandler, the fruits are objectionably bitter in California. White sapote trees are strictly used as ornamentals in California. The plants are used as shade for coffee plantations in Central America.

White sapote -- description
white sapote tree Growth Habit:
White sapote tree growth is rapid, in flushes. It forms a medium to very large evergreen tree with15 to 50 feet. White sapotes have a taproot and other fibrous roots that are wandering. The tree is densely branching and drooping at maturity.

White sapota has glossy, bright green, hand-shaped leaves with 5 – 6 inch leaflets on a long petiole. Sometimes leaves may burn in hot winds, it leads to scar the fruit and cause it to drop.

White sapote flowers are odorless, small and greenish-yellow. It rises in terminal and axillary panicles. It often rebloom again several months later. The flowers are most attractive to bees, hoverflies and ants.

  • White Sapotes can be eaten alone or combined with other fresh fruits in salads.
  • Mix the pure peeled, seeded sapote with orange juice or milk and add few drops of vanilla to make an energizing drink.
  • It can be best eaten uncooked, where cooking makes them limp and less tasty.

White Sapote Nutritional Value
White sapote is a good source of potassium, vitamin C, iron, dietary fiber and fair amount of vitamin A.

100 grams white sapote contains:
Nutrients Value
Water 62%
Calories 135
Protein 2 grams
Fat 0.6 gram
Carbohydrate 34 grams
Potassium 344 mg
Vitamin C 20 mg
Vitamin A 410 IU

White Sapote Recipes:
White Sapote Sorbet
White sapote sorbet White sapote sorbet


  • 1 cup peeled, seeded ripe sapote chunks
  • ½ cup sugar
  • ½ cup water
  • 2 tablespoons lemon juice

How to Make?

  • Combine sugar and water in a large pan and boil over high heat. Boil the mixture until it gets reduced to ½ cup. Cover the mixture and refrigerate until ready to use.
  • Cut sapotes in half. Take a blender, whirl sapote pulp and lemon juice until pureed.
  • Mix syrup and fruit puree. Cover and freeze for 1 hour. Break frozen puree into small pieces.
  • Wrap airtight and freeze until firm.
  • Allow sorbet to soften slightly at room temperature. Now the sorbet is ready to serve with 3 to 4 servings.

White Sapote Smoothie


  • 1 cup peeled, seeded sapote
  • 1 cup plain yogurt
  • 1 ½ tablespoons orange juice
  • ½ cup cracked ice
  • ¼ teaspoon ground ginger

How to Make?
  • Mix all the ingredients in a blender.
  • Spin until it gets smooth.
  • Now the white sapote smoothie was ready to serve with 2 servings.

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