White sapote also called cochitzapotl. It is grown commercially on a small scale in Florida and California
- White sapote
- Origin and distribution
- White sapote Growth Habit
- White sapote Foliage
- White sapote Flowers
- Nutritional Value
- White sapote Recipes
Scientific Name:Casimiroa edulis
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 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.
100 grams white sapote contains:
|Vitamin C||20 mg|
|Vitamin A||410 IU|
- 1 cup peeled, seeded ripe sapote chunks
- ½ cup sugar
- ½ cup water
- 2 tablespoons lemon juice
- 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.
- 1 cup peeled, seeded sapote
- 1 cup plain yogurt
- 1 ½ tablespoons orange juice
- ½ cup cracked ice
- ¼ teaspoon ground ginger
- 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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