Sapote (from Nahuatl tzapotl)[1] is a term for a soft, edible fruit. The word is incorporated into the common names of several unrelated fruit-bearing plants native to southern Mexico, Central America and northern parts of South America. It is also known in Caribbean English as soapapple.

Region or stateSouthern Mexico, Central America and northern parts of South America

Sapotaceae Edit

Some but not all sapotes come from the family Sapotaceae:

  • Sapodilla, also called naseberry (Manilkara zapota) is native to Mexico, Guatemala, Nicaragua, Belize, and possibly El Salvador. The Sapotaceae were named after a synonym of this species.
  • Yellow sapote (Pouteria campechiana) is native to Mexico and Central America.
  • Mamey sapote (Pouteria sapota) is from southern Mexico to northern South America.
  • Green sapote (Pouteria viridis) is native to lowland southern Mexico.

Ebenaceae Edit

Sapotes from the family Ebenaceae include:

Other sapote Edit

  • White sapote (Casimiroa edulis: Rutaceae) is native to northern and central Mexico, Costa Rica, El Salvador and Guatemala.[2]
  • South American sapote (Quararibea cordata: Malvaceae) is native to the Amazon rainforests of Brazil, Colombia, Ecuador, and Peru.
  • Sun sapote (Licania platypus: Chrysobalanaceae) is native to southern Mexico south to Colombia.
  • Mamey Sapote (Pouteria sapota): Also known simply as mamey, this sapote has sweet, creamy, orange or salmon-colored flesh. It is often used in smoothies, desserts, and ice creams. Native to Central America and the northern parts of South America.
  • Sapodilla (Manilkara zapota): Sapodilla has brown, grainy flesh with a sweet and grainy texture that tastes like a pear or brown sugar. It is native to Central America and is commonly eaten fresh.
  • Canistel (Pouteria campechiana): Also called eggfruit due to its bright yellow flesh, which has a texture similar to a hard-boiled egg yolk. It has a sweet flavor and is often used in desserts and shakes. Native to Central America.
  • Green Sapote (Pouteria viridis): his sapote has green flesh and a taste reminiscent of a blend of banana and pear. It is native to Central and South America and is often eaten fresh.
  • Abiu (Pouteria caimito): Abiu has translucent, jelly-like flesh with a sweet, mild flavor. It is native to the Amazon rainforest and is typically consumed fresh.
  • Chico Sapote (Manilkara zapota): Chico sapote has brown flesh with a sweet and malty flavor. It is native to Mexico and is commonly eaten fresh or used in desserts.[3]

References Edit

  1. ^ Watson, George (April 1938). "Nahuatl Words in American English". American Speech. 13 (2): 113–114. doi:10.2307/451954. JSTOR 451954.
  2. ^ "Casimiroa edulis". Germplasm Resources Information Network. Agricultural Research Service, United States Department of Agriculture. Retrieved 2009-03-26.
  3. ^ "When To Harvest Sapote: A Comprehensive Guide -". 2023-09-06. Retrieved 2023-09-06.