OriginA species of tree native to Middle America, naturally ranging from southernMexico to southern Costa Rica, plus Cuba. Today, the tree is cultivated not only in Mexico, but also in Central America, the Caribbean, and South Florida for its fruit, which is commonly eaten in many Latin American countries, especially (Cuba) (need citation).
DescriptionA growing tree of the genus Pouteria and also known as Pouteria sapota, Mamey sapote perennial evergreen to semi-deciduous plant also used as ornamental plant, grow in tropic mediterranean or subtropical climate.
It is a laticiferous tree, usually 10-15m tall but sometimes larger in its preferred climate, with a spreading and open crown. The simple alternate obovate glossy green leaves are large, 10-30cm long, with prominent veins and clustered towards the ends of branches.
Growth HabitatThe mamey sapote is a tropical tree which tolerates warm subtropical conditions, and is not tolerant of freezing temperaturesYoung trees are very vulnerable to cold and are injured at air temperatures below 32°F (0°C). Mature trees can withstand 28°F (-2.2°C) for several hours with only slight damage but are killed if the temperature goes down below 22°F (-5.6°C) for very long.
FoliageThe leaves are pointed at both ends, 4 to 12 inches in length and grow in clusters at the ends of branches.
FlowersThe small white to creamy-white sub-sessile flowers are hermaphrodite with 5 stamens, 5 staminodes and a single inferior ovary. Inflorescences are ramiflorous in fascicles of 5-6 in the axils of fallen leaves. Pollination is achieved by honey bees and other insects. Cross pollination improves fruit set.
FruitsThe fruit is about 10 to 25 cm (4 to 10 inches) long and 8 to 12 cm (3 to 5 inches) wide and has flesh ranging in color from pink to orange to red. The brown skin has a texture somewhat between sandpaper and the fuzz on apeach. The fruit's texture is creamy and soft. A mamey sapote is ripe when the flesh is pink when a fleck of the skin is removed. The flesh should give slightly, as with a ripe kiwifruit.
Harvest Fruit mature over summer after up to 18 months after flowering. Test maturity by looking for the orange flesh colour under the skin. Scratch with a fingernail. Softens to ripe within a few days.
SoilFrost free, well-drained soil
PruningWhen there is not flower or fruit on the branches
FertilizationNewly planted trees should be fertilized when the first new growth appears and during the growing season (mid-March to October) for the first 3 years. As trees mature, the amount of fertilizer increases but the frequency decreases. Nitrogen fertilizer applications should be reduced or avoided during the late fall and winter (November through February) to prevent stimulation of new growth that could be damaged during a freeze.
PropagationCommonly by seeds. However they are recalcitrant and need to be sown fresh. Occasionally, seeds sprout while they are still inside the fruit (viviparous). Seedling trees aren’t true to type and they produce a larger tree than if grafted. They should mainly be used only as rootstocks, with budding and grafting the main means of propagation. This is more difficult than for many species given the copious latex.
The fruit is an excellent source of vitamin B6 and vitamin C, and is a good source of riboflavin, niacin, vitamin E,manganese, potassium and dietary fiber
Mamey sapote provides about 215 calories, 2.5 grams of protein, less than 1 gram of fat and 56 grams of carbohydrates per 1-cup serving of chopped fresh fruit. According to the U.S. Department of Agriculture, this serving supplies 9.5 grams of dietary fiber, or 38 percent of the recommended daily value. Mamey sapote is an excellent source of several vitamins and minerals. A 1-cup serving delivers 67 percent and 63 percent of the daily values for vitamins C and B-6, respectively, as well as 23 percent of the daily value for potassium. It also provides almost 20 percent each of the daily values for vitamin E and copper.
Health BenefitsMamey sapote is a heart-healthy food. The fruit’s soluble fiber promotes healthy cholesterol levels, thereby reducing your risk of heart disease. Its high potassium content protects cardiovascular health by keeping blood pressure in check and supporting normal heart function. As an excellent source of vitamin C, mamey sapote helps maintain firm capillaries and blood vessels. Its substantial vitamin E content helps prevent the buildup of plaque in your blood vessels and arteries, which lowers your risk of heart attack, stroke and coronary artery disease. As antioxidants, vitamins C and E also protect against the kind of free-radical damage associated with heart disease and other chronic illnesses. Vitamin E is particularly beneficial to cardiovascular health, as it helps prevent the oxidation of artery-damaging LDL cholesterol.
Commercial UsesThe fruit is eaten raw or made into milkshakes, smoothies, ice cream and fruit bars. It can be used to produce marmalade and jelly.[3] Some consider the fruit to be an aphrodisiac. Some beauty products use oil pressed from the seed,[4] otherwise known as sapayul oil.
Food SuggestionThe fruit is eaten raw or made into milkshakes, smoothies, ice cream and fruit bars. It can be used to produce marmalade and jelly.[3] Some consider the fruit to be an aphrodisiac.[citation needed] Some beauty products use oil pressed from the seed,[4] otherwise known as sapayul oil.
Mamey sapote – which is in season from June through September – isn’t widely available in the continental United States outside of southern Florida. If you can find it, choose firm fruit and let it ripen at room temperature. Ripe mamey sapote is soft and highly perishable – it should be eaten or stored in the refrigerator. Eaten on its own, sapote is a light, healthy snack. In Cuba, Mexico and other countries where it’s popular, the naturally creamy fruit is traditionally used to make sapote ice cream. For a refreshing dessert that contains no added sugar, blend sapote with low-fat milk, ice, vanilla and a dash of nutmeg or cinnamon. Diced sapote tossed with chopped mango, sliced kiwi and pomegranate seeds makes a breakfast-worthy tropical fruit salad.
Mainly eaten fresh by spooning out the pulp, but also in processed forms such as milk shakes and smoothies, ice cream, jams etc.
The flavour is enhanced by limejuice. Small pieces can be mixed in a green salad, or blended into a milkshake.


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