The Origins and Uses for the Sapote Fruit

Question: I would like to have some information about the sapote or sapota. My friend has a tree, and I think the taste of the fruit is wonderful, very sweet and juicy. I would eat quite a few, but I’m wondering about the nutrition content, fat, sugar, whatever. Also, I don’t know of anything that can be done other than just eat them as is.

Answer: Sapote is native to the highlands of Central America, but is now grown in Mexico, Central America, Florida and here in Southern California. It’s sometimes confused with sapodilla, but they are actually two different fruits.

We were unable to find a complete nutritional analysis. However, in “Uncommon Fruits & Vegetables--A Common Sense Guide” (Harper & Row, 1986) author Elizabeth Schneider states, “sapote is a fairly good source of Vitamin C and fiber.” She suggests pureeing the fruit to make a fluffy fruit sauce.

According to “Sunset Fresh Produce A to Z” (Lane Publishing, 1987), “Sapotes are relatively high in potassium. A medium-size fruit has about 140 calories.”

The book suggests combining pureed, peeled sapote and mixing with orange juice or milk and a few drops of vanilla for a refreshing drink. It also gives the following recipe for making the fruit into sorbet.

SAPOTE SORBET

1/2 cup sugar

1/2 cup water

1 cup peeled, seeded sapote chunks

2 tablespoons lemon juice

Combine sugar and water in medium saucepan. Bring to boil over high heat. Boil until mixture is reduced to 1/2 cup, about 5 minutes. Let cool.

Puree sapote and lemon juice in food processor or blender. Combine with sugar syrup and pour into 9-inch square metal pan. Cover and freeze until almost firm, about 1 hour.

Break frozen fruit mixture into small pieces. Process briefly in food processor just until smooth and slushy. Do not over process. (Or turn mixture into bowl and beat with electric mixer.)

Wrap airtight and freeze until firm (at least 2 hours) or up to 1 month. Let sorbet stand at room temperature to soften slightly before serving. Makes about 1 1/2 cups.

Note: Mixture may also be frozen in ice cream maker according to manufacturer’s instructions.