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The White sapote is a fruit that must be handled with care from cultivation to harvest. The ideal White sapote fruit is rounded or somewhat oval, averaging roughly 3 to 4 inches in diameter. The skin is thin, lime to lemon lime green in color and lightly coated with a thin bloom. The flesh is filled with vanilla aromatics, ivory in color with yellow tones near the skin and surrounding the seeds within the flesh. Any given fruit can bear one to six plump hard inedible and potentially toxic seeds. The flavor of the fruit is nectar sweet with notes of banana and pear, its texture tender and custard-like. Less ideal White sapotes will have bitter tones offsetting the fruit's sweetness and the flesh can become pasty and resinous if picked too early, picked poorly or allowed to mature too long. The level of pollination and weather conditions can also affect the fruits' appearance, flavor and texture. It is not rare to have entire fruit trees void of pollination, creating fruits with no seeds at all. Mature fruits are picked with the stem still slightly attached to the fruit to prevent bruising. The stem eventually falls off, revealing the fruit's peak ripeness.