Glossary - print - Sapote

Sapote - Glossary Term

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A fruit, originating in Mexico and Central America, which has several varieties, the white sapote, the black sapote and the mamey sapote. The white sapote, also called zapote blanco, is comparable in size to an orange and has a green edible skin that has a yellowish tint when ripe. Its white (or yellow) flesh has a creamy, smooth texture with a juicy, sweet flavor. They can be eaten on their own, or added to salads, beverages, desserts, and jams. The black sapote has a thin, leathery, olive green skin and is shaped similar to a fat, round tomato. Its flesh has a jelly-like texture that is brown to almost black in color and has a mild, soft, sweet flavor. The black sapote is added to ice cream, whipped cream, sour cream or yogurt to use as a dip or dessert. The third variety is the mamey sapote, which is a large football shaped fruit that can be up to nine inches in length and weigh up to three pounds. The skin is rough and brown in color and the flesh can vary from a salmon to a reddish-brown color. The ripe flesh, which contains a large pit-like seed, has a creamy texture and a sweet flavor that resembles apricots. Mameys may be eaten on their own, added to salads or used for puree.