Ingredient Spotlight: White Sapote

Have you ever had a white sapote? A few of them came in our CSA box and although we've tasted one before at the farmers' market, this is the first time we have had them at home. Sapote is a name given to several different fruits; here we're talking about the white sapote (Casimiroa edulis), which is native to Mexico and Central America. In the United States, you might find this apple-sized fruit in California, Florida, and Hawaii. Underneath its green to yellow skin, the white sapote has custardy flesh that is said to range in flavor from banana to pear, peach, mango, and vanilla.

Most sapotes are picked and distributed before they are ripe. Unfortunately, we cut into this one too soon and the flesh was still firm with a bitter pear flavor. Fruit Detective David Karp says that one should let firm sapotes sit at room temperature for a couple of days until they ripen. However, they can quickly turn bad so it's important to keep a close eye on them. Sapotes can be eaten out of hand or the flesh can be scooped out and added to fruit salads, smoothies, and desserts.

We'd love to hear how others like to eat this silky fruit, as well as advice for knowing when it's perfectly ripe!

Learn more:
David Karp on Sapote (The Splendid Table)
White Sapote (Ventura County Cooperative Extension)

Related: What Is This Mystery Fruit?

(Image: Emily Ho)

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Emily Ho is a Los Angeles-based writer, recipe developer, and educator on topics such as food preservation, wild food, and herbalism. She is a Master Food Preserver and founder of LA Food Swap and Food Swap Network. Learn more at Roots & Marvel

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