The sapodilla or zapote is a most agreeable fruit with a rather subtle flavor. Because the high tannin and latex contents of unripe fruits make them astringent and unpalatable, sapodilla should be eaten only when ripe.
The fruit is the size and shape of an egg, about 2 to 3 inches in diameter, with rugged grayish or brown skin that peels of easily.
The flesh of the sapodilla is a translucent brownish yellow or reddish yellow, with a slightly granular texture similar to the pear, juicy and very fragrant.
Each fruit contains 1-5 black flattened seed, easily removed from the mature fruit. Removing the seeds is important because they have a protruding hook that can lodge the throat.
The sapodilla is best eaten raw and chilled, by cutting in half and spooning the pulp out of the skin, as well as being made into jellies, preserves, etc.
Sapodilla fruit
