White sapote, or a Mexican apple, is the most common of the sapote varieties. This fruit is usually 3 to 4 inches in diameter with a rounded or oval shape. The white sapote has smooth, thin, easily bruised skin that is a yellow to yellow-green color, with flesh that is ivory colored with some yellow tones close to the skin. The flesh has a creamy and custard-like texture and its unique flavor is sweet with hints of banana, pear, vanilla, lemon, and peach. It contains one to six plump hard seeds. White sapote is generally available fall through winter, and contains vitamin C and potassium.
Ripening and Storage:
White sapote is ripe when it feels firm, but not hard, similar to an avocado. The skin will turn from green to yellow-green. To speed up the ripening process, put the sapote in a paper bag at room temperature. You can even add a banana to the bag to speed up the process further. When ripe, it can be stored in the refrigerator for up to 3 days. It will be easy to mash once it is ripe. It becomes pungent when overripe.
The skin is very bitter so it should be peeled before eating and the seeds are toxic so they must be removed. White sapotes can be scooped out from the rind with a spoon.
White sapotes are most commonly eaten fresh as-is, either alone, or added to a fruit salad. Cream and sugar can be added to the fresh fruit. It can be chilled or frozen to make a smoothie, sherbets, custard, or ice cream. This fruit needs very little processing because the flavor is diminished by cooking. White sapotes are very low in acid so they will darken when exposed to air. Adding a bit of lemon juice will slow the browning.