Green Sapote

Pouteria viridis

Synonyms: Achradelpha viridis, Calocarpum viride Pitt.

~Red Faisan~

family: Sapotaceae

Guatemala to Panama, in Central American highlands forests between 1000 and 1800m

              Green Sapote is a close relative of Mamey Sapote which is relatively more popularly grown fruit. 

A native to the highlands of Ecuador, Green Sapote has smaller, darker green leaves. 

      A medium to large erect tree, Green Sapote is 12-25 m tall.; young branches densely brown-hairy. Fruit solitary 5-12 cm long; exocarp thin, smooth,  green to yellowish; pulp brownish red, sweet; 1-2 ovoid to elliptic seeds, ca. 5 cm long. It possesses an abundance of white, gummy latex.

       Fruit nearly round to ovoid, pointed at the apex and sometimes at the base; 9-12.5 cm long and 6.25-7.5 cm in diameter, with thin, olive-green or yellow-green skin dotted with red-brown and clinging tightly to the flesh; flesh light-russet, of fine texture, melting, fairly juicy and sweet; of better flavor than the sapote.

The fruits are usually eaten fresh out of hand, but the pulp is also used in making desserts and preserves. The pulp is softer than the mamey sapote. 

SPECS:

Cultivation:

This plant has been observed to be hardier than mamey sapote.  

Propagation is mostly by seed but plants can also be raised by grafting on mamey sapote seedlings.  

The grafted plants start bearing much earlier than the seedlings which may take even up to 7-8 years.

            There is not much information available on the cultural practices for this fruit, but it seems to prefer full sun and also required regular irrigation.  

The fruits develop slowly and take 9-10 months from flowering to ripening.  

            Fruit is mature with first color break, can be picked hard, and will ripen off the tree.  

ATTENTION USA BIDDERS!

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Mahalo iâ `oe no ke kipa `ana mai. E kipa mai hou!

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