History
The sapote (Calocarpum sapota Merr.) is native to Central America in particular an area from Mexico to Costa Rica and the Caribbean have been introduced during colonization. Today it can be found throughout tropical America.
It is very consumed in the Spanish Caribbean (Cuba, Dominican Republic) but is rarely consumed in the French Antilles who prefers the sapodilla. Today we find the sapote in all tropical regions of America.
Varieties
The mamey sapote or sapote is (too) often mistaken for the sapodilla because they have orange flesh. It has nothing to do with either the black sapote or the white sapote. It is a variety of sapote full. The sapote has a strict division as sapodilla is sensitive to cold.
The sapote tree has wide leaves resembling those of guava. the result is 10 to 25cm long and 8 to 12 cm wide. Its creamy and sweet pulp is orange-red. It has the consistency of an avocado.
Health benefits
It has carbohydrates for better weight management, and improved heart health.
The fruit is an excellent source of vitamin B6, vitamin C, riboflavin, niacin, vitamin E, manganese, potassium and dietary fiber. In addition, research has identified several new carotenoids in the ripe fruit.
Uses
Soft and very sweet, it is eaten raw by removing the seeds and can also be used to make ice cream, milkshakes, smoothies or fruit pulp. His grated almond can ideally scent your cakes. We can also make skin care products including body oil. According to some unverified rumors, it would have aphrodisiac effects.