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| − | {{fruit}} | + | {{wikipedia::Sapote|Sapote}} |
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| − | [[Image:CDC_sapote2.jpg|right|sapote]]
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| − | [[Image:CDC_sapote.jpg|right|sapote]]
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| − | The '''sapote''' is quite rare in the [[Cookbook:Cuisine of the United States|United States]]. Only a few acres in Florida and [[Cookbook:California cuisine|California]] are planted with this fruit. Sapote has a orange flesh that is unusually soft, juicy, creamy and has a sweet, mild flavor that hints at flavors such as [[Cookbook:Coconut|coconut]], [[Cookbook:Vanilla|vanilla]], and [[Cookbook:Lemon|lemon]]. Sapotes are the size of a [[Cookbook:Grapefruit|grapefruit]] or [[Cookbook:Orange|orange]] and are bright green or brown in color. This fruit is a native of the highlands of [[Cookbook:Cuisine of Mexico|Mexico]], but has grown in California since the early 1800s. Varieties such as the mamey, black skinned, green skinned, yellow skinned and about half a dozen more uncommon varieties pop up in grocery stores and farmer’s markets from time to time.
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| − | ==Selection, Storage, and Preparation==
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| − | Sapotes are generally on the market in fall and winter, but seasonality can vary from year to year. Select hard fruits and store at room temperature. However, they last only about 3 days. Chill briefly before serving. This fruit can be frozen as well; wrap the whole fruit and tuck into the freezer. To serve, half thaw in the refrigerator, and then scoop the rest out like sherbet.
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