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Sapote
Why Eat It
Nutrition Chart


Why Eat It

Several quite different fruits have come to be called sapote or sapota. The white sapote, common in tropical markets, is a nearly seedless, orange-size fruit with a green to yellow skin and mild, creamy-textured white flesh. It has been grown in California since the nineteenth century and also grows in Florida, but it is still scarce in northern markets (though it may become more popular in the next few years). The Florida-grown fruit is marketed in the spring; that from California is available in late summer and fall.

If you are able to buy white sapotes, choose firm ones to ripen at room temperature for a few days; refrigerate them once they are soft. Eat the fruit whole, as you would a plum, or spoon the fruit from its slightly bitter skin; a little lemon or lime juice will enhance the flavor of this fruit.

Nutrition Chart

Sapote/1 cup raw

200
Total fat (g)
2.7
Saturated fat (g)
0.5
Monounsaturated fat (g)
1.3
Polyunsaturated fat (g)
0
Dietary fiber (g)
13
1
Carbohydrate (g)
48
Cholesterol (mg)
0
Sodium (mg)
29
Vitamin C (mg)
35
Potassium (mg)
465


Date Published: 04/21/2005
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