The properties of sapote and 3 recipes to enjoy it

The sapote is spherical and elongated in appearance, whose hard texture is brown or reddish green. It contains inside a very aromatic pulp with a sweet taste.

In the culinary field, it is used in the preparation of fresh waters, smoothies, ice creams, jellies and sweets; and as a cure for high blood pressure, diarrhea, diabetes, insomnia, throat infections and general inflammation.

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The varieties it includes are: white, black, green, yellow sapote, chicozapote or zapotillo, mamey, chapote and kaki.


  1. Improves digestive processes
  1. Source of vitamin A, calcium and minerals
  1. Prevents anemia and takes care of the central nervous system
  1. Boosts the immune system
  1. It’s antiseptic
  1. Beautifies hair and skin
  1. Improves hypertension
  1. Calms pain caused by scorpion stings and other conditions
  1. Fight scabies
  1. Improves insomnia and anxiety

Table with the nutritional value of sapodilla

The nutritional value of sapote fruit in 100 grams includes the following nutrients, according to

calories calories 83
Protein gram 0.44
Total lipids (fat) gram 1.10
Carbohydrates, by difference gram 19.96
Fiber, Total Diet gram 5.3
Calcium, Ca mg twenty one
iron, faith mg 0.80
Magnesium, Mg mg 12
Phosphorus, P mg 12
Potassium, K mg 193
Sodium, Na mg 12
Zinc, Zn mg 0.10
Vitamin C, total ascorbic acid mg 14.7
Riboflavin mg 0.020
Niacin mg 0.200
Vitamin B-6 mg 0.037
Folate, DFE μg 14
Vitamin A, user interface user interface 60
Total saturated fatty acids gram 0.194
Fatty acids, total trans gram 0.00
Cholesterol mg 0

how to enjoy it


sapote milkshake


  • 1 cup peeled and chopped sapote
  • 1 unit evaporated milk
  • 1/4 cup sugar
  • 1 1/2 cup crushed ice

Mix all the ingredients and serve immediately.

sweet sapote

5 sapodillas

2 cups brown sugar

2 cinnamon sticks


3 peppers


  • Bring 2 cups of water to a boil with the cinnamon, peppers and cloves in a Teflon saucepan.
  • When it has boiled, let it cool and strain the water. Then mix it with the meat of the zapotes to obtain a homogeneous mixture.
  • Separately, in the same pot where you boiled the cinnamon, boil 2 cups of water with the brown sugar until golden honey.
  • Subsequently, pour the mixture of the liquefied sapote and with a wooden spoon stir the mixture until it thickens.

sapote moss

2kg. fresh sapodillas
1 liter milk cream
4 egg whites
2 packets of unflavored gelatin
1/2 lb. sugar


Beat the cream with the sugar and the pulp of the zapotes.

Bring the egg whites to stiff peaks and dissolve the gelatin in half a cup of warm water.

Mix the cream with the egg whites and the gelatin until all the ingredients are well integrated.
Place in a mold and refrigerate until the mousse is firm and cold.


Where it comes from

It is an arboreal species of the Sapotaceae family. Mamey, a word that comes from the “Taino” language pre-Columbian people of the West Indies and is a transformation of the word “mami”.

Some species, but not all, belong to the botanical family of Zapotáceas: Zapotes (zapotáceas), Chicozapote or zapotilla, Yellow Sapote, Mamey, Green Sapote, Zapotes (not zapotáceas), White Sapote, Sapote, Persimonium, Other zapotes: Yellow Sapote , South American sapote.

The mamey tree is an ornamental perennial that can reach a height of 40 meters and a diameter at breast height of over 1 m. The fruits are berries up to 20 cm long, ovoid, reddish-brown in color and rough in texture.

The mesocarp is sweet, fleshy, orange to reddish in color, with small amounts of latex when immature. It usually contains a seed up to 10 cm long, ellipsoid and black to dark brown in color.

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