Mamey sapota, pouteria sapote, is a species of tree native to Central America, naturally ranging from southern Mexico to southern Costa Rica. Today, the tree is cultivated not only in Mexico, but also in Central America, the Caribbean, and South Florida for its fruit, which is commonly eaten in many Latin American countries. Mamey sapote is a large and highly ornamental evergreen tree that can reach a height of 15 to 45 meters at maturity. Like most fruit trees, it is mainly propagated by grafting, which ensures the new plant has the same characteristics as the parent, especially its fruit. It is also considerably faster than growing trees by seed.
Mamey is native to Mexico and Central America where it still grows prolifically today. It was recorded as growing near Darién, Panama, in 1514, and in 1529 was included by Oviedo in his review of the fruits of the New World.In other countries, the trees bark is harvested for tinder. The first Mamey sapote fruit was brought into the United States to Florida in 1887.
Serving size: 100 grams
Protein: 2.1 gram
Fat: 0.6 grams
Carbohydrate: 33.8 grams
Dietary Fiber : 2.6 grams
The first step in utilizing the Mamey sapote is to remove its rough peel. The skin is generally scored at its apex end and peeled in strips. Ripe fruits can be eaten fresh. It is traditionally used to make ice cream or batidos, which are cold milkshakes made with milk, ice, Mamey, vanilla and nutmeg. It can be preserved and jammed, used in baked goods such as breads, pies, tarts and cakes, and added raw to fresh salads. The flavor of the fruit is enhanced by spices such as ginger, vanilla, nutmeg, honey and cloves. Its seed is boiled with herbs, smoked over a wood fire, and used to flavor mole. It is also used to make chocolate drinks.