White Sapote (Casimiroa edulis) is in the Rutaceae family and is native to eastern Mexico and Central America south to Costa Rica.
It's in the casimiroa genus which is named after Casimiro Gómez, an indigenous Otomi man from the town of Cardonal in Hidalgo, Mexico, who fought and died in Mexico's war of independence.
The Nahuatl name of white sapote, cochitzapotl means '"sleep-sapote". Its seeds were processed to produce a poison by the Aztecs, and the seeds and leaves, but not fruit pulp of the plant, contain sleep-inducing compounds.
Unlike the mamey sapote, white sapote is a member of the family Rutaceae, which is the family that citrus belongs in. Black sapote is also unrelated and is actually a species of persimmon. This confusion may be because the word "sapote" comes from the Nahuatl (Aztec) word tzapotl, which is used to describe all soft, sweet fruit.
The texture is creamy and custard-like. The flavor can have hints of peach, pear, lemon, banana, caramel, melon, mint, and vanilla. It's typically eaten raw, scooped out from the rind with a spoon, and tastes great in drinks as well.
When ripe, it should yield slightly to a squeeze.
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