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White Sapote. A tropical fruit (Fig. 3547). The zapote blanco of the Mexicans (Casimiroa edulis), known in California and Florida as white sapote, is a fruit little cultivated outside of Mexico, but occasionally seen in the southernmost parts of the United States, in the West Indies, and even in the Orient, where it is probably of recent introduction. Horticulturally, it has been given more attention in southern California than in any other region. (P. 680.)
The tree reaches an ultimate height of 50 feet or more, with a short stout trunk, often covered with warty excrescences around the base, and a broad erect crown, sometimes spreading and dome-shaped, under favorable conditions densely foliaged and of very attractive and ornamental appearance. The bark is somewhat rough, ashen gray when mature, and dotted with numerous warty light gray lenticels. The leaves are alternate, digitate, borne upon long slender petioles and composed of three to seven, commonly five, elliptical to lanceolate, acuminate leaflets, coppery when young but eventually of glossy bright, green color. The small greenish flowers, less than 1/2 inch in diameter, are produced in spring on short axillary panicles, and are composed of a four- or five-parted calyx, with short acute pubescent segments, and a four- or five-petaled greenish corolla, valvate in the bud, with small oblong-elliptic acute concave petals; the stamens are as numerous as the petals and alternating with them, with short filaments and small oblong anthers; the ovary is superior, five-celled, globose, bearing at its apex a three- to five-lobed sessile stigma.
The fruit, when of a choice variety, is as large as a good-sized orange, and somewhat resembles a quince in general appearance. The tender yellow or yellowish green skin, scarcely as thick as that of an apple, surrounds the soft cream-colored pulp, of melting and delicate texture and pleasant but peculiar flavor, sweet and lacking any trace of acidity, with sometimes a touch of bitterness. The seeds, normally five in number, an inch long and half as wide, are oblong to elliptical in form, light yellow in color, reticulated on the surface; their number is frequently decreased by abortion to two or three. In the tropics the fruit ripens in July and August, in California usually not before October; it is picked when fully mature but while still hard, and must be laid away for a few days before it is mellow and ready for eating. Because of its thin skin and the delicate texture of the flesh it does not ship so readily as some other fruits, yet if taken while still hard, and carefully packed, it can be sent considerable distances. It is commonly used while fresh, and an over-indulgence in it is thought by the Mexicans to induce sleep, but it is doubtful whether there are grounds for this belief. The white sapote is popular among the Mexicans, especially in the region around Guadalajara, and is regularly found in the markets.
The hardiness of the tree is attested by its behavior in southern Europe; it has fruited at La Mortola, and is cultivated at other points on the Riviera; it is also said to have fruited in the island of Jersey. In Mexico it flourishes up to altitudes of 7,000 feet, according to Von Mueller.
Although introduced to California from Mexico about 1810, it has not yet become extensively cultivated in that state, and large specimens are rather rare. One of the oldest trees, thought to have been planted about a century ago, is growing on De la Guerra Street in Santa Barbara. Although uncared for amidst the most unfavorable surroundings it bears regularly; its fruits, however, are small and practically worthless. A number of trees of considerably lesser age—most of them planted about 1895 - are in bearing in various parts of southern California, and while some produce small, inferior fruits others produce large ones of delicious flavor. After it comes into bearing the tree commonly produces regularly and abundantly. It has shown itself to be remarkably drought-resistant, though it naturally succeeds much better when irrigated in the dry season. It seems to prefer a well-drained sandy loam, but thrives on heavy clay if the drainage is good, and in south Florida has done well on shallow sandy soil underlaid with soft limestone. In this latter state it has not been cultivated many years, but has come into bearing in the vicinity of Miami and seems to be at home. It has also fruited in Cuba.
Seeds should be planted as soon as possible after their removal from the fruit, in flats of light, porous soil, or singly in 3- or 4-inch pots, covering them to the depth of 1 inch. If the weather is warm, or artificial heat is provided, germination will take place within three or four weeks. The young plants should be grown in pots until 2 to 3 feet high, when they may be set out in the open ground. While young, the white sapote should be watered liberally to encourage growth, though it can get along with little water if necessary. The terminal bud should be pinched out to force the tree to branch when about 3 feet high; otherwise it is likely to make a growth of 10 to 12 feet before branching, being liable to be broken off by a severe wind.
Seedlings do not come into bearing until seven or eight years old, and are undependable at best, many producing fruit of inferior quality. For this reason trees propagated by some vegetative means should be planted. Shield-budding is successfully practised, the method being essentially the same as with the avocado. Stock plants should be selected from young, vigorously growing seedlings, with stems about 3/8 inch in diameter at the base. Budwood is taken from the ends of the branches, using fairly well-matured wood which has assumed the ashen-gray color. The buds are cut about 1 1/2 inches long, leaving any wood that may adhere to them, and are inserted in T-incisions, after which they are bound firmly in place with waxed tape. At the end of two to four weeks, depending upon the climate, they may be unwrapped, and then re-wrapped loosely, leaving the bud exposed so that it may start into growth, at the same time lopping back the stock to a point 3 or 4 inches above the bud. In the tropics budding can probably be done at almost any season; in California spring and summer, when the stock plants are in most active growth, are the best times.
Three named varieties have been established in California—Harvey, Parroquia, and Gillespie. Of these Harvey is the largest and probably the best; the tree is very prolific, and individual fruits sometimes measure 3 1/2 inches in diameter.
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| name = ''Casimiroa edulis''
| name = ''Casimiroa edulis''