Region of Origin
Commodity:
Mamey Sapote
Description & Origin
Mamey sapote is a large tropical fruit in the same plant family as sapodilla, star apple, and canistel. The fruit is typically 5 to 9 inches long at maturity with an oval shape that tapers to a point at the blossom end, weighing anywhere from ½ to 5 pounds. It has a rough, brown, bark-like skin. They are harvested at maturity, but when still extremely firm. Maturity is determined by flesh color th...
Other Names
Mamey Zapote, Mamey Colorado, Grosse Sapote, Marmalade Plum
Health Benefits & Nutrition
Mamey sapote is a nutrient powerhouse. It is an excellent source of vitamin A and vitamin E and also contains a wide variety of B vitamins and minerals including potassium, phosphorus, and calcium.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Mamey sapote is often eaten out of hand with a spoon, scooped directly out of the skin. The tender, sweet flesh is often frozen into a sorbet or ice creams. Mamey sapote is often made into a milkshake with condensed milk and spiced with nutmeg, a Cuban specialty known as Batido de Mamey. The flesh can be blended into custards for tarts, pies, or flans. Also excellent in jellies or pastes to filling pastries.
Flavor Pairings
Papaya, Banana, Mango, Ginger, Vanilla Bean, Cinnamon, Nutmeg, Honey, Dairy
How to Prepare
Mamey is fully ripe and ready to use when very soft to the touch. The skin and flesh should give easily to a gentle press, and the skin may be wrinkled. Ripening can take several days to upwards of a week. To speed ripening, place the fruit in a warm area, covered in a towel. Once fully ripe, the fruit can simply be cut lengthwise around the pit. The pit should be removed, and the flesh can be scooped out of the inedible brown skin.
How to Store in the Kitchen
If ripening, store mamey sapote in a warm location, such as near a stove. To extend shelf life, store in a cool area at room temperature. Once fully ripe, mamey sapote should be used as soon as possible. Cut fruit or flesh may be stored refrigerated for several days.
Fight Food Waste Tips for root to stem cooking
Freeze any leftover mamey pulp for use in future frozen beverages or desserts.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
55-59°F
TEMP STORAGE ZONE:
55-60°F
SUBJECT TO CHILLING INJURY:
Yes – Storage below 41°F can cause dark spots, off flavors, failure to ripen, or decay when returned to higher temperatures.
RELATIVE HUMIDITY:
85-95%
PRODUCES ETHYLENE:
Yes – high
SENSITIVE TO ETHYLENE:
Yes – high
ETHYLENE RECOMMENDATIONS:
Mamey sapote should be stored away from ethylene-sensitive items. Exposure to ethylene will cause increased speed of ripening in mamey sapote.
RIPENS AFTER HARVEST:
Yes
PROFESSIONAL RIPENING RECOMMENDED:
No
Quality Assessment
Mamey should be well shaped and free from decay or mechanical defects. Some white staining on the skin from the sap at harvest is normal and expected. Mamey should be firm, but ripe. Maturity can be detected by assessing flesh color through a small scratch on the surface. The flesh should be full-colored (orange, not white), even while the fruit is still very firm.
Important Handling
If mamey was not harvested at full maturity, it will never properly ripen. Check for maturity levels upon receiving. Do not store mamey with other ethylene sensitive items. Ensure storage and transportation temperatures to not dip below 55°F to avoid quality issues.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, mamey sapote may last up to 2-3 weeks.
