These are white sapotes.
Now I have had white sapote in the past, but
People say that the white sapote I had was no good.
It was under ripe, but you have one here that this is perfectly ripe.
Steven: A real small one.
Very small
But it looks pretty succulent, ready to go.
Steven: Yeah, I'm just gonna suck out the flesh of that.
When I had before have the kind of like a...
An herbal taste like basil almost
Huh
I think that's because it was picked underipe.
And ripened off the tree.
This one doesn't have that herbal taste to it.
It just tastes like really creamy and sweet.
Can't really
You know, like a little cotton candy, but not really like a whole lot of
crazy flavors to describe
If you have any way to... that you would describe that Steven?
Steven: Kind of custardy, I guess.
Yeah, custardy, creamy
Little hint of like an eggy taste in there,
Steven: Like flan maybe
Flan! That's a good one.
Yeah, like flan creme brulee think it's got like... maybe like a little bit of a caramel kind of taste in it but subtle.
Mostly when you put it in your mouth...
You just taste in sweet, creamy
Steven: In total there's about seven different varieties of white sapotes here.
Jared: Here's another one.
Steven: Yeah.
Do you know like the names of these offhand?
Steven: I lost the tags years ago.
Okay, so this kind of makes a mixture of different white sapotes.
Looks good.
Steven: This has a lot of flesh compared to the last one you just tried.
Yeah, and then what I had was like really tiny. This is a different cultivar.
Well that's good.
Really juicy, you'd see that's like shimmering in light.
Steven: Lot of flesh on that too.
A lot of flesh, a lot of juiciness to it.
Flavors about the same.
I'd say it's very creamy, very custardy
Very sweet, nice mild taste if you didn't want something that's like...
very
powerful
This would be a good thing to go to.
It reminds me a little bit like...
like avocado, in a way.
Steven: Yeah, it's kind of like a sweet avocado. I've heard people mention that a couple times.
Yeah, like a sweet avocado because it's got that creaminess the way that an avocado does.
Steven: This one
Some of them have an aftertaste.
You're saying that sometimes like when they're immature they have like a little bit of an aftertaste to it - yeah
that you wouldn't want.
Yeah, I see what you mean, it's got that taste that I got in the one that I had before actually.
Kind of like an herbal taste. It reminds me a little bit of like a basil. A little bitter, a little like "basil-ly"
Not bad you know, but...
Not as clean tasting as if you had one that is fully ripe.
That's interesting you know when I had this before, a lot of people criticized it and
They said that the one I had wasn't perfect, a little too green
It makes a lot of sense [laughs]
This because this tastes exactly like the one that I had before and the ones that you'd given me that are more ripe
Those tastes a lot sweeter
They don't have that little bonus flavor in there that some people I think wouldn't like.
Well what we've here
We've got a white sapote.
This was given to me by
Steve Murray he gave me actually a few of these and
You know they weren't ready to eat. They ripen off the tree
You just have to wait until they get soft and it is soft.
This one's got a little bit green on it which is fine, but you can see it's also quite yellow
and the main thing you want here is you want it to be soft.
If it's soft like like an avocado then it's that's ready to eat
Bear with me doing this one-handed, but it shouldn't be too hard to cut into.
Yeah, that's super soft.
And on the inside it is indeed white.
It's got like a really yellow tinge to it.
Yeah, that's ready to go.
You see there's a few like rather large white seeds in there. See that one right there.
There's probably another one in there somewhere.
Yeah, there's one in there too, so a couple... just a couple seeds in there.
It tastes like
Like a tropical pudding
Imagine like banana pudding
With a little bit of coconut, a little bit of pineapple
A little bit of vanilla, a little bit like mango
Yeah, that's that's actually incredibly good. It's very very sweet.
You know as sweet as you'd imagine pudding would be. It sits up there probably like you know...
If ten is a sugar cube, this is like an eight or a nine. It's very sweet.
It's got like a little bit of bite to it like a little bit of tartness, but not much maybe like
Like a two out of ten if five is an orange. This is like a two. Very very mild
Maybe like a hint of a citrusy kind of flavor to it.
But not really in a noticeable kind of way. It's more. Just like a mellow sweetness.
And yeah, if that's the sort of thing you like then this is right up your alley. I like this actually quite a lot.
It's very difficult to find here in New York, but in
California I guess that these are prevalent and
As I saw when I visited Stephen at his farm he had just like tons of these things growing
seems like a very prolific
tree as well, so it's good one to grow and
If you live in the right zone, but you know for me
fantastic to taste.
Okay, I only have one minute so we have to make this fast.
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