White Sapote

White sapote is called Mexican ice cream fruit because of its luxurious, creamy custard-like texture that resembles ice cream. When ripe, the flesh is smooth, velvety, and can be eaten directly from the skin with a spoon, providing an indulgent experience similar to premium ice cream.

When fully ripe, cut white sapote in half and scoop the creamy flesh directly into your mouth with a spoon. You can also blend the flesh into smoothies, make custards, or create ice cream preparations. Avoid eating the skin and seeds; consume only the soft, creamy interior flesh.

Yes, white sapote is excellent for energy support with strong B-vitamin complex (B1, B5, B9) supporting energy metabolism, natural carbohydrates for quick energy, and copper (12% DV) supporting metabolic function. The comprehensive nutrient profile makes white sapote ideal for sustained energy and vitality.

White sapote has a moderate glycemic index of 42 and glycemic load of 9 per 100g serving. The fiber content (6% DV) and polyphenol profile support balanced blood sugar management and sustained energy without rapid spikes.

Fresh white sapote is available at specialty produce markets, Latin American grocers, farmers markets, and tropical fruit retailers, particularly during peak season (August-October). Year-round options include frozen white sapote puree, white sapote ice cream, and products from specialty retailers and Central American online vendors.

White sapote is ripe when the fruit changes color from light green to pale yellow and yields slightly to gentle pressure. The skin should feel soft but not mushy. Ripe fruit emits a subtle, sweet fragrance. You can eat it directly from the skin with a spoon when fully ripe.