Zapote blanco: sweet fruit and medicinal plant

What is it?

Zapote blanco is one of the most singular and traditionally appreciated fruits of Mexican cuisine: a round or oval fruit five to twelve centimetres across, with thin skin of yellow-green to light green when ripe, and creamy whitish-yellow inner flesh, sweet and with a characteristic aroma reminiscent of banana and pear. It contains several large rounded seeds, brown or yellow, which are discarded. Its flavour is intensely sweet, syrupy, with notes that combine ripe banana, pear, peach and a floral touch. The texture is very soft, almost gelatinous when perfectly ripe, which has earned it a reputation as a noble but delicate fruit. It is traditionally eaten fresh, halved and spooned out, and also prepared in aguas frescas, ice creams, lollies, jams, mousses and, in some regions, in artisanal alcoholic drinks. However, its main fame in Mexico comes from its medicinal properties: it has traditionally been used as a natural sedative and to treat hypertension, properties that have been confirmed by modern pharmacological research.

Origin and history

Zapote blanco is native to the central Mexican highlands, particularly the temperate regions of the Trans-Mexican Volcanic Belt, where its use has been documented since pre-Hispanic times. The name comes from the Nahuatl iztactzapotl, where iztac means white and tzapotl, zapote or sweet fruit. Fray Bernardino de Sahagun in the Florentine Codex and Francisco Hernandez in his Natural History of New Spain, both of the 16th century, document zapote blanco among the important fruits of Mexica cuisine, also recording its medicinal uses that were already known by pre-Hispanic cultures. It belongs to the genus Casimiroa in the family Rutaceae, the same as citrus, which explains some aromatic notes reminiscent of that family. The main species is Casimiroa edulis, although there is also Casimiroa tetrameria with similar fruits but different properties. Its domestication is placed in central Mexico at least 2,000 years ago. After the Conquest, the Spaniards took zapote blanco to parts of the Caribbean, California and other regions of similar climate. The main producing regions in Mexico are the State of Mexico, Michoacan, Queretaro, Hidalgo, Guanajuato and Jalisco. CONABIO documents Casimiroa edulis as a native species of great agroforestry and medicinal importance in traditional Mesoamerican systems.

Characteristic ingredients

Zapote blanco is Casimiroa edulis, an evergreen or semi-deciduous tree of the family Rutaceae that can reach fifteen metres in height, with digitate compound leaves and small white flowers. The fruit is harvested when it begins to soften to the touch and finishes ripening in one to five days at room temperature; it is ready when the skin yields to gentle pressure and begins to develop brown spots. To prepare, halve it and scoop the flesh with a spoon, discarding the large seeds. The flesh contains vitamin C, vitamin A, potassium, calcium, magnesium and dietary fibre. The seeds, leaves and bark contain pharmacologically active compounds, particularly casimiroin, casimirosa and various flavonoid alkaloids that have documented sedative, hypotensive and anti-inflammatory effects, researched by people such as Jose Luis Magana Mota and published in pharmacological journals. In traditional Mexican medicine, the leaves and seeds (toasted and ground) have been used for centuries to treat insomnia, anxiety, hypertension and rheumatic pain; however, the seeds in large quantities are toxic and should be avoided. In cooking, in addition to fresh consumption, zapote blanco is used in aguas frescas, artisanal ice creams, lollies, jams, mousses, milkshakes and, in some regions, in artisanal liqueurs. In contemporary cuisine, Mexican chefs have incorporated it into modern desserts and dairy-free mousses thanks to its naturally creamy texture.

Cultural significance

Zapote blanco is part of Mexico's biocultural heritage and an emblem of the fruits of the temperate Mexican highlands, as well as being one of the most recognised medicinal plants in traditional herbalism. Its sedative and hypotensive properties, known by pre-Hispanic cultures and passed down through generations, have been confirmed by modern pharmacological research that has identified the active compounds responsible. Traditional Mexican cuisine, inscribed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity in 2010, includes native fruits such as zapote blanco among its cultural components. Economically, zapote blanco supports rural producers in the State of Mexico, Michoacan, Queretaro, Hidalgo, Guanajuato and Jalisco, grown mainly in backyard systems and small orchards. The Zapote Blanco Fair in some towns of the State of Mexico keeps the regional tradition alive. SADER (gob.mx) has highlighted the potential of zapote blanco both as a premium fruit and as an ingredient for the nutraceutical industry, given its profile of bioactive compounds. Mexican researchers at UNAM, IPN and CINVESTAV have documented the therapeutic potential of zapote blanco compounds, opening up possibilities for developing phytomedicines based on this millenary plant. Contemporary chefs such as Margarita Carrillo Arronte and Pablo Salas have incorporated it into modern menus.

Frequently asked questions

What is the difference between zapote blanco and zapote negro?

Although they share the generic name zapote, they are botanically very different. Zapote blanco (Casimiroa edulis, family Rutaceae) is a relative of citrus, with creamy whitish-yellow flesh and a sweet banana-pear flavour. Zapote negro (Diospyros nigra, family Ebenaceae) is a relative of persimmon and ebony, with very dark flesh and a chocolate-plum flavour. Their appearances and flavours are completely different despite the shared name.

What does zapote blanco taste like?

It has a sweet, syrupy and aromatic flavour, with notes that combine ripe banana, pear, peach and a characteristic floral touch. The texture is very soft, almost gelatinous when perfectly ripe, almost like a natural creme caramel or pudding. The aroma is perfumed and distinctive, easy to identify. Some varieties have more citrus notes reminiscent of their citrus relatives.

How is zapote blanco served?

Fresh, it is halved and the flesh eaten with a spoon, removing the large seeds. It is also prepared in aguas frescas (blended with water and a little sugar), artisanal ice creams, lollies, jams, mousses, milkshakes and, in some regions, in artisanal liqueurs by maceration. In contemporary cuisine it is used in modern desserts and as a natural base for dairy-free mousses. The seeds are not consumed because they are toxic in large quantities.

Where is zapote blanco originally from?

It is native to the central Mexican highlands, particularly the temperate regions of the Trans-Mexican Volcanic Belt. Its use has been documented since pre-Hispanic times in sources such as Sahagun and Francisco Hernandez. The name comes from the Nahuatl iztactzapotl (white zapote). Today it is grown mainly in the State of Mexico, Michoacan, Queretaro, Hidalgo, Guanajuato and Jalisco, as well as in California and parts of the Caribbean.