Casimiroa / White Sapote - Wiki Woo - Grafted

The casimiroa, a hidden gem from the Mexican Highlands, is poised to become a star in the world of fruit. Its creamy, smooth, and butter-like texture, reminiscent of banana custard, combined with an intense sweetness (boasting a remarkable 27% sugar content), makes it an irresistible treat.

Enjoy it best fresh and chilled, perhaps with a splash of lemon to balance its richness. Due to its delicate nature, slicing it is recommended over eating it whole. It excels in subtropical fruit salads, where its sweetness harmonizes beautifully with the tang of passionfruit or tamarillo. For those who relish its pure, unadulterated sweetness, it stands alone as a decadent pleasure.

Beyond fresh consumption, casimiroa lends itself perfectly to milkshakes and ice cream, enhancing these treats with its unique tropical flavor.

Handling Tips:

Casimiroa is delicate and bruises easily. Select firm fruit for home ripening.
Ripen at room temperature, checking daily for softness.
Once soft, refrigerate for up to a week.
The pulp can be frozen to preserve its flavor.
Rich in vitamins A and C, and highly nutritious, the casimiroa is a delicious and healthy addition to any diet.

Growing Conditions:

• Subtropical to tropical, tolerating brief temperatures down to -5.5°C. However, young trees require frost protection.
• Prefers moderate humidity, but adapts well to high humidity.
• Requires sunny locations in cooler areas, with potential for some shade in warmer climates.
• Needs regular watering, though it can withstand short dry periods.
• Deep soil is essential due to its large taproot; container growing is limited to trees with root pruning or cuttings.