In Mexico , zapote is a term used to describe a variety of soft , edible fruits that are native to the region . The Word of God “ zapote ” originates from the Nahuatl language , specifically from the word “ tzapotl . ” It is fascinating how language can mull over the rich cultural heritage of a piazza .
There are several yield - take over plants in Mexico that are referred to as zapote , even though they are unrelated to each other . These plant are found in southerly Mexico , Central America , and some portion of northerly South America . Let me take you on a journeying through some of the dissimilar types of zapote found in Mexico .
1 . Mamey Zapote ( Pouteria sapota ): This is one of the most well - be intimate varieties of zapote in Mexico . The fruit is great and has a brown , fierce hide . The flesh is a vivacious orangeness color and has a honeyed , creamy texture . Mamey zapote is often used in desserts , smoothy , and even sparkler ointment . I remember trying Mammea americana zapote for the first sentence during a trip to Mexico , and it was a delightful experience . The look was singular , and the texture was incredibly placid .
2 . White Zapote ( Casimiroa edulis ): Unlike its name advise , the white zapote has a pallid yellow or dark-green - yellow skin . The flesh is white and has a custard - alike consistency . This zapote has a mild , sweet tone with hints of citrus . I come back enjoy a refreshing glass of white zapote succus while exploring the markets in Mexico City . It was a perfect way to beat the warmth and savor the local flavors .
3 . Black Zapote ( Diospyros texana ): The black zapote , also get it on as the chocolate pudding yield , is really a treat for the senses . The yield has a dark brown to black skin , and the flesh is soft and velvety . When right , the black zapote has a rich , sugared appreciation that resemble chocolate pudding . It can be eaten overbold or used in various desserts . I have fond memories of indulge in a black zapote mousse during a culinary adventure in Oaxaca . The sweet was decadent and satisfying .
4 . Chico Zapote ( Manilkara zapota ): Chico zapote is another pop mixture found in Mexico . It has a round or oval - regulate yield with a brown , leathery skin . The build of chico zapote is sweet and juicy , interchangeable to a pear or babble out . This zapote is often enjoyed novel or used in shiver and smoothy . I think biting into a advanced Marx zapote during a visit to a local marketplace in Veracruz . The burst of redolence was delicious and result me require more .
Each type of zapote contribute its own unique flavors and texture to the table . The diverseness of zapote in Mexico excogitate the area ’s rich agricultural heritage and the grandness of native fruits in the local culinary art . Whether you ’re a yield partisan or a curious traveller , explore the world of zapote in Mexico is a must - do experience . It ’s a chance to not only savor delicious fruits but also appreciate the cultural and culinary tradition of this vivacious country .
Caroline Bates
