Hortiforum

General Info – Chicosapote, Cinammon Apple, Tilapo, Zapote, Abio

A highly uncommon Pouteria species, the Chicosapote is seldom cultivated outside its native range despite its delightful taste. The medium-sized fruits boast a creamy, white, and slightly granular flesh with a sweet, milky taste, making them ideal for fresh consumption or as delightful additions to desserts and milkshakes. Flowering and fruiting commence early in a plant’s maturity, with trees producing fruits throughout the year in native climates.
Chicosapote is related to other Pouteria varieties like Canistel, Mamey Sapote, and Lucuma. Indigenous to tropical and subtropical environments, Chicosapotes can also thrive in marginal, warm temperate climates that are frost-free, exhibiting tolerance to temperatures as low as -2 degrees Celsius for brief periods when mature, although frost protection is advisable. In its natural habitat, this species is often found along riversides, displaying a preference for fertile, moist soils and the ability to tolerate occasional flooding. In less favorable climates, well-draining soil is essential. Chicosapote have deep taproot systems to supplement water during dry periods, although supplemental irrigation will also be beneficial.
In optimal conditions, plants can reach heights of up to 30 metres, although cultivated specimens often remain more compact. The large, sprially arranged foliage is similar to that of other Pouteria such as Green Sapote. Thriving under similar conditions as its relatives, such as Canistel and Sapodilla, the Chicosapote stands out with its unique and delectable creamy flesh, marking it as a distinctive member of the Pouteria family.

Plant Profile/Properties