Hortiforum

General Info – Olosapo, Zapote Amarillo, Baboon Cap

Featuring a delightful fusion of Custard and Sweet Potato flavours, the Olosapo, though visually unimposing, stands as another exotic treat for those adventurous enough to cultivate it.
Originating in the wet tropical forests of Mexico and Central America, the Olosapo remains largely untapped beyond its native habitat, despite its enticing attributes such as delectable fruit, resilience to drought, and resistance to pests. While semi-ripe Olosapo fruit carries an astringent taste, their fully ripe counterparts boast a delicious flavour, best determined once they have naturally fallen. The fruits, akin to Canistel for those familiar, envelop a single seed in fibrous flesh, surrounded by a relatively dry, fleshy pulp. Similar to Canistel, Olosapo fruits are commonly enjoyed on their own but also make a delightful addition to milkshakes, smoothies, and ice cream, enhancing these treats with a unique and delicious flavour.
Thriving best in full sun, Olosapo trees can reach up to 15 metres in tropical conditions, although they often maintain a more manageable height around 3-5m, particularly so in subtropical climates. Plants are drought tolerant and would naturally experience distinct wet and dry seasons throughout their native range. After six years, these trees commence fruiting, adorned with an abundance of tiny white flowers on terminal branches, yielding fruit from autumn to spring. Olosapo form a spreading crown with foliage having a dull grey-green underside. Olosapo are a member of the Chrysobalanaceae family, making them related to the similar Sunsapote and the Cocoplum.
A must-try for Canistel enthusiasts, the Olosapo introduces a distinctive taste to any food forest.

Plant Profile/Properties