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Zapote blanco by John Spottiswood.

This tropical fruit has sweet, creamy pulp that's wonderful in fruit salads or shakes. They arrive in the summer. Since they bruise easily when ripe, they're usually sold while they're still hard. Take them home and let them ripen on the counter for a few days until they yield to a gentle squeeze. Remove the peel and seeds before serving.

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Also known as

  • White sapote
  • Matasano
  • Casimiroa
  • Custard apple

Substitutes

sapote

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