Last July I came across a hard-as-a-baseball, olive-green fruit. It was the size of a small cantaloupe. I bought one.
My wife recalled eating a few of them as a small child, and didn’t like them much.
She would nick the skin and eat them when the layer underneath turned reddish. So, I nicked, watched and waited.
It didn’t take long.
Three days later, the knife met the fruit revealing a soft reddish-orange interior and a very large and uniquely strange seed.
And oh my! Do you remember when you mother or grandmother prepared the holiday yam dish?
Those yams would be wallowing in a deep baking dish, primed with brown sugar. Sometimes basted with 7-up. And then often topped off with marshmallows.
And who could forget the pumpkin pie filling!
Now, imagine mixing both of them together. That’s how this fruit tasted! It was so sweet it would be almost illegal. In fact is was so immorally sweet , eating it might be considered sinful in some circles.
That’s why that young girl, so long ago, disliked them. They were just too sweet. Something that wouldn’t have been comprehended by that young sugar bowl raiding boy wearing my shoes so long ago.
What to do with that seed? Plant it of course. But how?
The seller said the fruit was a Mamey.
But a little Googling and a look at my favorate tropical fruit reference revealed that this fruit wasn’t a Mamey at all.
It was a close, sweeter relative, a Green Sapote.
The Mamey, besides tasting different, has a different skin, seed, and a more pinkish color.
Here’s how the Green Sapote sprouted and grew over almost 4 months.