Latin name: Pouteria viridis

The Green Sapote is one of those fruits that looks unremarkable from the outside but surprises you completely when you cut it open. That bright green, creamy flesh is unlike anything else - imagine a tropical avocado crossed with caramel custard, with its own unique flavor that's hard to describe but impossible to forget.

Flavour & Texture

The flesh is incredibly smooth and creamy - some describe it as having the texture of a ripe avocado but sweet. The flavor is complex: hints of sweet potato, caramel, and tropical fruit notes. It's one of those fruits that tastes better than it sounds! Best eaten fresh with a spoon, or blended into smoothies and desserts.

Growing in New Zealand

Green Sapote needs warmth and protection in most of NZ. Northland and warm Auckland locations are ideal, especially with wind protection. In cooler areas, greenhouse growing is essential. These trees grow large (can reach 8-10m if not pruned), so space planning is important. Container growing when young helps manage size and allows you to bring them under cover in winter.

The key requirements are: full sun, excellent drainage, and frost protection. Young trees are tender below 2°C, though mature trees can handle brief light frosts. Rich, well-draining soil with regular feeding produces the best fruit.

Fruiting & Harvest

Trees typically begin fruiting in 3-5 years from grafting. The main fruiting season in NZ is late summer through autumn (March-May). Fruits are ready when they give slightly to gentle pressure and the skin takes on a slight yellow-green tinge. If picked slightly underripe, they'll ripen off the tree at room temperature over a few days.

Productivity: Once established, a mature tree can produce 50-100+ fruits per season. The fruits store well - up to 2 weeks refrigerated when ripe.