White Sapote

I loooooove White Sapote. The huge, thick, firm, sweet ones taste like how angels sing. If you can find one that's both newly ripe *and* firm at same time, you're in for a culinary ride.

Well, just about every white sapote, no matter the quality, seems to have at least 4 viable seeds. They just LOOK viable. And after eating about ten of them, you've got.....forty good seeds. Aaaaggggghhhh. I hate wasting potential payoff, so it's painful throwing out even the puniest of the seed loot.

Well, over the past month, I've planted about 20 or so. And.......SPROUT!!!!


There's something amazing about the above shot. Something about photgraphic scene compostion. Anyhoo. Not really a photographer. Forgiving the obvious label, here's a close up of the "green thing".



Here are the latest "seed" harvest from the delicious fruit. The "perfect" sapote specimen with the perfect hard, white flesh and creamy taste produced the two "more yellow" seeds closer to the bare paper towal roll. While the perspective wipes out the direct size comparison, I can guarantee you that those two were about 50% bigger and...."viable-er"....than the others.



My first action is to immediately submerse them in tepid water. I will likely do so for at least 4 days. I recommend doing this only if you keep the "seed shell" on the seed, as removing the seed-encasing means you're likely going to over-saturate the embryo, and then encourage rotting. If you remove the "capsule"......carefully.....I recommend soaking it for no longer than 24 hours. Even that long is risky.