How to grow Sapodilla

Where to plant

UF/IFAS has assessed sapodilla as invasive in south and central Florida and does not recommend it for planting there, as it can spread from gardens into natural areas. If you already have a tree, collect fallen fruit so seedlings do not spread.

Where it is grown, sapodilla needs full sun and well-drained, light soil. It does well in the rocky, calcareous soils of South Florida, but it rots in soils that stay wet. It tolerates wind and salt spray, so it suits coastal sites. Young trees are severely damaged or killed at about 30°F to 32°F; mature trees survive brief dips to about 26°F.

• South Florida and the Keys: climatically suited, but see the UF/IFAS invasive assessment above before planting.
• Hawaii: thrives in the warm lowlands. Plant in spring or fall.
• Central Florida: too cold in most winters, and also covered by the UF/IFAS invasive assessment.
• Everywhere else, including North Florida, Texas and California: too cold or too dry for sapodilla outdoors.

Choosing a variety

UF/IFAS lists Alano, Gonzalez, Hasya, Oxkutzcab, Prolific and Tikal among the better cultivars for flavor, yield and fruit quality. Buy grafted trees, which fruit sooner and true to type.

How to plant

1. Choose a sunny spot at least 25 feet from buildings and other trees.
2. Dig a hole three to four times as wide as the container, set the tree at the depth it grew in the pot, and backfill with the native soil rather than adding topsoil.
3. Water in thoroughly, then water every other day for the first week or two, tapering off over the following months.
4. Mulch a wide circle, keeping the mulch a few inches from the trunk.

Watering and feeding

Water young trees regularly while they establish. Mature trees are drought tolerant and need water only in long dry spells. Overwatering and poorly drained soil cause root rot.

UF/IFAS suggests about a quarter pound of a balanced fertilizer with magnesium for young trees every 8 to 10 weeks, increasing as the tree grows and feeding less often once it is mature.

Harvesting

Mature fruit does not change color much, so test it: lightly scratch the skin with a fingernail. If the skin underneath is tan, the fruit can be picked. If it is green or oozes milky latex, it is not mature.

Picked mature fruit softens and ripens on the counter in about 4 to 10 days. Eat it when it gives to gentle pressure like a ripe pear, or refrigerate ripe fruit for a few days.

Using it

Halve a ripe sapodilla and spoon out the flesh, discarding the shiny black seeds. It is also blended into milkshakes and smoothies or used in ice cream.