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Manilkara zapota

Accession Count: 3
Common Name: sapodilla
Family Name: Sapotaceae
Botanical Name: Manilkara zapota
Synonyms:
Botanical Synonyms: Manilkara achras
Sub Species:
Variety:
Forma:
Cultivar:
Characteristics: Manilkara zapota is a large, slow-growing evergreen tree that grows to between 30 and 80 when cultivated, but can reach as much as 100 feet tall in its native forest settings (1, 2, 3). Its trunk can reach up to 20 inches in diameter (2). The tree has dark brown bark, which becomes deeply fissured with age, and a spreading root system (2). When injured, the tree produces a white, gummy latex (1, 3). Its dark, glossy leaves, measuring up to 4½ inches long and 1½ inches wide, appear clustered at the tips of shoots (1, 2, 3, 4). Pale green, bell-shaped flowers with 6 sepals, 6 corolla lobes, and 6 stamens appear throughout the year in axils (1, 2, 3, 5). Flowers are probably pollinated by honeybees (5). Its edible fruit, when unripe, is gummy, astringent and covered with a dark brown scurf, becoming smooth-skinned, sweet and sometimes granular, like a pear, as it ripens (1, 2, 3). The juicy flesh is yellowish, brown, or reddish-brown and usually contains 3-12 smooth, dark, hooked seeds, although some varieties are seedless (1, 4, 5). The seeds contain glycosides and their consumption can result in abdominal pain and vomiting (1).
Compound: Man zap
Geographic Origin: Central America
Ecozone Origin: Nearctic
Biome Origin:
Natural History: Manilkara sapota is generally found in tropical or subtropical climates. It can grow at sea level in mid-latitude regions and up to 9000 feet at the equator (1). Its exact native range is not known because the plant has been cultivated since ancient times (1, 5). It is probably native to parts of southern Mexico, including the Yucatan peninsula, and Belize and Guatemala, where it is thought to have been domesticated (5). From there, it was likely taken in pre-Columbian times to the Caribbean islands and South America (1, 4, 5). It is often found growing in monotypic stands in the forests of Central America (5). More recently, its cultivation has been adopted in many countries, with the Philippines and India leading the world in sapodilla production (5). There are dozens of different cultivars, especially in India, producing a variety of fruit types  (1, 5). Recommended cultivars in Florida include ‘Prolific,’ ‘Brown Sugar,’ ‘Modello,’ and ‘Russel’ (1, 3).
Cultivation Notes: Sapodilla is most commonly produced from seed, although forms of vegetative propagation are preferred when trying to maintain cultivar consistency (4, 5). It is a good shade tree with a dense, pyramidal crown that requires little training (1, 2, 3, 4). It is strong and wind-resistant (1, 3, 5). Although it prefers hot, moist environments, it can survive in cooler climates as well: mature plants can withstand short exposure to temperatures as low as 26 °F (1, 2). Conversely, younger plants are very vulnerable to cold damage (1, 5). If lower temperatures are expected, outdoor plants should be protected (4). Although mature trees in most parts of the world do not receive supplemental irrigation, fruit yield can be improved by watering during dry spells (1, 4). High temperatures (above 105 °F) can reduce yield (2). From flower to fruit is approximately 10 months (3). The tree grows best in full sun and will tolerate a variety of soil types as long as they are well drained (1, 2, 4). It is considered an invasive species in south Florida (3).
Ethnobotany: The fruit is commonly eaten raw or made into jams, syrups, or sauces (1, 2). It can be mixed into baked goods or made into pies (1). Care should be taken to prepare the fruit in such a way that the latex can be removed to avoid gumminess (1). The fruit can be dried or fermented into wine or vinegar (1, 2). Young shoots can be eaten raw or steamed (1). The most important use of the plant historically has been the collection of the white latex produced in the plant’s tissues. This latex, commonly called “chicle,” is obtained by tapping wild and cultivated trees and was the principal ingredient of chewing gum until it was replaced by latex from other sources or synthetic latex (1, 2, 4, 5). The latex from sapodilla has also been used as birdlime or as adhesive (1). It has been used in dentistry (1). Before the widespread use of plastics, it served as a replacement for gutta percha (1, 2). The Aztecs used the latex to make figurines (1). The wood of the sapodilla is dense, strong and durable with a deep red color (2). It has a variety of uses, including construction, carpentry and furniture (1, 2). It has been found still intact in doorframes and as beams in Mayan temples (1). Cutting down sapodilla trees is illegal in the Yucatan because they are a source of chicle (1). Tannin from the bark has been used for dying sails (1, 2). The plant has a variety of medicinal uses. A decoction of young fruit is taken to stop diarrhea (1). A decoction of the leaves is taken for fever, colds, and diarrhea (1, 2). A tea made from the bark is used as a febrifuge (1, 2). Ground seeds have diuretic properties; an extract from the seeds is used as a sedative; and a paste from the seeds is applied to stings of venomous animals (1).
Height: 20 - 50 feet
Width: 16 - 20 feet
Growth Rate: Slow Growing
Grow Season: Summer
Flower Season: Spring
Color: Green
Function: Shade
Spread: Spreading
Allergen: Non-allergenic
Invasive: Benign
Toxicity: Benign
Hardy: Semi-hardy
Water Use: Low water Use
Citations:
1. Morton, J. (1987). “Sapodilla.” Fruits of warm climates. p. 204–207. Purdue University Center for New Crops and Plants Products. Accessed November 29, 2016.

2. Orwa, C., Mutua, A., Kindt, R., Jamnadass, R., & Anthony, S. (2009). “Manilkara zapota.” World Agroforestry Centre. Accessed November 29, 2016.

3. Gilman, F. & Watson, D. (1993; rev. 2013). “Manilkara zapota: Sapodilla.” University of Florida IFAS Extension. Accessed November 29, 2016.

4. California Rare Fruit Growers. Accessed November 29, 2016.


5. International Board for Plant Genetic Resources. (1986). “Manilkara achras (Sapodilla).” In: Genetic Resources of Tropical and Sub-Tropical Fruits and Nuts. Pp. 126-9. Available at www.usaid.gov. Accessed November 29, 2016.

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Manilkara zapota