Zapote (Mamey Sapote)

No, if seed and skin are removed, though in theory an individual can choke on any food. To minimize the risk, serve only fully ripe, deseeded zapote flesh. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

No. Allergies to zapote are rare, though individuals who are allergic to latex may be sensitive to zapote, and irritation may also occur from handling the skin of the fruit. If you are sensitive to rashes from latex, you may wish to minimize prolonged contact with the skin while preparing zapote for your baby.

As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.

Yes. The creamy flesh of zapote offers vitamin A, vitamin E, flavonoids, and phenols—powerful antioxidants that promote cellular health by reducing inflammation. Zapote also contains vitamin B6 and omega-3 fatty acids for neurological development and fiber to support digestive health.

While some traditional dishes make use of the zapote seeds, babies should never eat the seed or the skin of zapote because of potential exposure to toxins.

★Tip: Avoid green fruit when selecting zapote at your market. Like an avocado, ripe zapote is firm, feels a little heavy, and yields slightly to fingertip pressure. The fruit does overripen quickly (like avocado) but can be refrigerated for a few days to slow this process or frozen for longer storage.

Ripe zapote is rich in natural sugars like fructose and fiber which makes it a very poop friendly food. However, it is best to start with small quantities as too much may cause abdominal cramping and bloating, as well as very loose stools.

Zapote, also known as mamey sapote, originated in Central American rainforests and now grows in tropical areas worldwide. Many different varieties exist today, from the thick, dense Magaña variety to the creamy Pantin. Around the Caribbean, the fruit is known as zapote, a name with roots in the languages of the Nahua and Ben ‘Zaa peoples. Their ancestors learned the zapote tree’s many uses: its wood could be shaped into carvings and structures, its resin made into chewing gum, and its fruits were packed with nutrients and a big seed that could be turned into food and medicine. Ground-up zapote seeds are still used to flavor molé (sauce) and flan (egg custard), but it is the sweet pink flesh of the fruit that is craved across the world today. When ripe, zapote tastes like pumpkin with hints of almond or peach, with a super-soft texture—just like abiu, cainito, canistel, sapodilla, and other fruits in the same plant family.

★ Tip: If you can’t find fresh zapote, look for the pulp in the freezer section of your grocery store. The ripe fruit does not travel well over long distances, so unless you live near an orchard, it may not be easy to find. But frozen zapote pulp is increasingly available, usually labeled as pulpa de zapote or mamey fruit pulp.

Zapote doesn’t need much: eat the fruit fresh out of hand or mix it into fresh fruit salads with a sprinkle of lime juice and, if you and baby like a little spice, a sprinkle of chile pepper for kick. If you want to step it up a notch, use zapote in batidos (smoothies) and estofados (stews) or blend it to make helado (ice cream) or paletas (ice pops). Zapote tastes delicious with coconut, so try offering the freshly cut fruit or frozen pulp in dishes made with coconut milk, like warm grain cereals, chia seed puddings, or quinoa. You can also use the fresh fruit or pulp to make a marinade or sauce for pulled pork, baked or grilled salmon, or stewed chicken.