Casimiroa

( caz - ih - mih - ROO - ah )

At-A-Glance Information

Casimiroa trees are commonly called Sapote, and are native to Mexico and Central America. These evergreen or deciduous trees need full sun and regular waterings to perform well. They are relatives of Citrus, and produce green-skinned fruits that resemble apples in appearance. They are said to taste like banana, peach, or vanilla and have a custard-like texture with white flesh. Foliage is green and palmately compound with five leaflets; new leaves are reddish. Use Sapote as a specimen tree, ornamental, or as part of a fruit orchard. Take care when eating the fruits from these trees, as the seeds are poisonous. Bark and foliage contain sedative compounds and should not be consumed.

Casimiroa species and varietals

The genus Casmiroa includes 10 species and is a member of the plant family Rutaceae. The genus is named for Casimiro Gomez, an Otomi Indian who fought and died in Mexico's war for independence. The common name, Sapote, is derived a Nhuatl word that means "soft, round, edible fruit". Casmiroa grows well in USDA hardiness zones 9-11 or Sunset growing zones 8, 9, 14-16, 18-24, H1 and H2. To find your zone, click here: Zone Map.

Casimiroa edulis (White Sapote)
They are native to Mexico, but can withstand cooler temperatures than most other tropical plants. They can reach between 25-50 feet tall and 25-30 feet wide, with glossy green leaves. Flowers bloom in springtime. These trees produce edible fruits in fall with pale green to yellow skin. Fruit is white or creamy yellow inside, and has a custard-like consistency and tropical flavor. Great varieties for California's climate include 'Lemon Gold', 'Louise'. 'McDill', 'Suebelle', and 'Vernon'.

Caring for and pruning casimiroa Trees

Take care when eating the fruits from these trees, as the seeds are poisonous. Bark and foliage contain sedative compounds and should not be consumed. Sapote trees should be planted in a spot that receives full sunlight (between 6 and 8 hours of direct sun per day). They prefer well-draining soil and can grow well in sandy, loamy, or rocky soils. They do best in slightly acidic to neutral pH levels (between 6.0 and 7.5). If local soil is particularly poor or heavy, consider amending it with organic material before planting. Mulch around the base of trees to suppress weed growth, maintain soil moisture, and regulate soil temperature. Young trees need regular waterings to assist them in establishing a strong root system. Water deeply and consistently at maturity, especially during dry periods of the year, to keep soil evenly moist but not waterlogged.

In the first year of the tree being in the ground, pinch off any flowers and flower buds to establish better root growth. Prune older trees to manage height (making harvesting easier) and thin out crowded branches to promote better fruit development and air circulation through the center of the tree. Do not plant under these trees, and pull up any grass, weeds, or other plants that grow inside the drip line to reduce water and nutrient competition. Protect these trees with burlap or frost cloth when temperatures drop below freezing, especially when they are young. These trees will drop their leaves if stressed from drought or cold. Casimiroa trees can last for between 40 and 150 years in the landscape if cared for properly before needing to be replaced.

Harvesting Casimiroa
Casimiroa, or Sapote, trees will begin to produce fruit after 3-4 years when grafted or after 7-8 years when grown from seed. Fruits should be harvested when they become very slightly soft in the tree, and before they begin to drop. They are generally harvested in late fall to spring. At maturity, fruits will have attained their yellow color, and the stem will detach from the branch easily. Remove fruits by cutting attachments with shears or clippers. Ripen fruit indoors at room temperature. Ripened fruits can be stored for up to two weeks in a refrigerator, but they must be handled with care as they bruise easily and when bruised, taste bitter. Fruits are good eaten fresh, stirred into ice cream, or turned into smoothies or spreads.

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Propagation

Sapote can be propagated either by using cuttings or from seed. To ensure that your propagated plant will have the exact same qualities and characteristics as the parent plant, use the cutting method. If you would like to experiment and see what plant you can grow from seed, just keep in mind that it will not necessarily be the same as the parent plant. Also keep in mind that when grown from seed, these trees take about 7-8 years before they will bear fruit. To propagate your tree, follow the instructions below:

Propagating Casimiroa by Cutting

Gather your materials. You'll need a clean, sanitized, sharp pair of garden shears, rooting hormone, a pencil, and a 3-inch pot filled with well-draining compost or other organic material. If you don't have any potting medium on hand, you can make some. Just mix together equal parts (by volume) moss peat and horticultural-grade sand or grit sand.
In spring or early summertime, choose the plant that you'd like to propagate. Ensure that this plant has had a good watering the night before, as this will improve the chances your cutting will take root. Cut one or more 6 inch portion(s) of the end of a non-blooming branch and strip the leaves off of the lower half. Make a hole in your planting medium by pushing your pencil into the soil. Dip the end of the stem in rooting hormone, and plant it in your pot. Fill in soil around the cutting to support it, but do not pack it down too much.
Moisten with water, and ensure that the pot has good drainage. Your pot should be kept in warm, sunny conditions indoors (and not in direct sunlight). Water whenever your soil is dry under the top layer. After about 4 to 6 weeks have passed, your cutting should be rooted. When you notice new growth, you'll know you have roots.
Keep your new plant in an area with bright light (though not direct sunlight) and temperatures between 55 and 70 degrees Fahrenheit. Ensure that the soil stays moist, but not wet, until the next spring, when you can transplant it to its new home. Ensure that the last frost of the year has occurred before doing this, as it can seriously damage your new shrub.

Propagating Casimiroa by Seed

Keep in mind that the plant you get from seed will not necessarily mimic all of the characteristics of the parent plant. To propagate by seed, you will need a paper bag, a pot or tray filled with well-draining compost or other organic material, a spray bottle and a fork. The best potting medium for seed germination is a light blend of 1/3 pasteurized soil or compost, 1/3 sand, vermiculite or perlite, and 1/3 coconut coir or peat moss.
Harvest your seeds. The seeds are contained within the edible fruits of this tree. Take care when handling and storing these seeds, as they are poisonous if ingested. Seeds must be washed, dried and sown within three weeks of being removed from fruit flesh. Seeds more than one month old are no longer viable.
Water your prepared seed tray or pot filled with soil, and ensure that good drainage is occurring. Place your seeds in your prepared pot or seed tray about a quarter inch to a half-inch under the soil surface. Cover them with soil and water with your spray bottle. Place your tray of seeds in a warm area that receives bright, indirect light. A greenhouse is the most ideal climate, but a planting tray inside a window will do as well. Once you begin to see seedlings sprout and they are able to be handled, transplant them to their own individual 3-inch pots, filled with the same potting medium as described in Step 1. Loosen the seedlings from the potting medium by digging down with the tines of your fork about an inch and a half, gently working the seedling up until it is out. Then, replant the seedling in its individual pot.
Keep the seedling's potting medium moist, but not wet, by spraying the soil with your spray bottle. Keep your new plant in an area with bright light (though not direct sunlight) and temperatures between 55 and 70 degrees Fahrenheit. Ensure that the soil stays moist, but not wet, until the next spring (after the danger of frost has passed), when you can transplant it to its new home.