Same thing here in southwest Florida. Not many green sapote trees around. Coincidentally, we have a green sapote we got over 2 years ago and also planted a mamey near it. And yup, the mamey is indeed growing faster in this turtle race of growth. The green sapote is still sittin around with the four leaves it started with. I haven't tasted one, and if you say they taste pretty much like mameys, maybe it's time to evict it. Thanks for your vids, Bill. They're fun to watch. :)
There are a few variable factors in the growth of my Green Sapote. The tree was raised in lava cinder soil and that stuff makes the worst potting soil in the world. I have had trouble with other plants grown in this medium. Since you are having a similar experience we can assume the tree is just slow as a turtle stuck in January molasses.. I am told by growers in California that the Green Sapote appears hardier than the Mamey. to cold weather.
not all fruit trees like wood ash. If soil has high Ph - it will do more harm than help. Biochar is better option when it comes to use of burnt wood as soil amendment.
If I had some I could throw it around the orchard. We do not have to heat our houses in Hawaii so the only ash i ever get is from BBQ. It isn't enough to bother with. I use it to dust for Coqui frogs instead. It all ends up on the earth eventually I guess.
I live on the Big Island of Hawaii. The weather here is tropical and most of the fruit we know from temperate climates like apples, cherries and plums do not grow well here if at all. We have a lot of common tropical fruits like Banana, papaya or pineapples but then there is a huge group of other tropical fruits that are less common. When you can't raise a peach you grow sapote instead.
It is true that the Asian markets on the mainland do have a lot of tropical fruit imports. More than conventional supermarkets. Having eaten fresh fruit from the trees here on the Island and also having eaten some of the imported stuff while living in CA personally I would stick to apples. Most of the stuff you find in Mainland markets has been picked hard green half way across the planet, irradiated and then shipped on barges. It can turn you off from eating tropical fruit for good. Mangoes and Papayas out of Mexico are usually really good though because they come over the border on trucks and are picked pretty ripe.
I've got a Fairchild Green Sapote growing in the flatlands of San Fernando valley that made it through its first winter with flying colours, but talk about SLOW, this puny tee is paralysed or hibernating or something. I don't have much hope for it going forward, but a mamey sapote would much more likely perish in our winters here, except not in our RECENT winters, which have been frost free, evidently adding support to the theory of global warming. Still I wouldn't even try a mammy sapote here. You do see large papayas and mangos in my neighbourhood, but I have a feeling that you'd never see a matey sapote.
I wouldn't count on recent weather as much of future indicator. Like the old gardener once told me, average weather is just a bunch of irregular weather with the bumps ironed out. If we are heading into a period of global warming then erratic weather will be part of the program. Three years of tropical conditions followed by a 50 year freeze will be likely. Green sapote trees are too hard to find here in Hawaii for me to have enough experience for good opinions. The one tree i bought a few years back went through a similar experience to yours, three years of comma followed by death. If others have a similar experience with the plant here it is no wonder they are hard to find. I have a couple seedlings on the nursery table right now but i don't have a lot of faith in them. I have all but given up on this tree. My efforts are focused on Mamey but it has issues too.
We brought this seed on to the Island along with 12 other unusual Annona from Mexico and South America. Unfortunately 99% of the dried seeds failed to germinate so the project was a waste. I ended up with a single plant of Annona spinosa. Other than the Custard apple, Rollinia, Atemoya, Soursop and Cherimoya that are already in my orchard I am finished with trying to grow exotic Annona. Of all the types I have tried only Atemoya, Cherimoya and Pawpaw really get me excited. The rest are just edible from my point of view.
I had the same luck with poshte and ilama seeds I brought from Central America. I wonder if they dont survive radiation at airport security checkpoints. Poshte is worth growing, It is like Rollinia has its unique flavor. I would grow Ilama if I could find seeds from a good quality fruit, Supposedly it is most appropriate annona for Californian climate. Most of Ilama fruit are not much better than mountain soursop. I found one Ilama fruit that had flavor and consistency of Chaffey cherimoya with strong strawberry sub-acid flavor. Lemony strawberry combo is rare flavor. Unfortunately none of the seeds germinated.
As Wilson Popenoe, in his wonderful book. "A Manuel of Tropical and Subtropical Fruits" said about a century ago, all the fruits in the Sapotacae family have a similar hard to describe flavor including the purple-fruited so-called star-apple, in Tahiti which I've never liked, Sapodilla in many places where it is also called Nispero, which I really like, the Canistel or egg fruit, which I tried in Sri Lanka and sort of liked, the Mamey Sapote, which I tried once in South America and also really, really liked. The Lucuma, from the mountains in the American tropics, which tasted only so so to me. Popenoe also briefly mentioned the Green Sapote, saying it also grew in the mountains of central America, that it was "smaller in all its parts" to the closely related Mamey Sapote and deemed superior, by most who'd tasted both, to its larger cousin in delicacy of flavor. I've never actually tasted the Green Sapote myself, but am growing a Fairchild variety of one that I bought at the very classy Champa Nursery near south San Gabriel for $75.00 for a three gallon -- they even sell BREADFRUIT in 3 gallons there!!!-- and am highly encouraged by green sapote you tube posts from folk in the Bay area, considerably colder in the winter than here in Southern California, that successfully grow it. It DOES SEEM to be a very slow grower here, too, but a pretty leafed plant, which I shade in 100 plus SFV valley August and September weather or those pretty, shiny leaves get torched like hell. THIS is also cherimoya growing territory and so I am hoping that the green sapote, from a similar original climate, will do well here, better, say, than in Hawaii, but, on the other hand, I have seen you tubes from south Florida where it looks like they produce incredibly delicious green spats from the growers' reactions, so my aforementioned pet theory seems shaky right now.
I eat and enjoy all of the fruit you have mentioned with out reservation. I'm hard to impress but difficult to offend. Most of the best fruits from the planet are good by me if served properly. When it comes to Mamey or green sapote grown under Hawaiian climate I find the Green Sapote to be tastier. The Mamey in Hawaii often have a very subtle bitter under tone that the green do not. Star Fruit is a completely different family of plants from the Sapotaceae. It is in the Oxalidaceae. I find it refreshing but not overly exciting.
@@GreenGardenGuy1 I meant not to say "star FRUIT," i.e. the carambola, but rather "star APPLE" i.e. the Caimito, a purple spaotaceous fruit of which I've never tasted one I liked. Maybe I was unlucky.
@@guyveloz4382 It's not my favorite fruit but I find it acceptable enough to have two trees on the farm. I am not sure how you source your fruit but in general fruit that is well grown in the right climate and picked at the right time is usually pretty good. Growing your own is often the best solution but we have a number of vendors at the local farmers markets that produce excellent tropical fruits. Relying on supermarket fruit as the example of quality is usually disappointing.
@@GreenGardenGuy1 I only ate it once in Tahiti when I was 22, the same trip to the Club Med that I discovered on the fair island of Moorea the finest BY FAR citrus fruit in the world IMHO, what the Tahitians called "pamplemousse" which is a misnomer, for this magnificent and beautiful bowling ball sized fruit was not a grapefruit at all, which pamplemousse means in French, but instead a Pummelo, pronounced PUM-me-lo, which pronunciation I learned from Malays, where this type of fruit originates and they seem to pronounce it, in Malay, PUM-lo, but let me distance the inferior PUMMELOS of Southeast Asia, which nevertheless have such high repute in the literature, distance these often dry, unattractive, undistinguished specimens from the, on the other hand, absolutely spectacular lime green fleshed, lime aide sweet, exquisite tasting Tahitian Pummelo that, amongst pummelo family, is the only one I know of with flesh amenable to spoon eating just like a grapefruit instead of cutting away annoyingly thick pith, which doesn't exist AT ALL on the Tahitian, to make segments with dryish vesicles one must eat by hand. Tell me, Sir, IS there some Pummelo remotely this good now growing in Hawaii, and if not, why not?
@@guyveloz4382 Since you have decided that the Tahitian pummelo is the finest on earth no other pummelo will compete. I never challenge a persons personal tastes. We grow lots of Pummelo here in Hawaii. The quality of the fruit would be up to you to determine. I like them and feel they are good quality.
Aloha Bill, Thanks for the video, is always good to watch your videos. I know from your video tours that you have some banana plants in particular the ones that are called Hawaiian Apple Bananas aka Dwarf Brazilian I would like to know if you have any tips to successfully grow them based on your knowledge and experience. I just ordered 10 tissue cultured small plants of that particular variety (Hawaiian Apple Banana aka Dwarf Brazilian) from Madeira Island that are going to be shipped next week here to Portugal mainland. Is my first time growing banana plants, they do well from what I can see around the area.
In Hawaii the Apple Banana is the most reliable banana we have and the easiest to grow. I should be a good choice for other regions where banana can be grown too. I do not find that Apple requires much attention here in HI. I often just stick it in the earth and walk away coming back only for the fruit and to thin suckers. All banana love abundant moisture with a deep rich well fertilized earth. People who live on lava instead of soil in Hawaii must pile cinder and compost to grow banana. If you have good earth then a frequent dose of organic fertilizer, a thick mulch with compost and plenty of rain will do the trip. Apple grows well with 60 to 120 inches of rain per year. Water, sun, fertilizer are about all it takes if the weather is mild.
Thank You Bill! I'm going to grow them for now in pots and transplant them to the ground when they reach 1/2 ft in height. My soil is nearly 100% sand with very good drainage, very deep too I've been told that the sand goes down to 82ft until it reaches some other hard layers. Because of that the natural fertility is very low, all the nutrients travel very fast through the sand, so I am going to mix lots of homegrown compost from my compost pile I know that stuff is good in nutrients and retains a lot of moisture, and on top I'm going to mulch it thickly like I do will all my fruit trees and shrubs. As for the rain here I get usually around 30 inches of rain per year so the nearest sprinkler will do the rest as well as me, I have a Mediterranean climate is very similar to California although I have more rain than most of California and more moist air because I'm 2/3 of a mile from the sea and wind blows mostly from there. Weather is very mild too not too hot in the Summer when temperatures on average are around 80-85ºF and during Winter temperatures rarely go below 40ºF (if they even do) and daytime average is around 58ºF, so in general I think they should be fine.
It all sounds good. The sand will be your greatest challenge. I successfully raised bananas in California's climate but the soil was a silt loam and help water well. One of the tricks I used was to circle my bananas with potted nursery stock and let the waste water trickle down through the pots to the banana roots. The potted plants required water every day or two in summer.
Good. Yes sand is a challenge when summer takes over, but I am used to it most of my gardening experience is with sand. In summer watering will be daily, and I think I'm going to plant them a bit lower than ground level in order to maintain higher moisture level without covering it with more soil only mulch, trunk and roots need to breathe. I'm going to try your trick with potted plants. Thanks Bill.
My step fathers family had a farm in central Wisconsin that was entirely sand. Before last ice age it used to be the bottom of glacial lake Wisconsin. They grew some pretty good crops on it so it is possible. I just got done pruning two 30 foot tall Rollinia trees back to 3 feet so I can regrow the canopy closer to the earth. I am tired!
@@PracticalPrimate Here the tree is hard to find. I suspect some one may be holding named cultivars in private collections but the only fruit I have seen of this type is seed grown and commercial growers are almost impossible to locate.
Mamey sapote may make more sense in Hawaii, but here in California my mamey dropped all its leaves a couple of months ago whereas my green has been sitting pretty all winter.
Magana? I am in SoCal 10a. My Pantin has been flowering since November and keeps pushing new leaves even when temp went down to mid 30s. It is a bit over 4 feet,
Well I should have clarified that my mamey sapote is an 8" tall seedling from a fruit that I bought at a Hispanic grocery store. It still has green on the stem and recently seems to be pushing buds so hopefully it will fare better next winter.
Yes, I have been told by other Californian's that the Green Sapote is a bit hardier than the Mamey. They are both tropical plants though so good luck with the project. I would be interested in hearing if you ever bring the tree to fruit in CA.
@@subtotechnoblade2692 CA doesn't appear to trust HI inspectors. they have their own standards the require spraying the crop with insecticides. I do not comply.
I find the flavor of Mamey unusual but I am not sensitive to any off flavors in the fruit. To me Mamey is pretty tasty and the green Sapote tastes just about the same. If you do not like one you are sure to dislike the other.
GreenGardenGuy1 I think I have a sensitivity to cyanide. Maybe because I eat fire cherries like there's no tomorrow. We get some tropical fruit here in Michigan due to refugee resettlement. I'm slowly trying sapotes as pawpaw's are too expensive commercially. Come see my farm next time you're in Muskegon.
Pawpaws should be a good crop for your garden. Pawpaw Mich is the northern end of the range. My guess is if you are getting off tastes in Mamey it is probably because of the distance the fruit has traveled and how green it was to get it shipped that far. I find that mainland samples of tropical fruits are often misleading due to it being under ripe at picking time. As a child and a teen I spent enough time around Muskegon. These days I'd have to buy an entire wardrobe in order to visit. I believe I be staying where the climate suits my clothes! Thank you for the offer. Aloha, Bill
Same thing here in southwest Florida. Not many green sapote trees around. Coincidentally, we have a green sapote we got over 2 years ago and also planted a mamey near it. And yup, the mamey is indeed growing faster in this turtle race of growth. The green sapote is still sittin around with the four leaves it started with. I haven't tasted one, and if you say they taste pretty much like mameys, maybe it's time to evict it. Thanks for your vids, Bill. They're fun to watch. :)
There are a few variable factors in the growth of my Green Sapote. The tree was raised in lava cinder soil and that stuff makes the worst potting soil in the world. I have had trouble with other plants grown in this medium. Since you are having a similar experience we can assume the tree is just slow as a turtle stuck in January molasses.. I am told by growers in California that the Green Sapote appears hardier than the Mamey. to cold weather.
Do you use wood ash to help your trees produce fruit
not all fruit trees like wood ash. If soil has high Ph - it will do more harm than help. Biochar is better option when it comes to use of burnt wood as soil amendment.
If I had some I could throw it around the orchard. We do not have to heat our houses in Hawaii so the only ash i ever get is from BBQ. It isn't enough to bother with. I use it to dust for Coqui frogs instead. It all ends up on the earth eventually I guess.
I have one that came from Pohamoahoa. No fruit yet but growing fast.
Same here, no fruit. Decent growth. the tree died to the ground for some reason years ago but then resurrected it's self.
where do you find these strange fruits.. i have never herd of a sapote.., the amount of fresh fruit you have is a dream..
I live on the Big Island of Hawaii. The weather here is tropical and most of the fruit we know from temperate climates like apples, cherries and plums do not grow well here if at all. We have a lot of common tropical fruits like Banana, papaya or pineapples but then there is a huge group of other tropical fruits that are less common. When you can't raise a peach you grow sapote instead.
On the main land try asian or hispanic markets different times of the year. February through June you can find a good variety.
It is true that the Asian markets on the mainland do have a lot of tropical fruit imports. More than conventional supermarkets. Having eaten fresh fruit from the trees here on the Island and also having eaten some of the imported stuff while living in CA personally I would stick to apples. Most of the stuff you find in Mainland markets has been picked hard green half way across the planet, irradiated and then shipped on barges. It can turn you off from eating tropical fruit for good. Mangoes and Papayas out of Mexico are usually really good though because they come over the border on trucks and are picked pretty ripe.
I've got a Fairchild Green Sapote growing in the flatlands of San Fernando valley that made it through its first winter with flying colours, but talk about SLOW, this puny tee is paralysed or hibernating or something. I don't have much hope for it going forward, but a mamey sapote would much more likely perish in our winters here, except not in our RECENT winters, which have been frost free, evidently adding support to the theory of global warming. Still I wouldn't even try a mammy sapote here. You do see large papayas and mangos in my neighbourhood, but I have a feeling that you'd never see a matey sapote.
I wouldn't count on recent weather as much of future indicator. Like the old gardener once told me, average weather is just a bunch of irregular weather with the bumps ironed out. If we are heading into a period of global warming then erratic weather will be part of the program. Three years of tropical conditions followed by a 50 year freeze will be likely.
Green sapote trees are too hard to find here in Hawaii for me to have enough experience for good opinions. The one tree i bought a few years back went through a similar experience to yours, three years of comma followed by death. If others have a similar experience with the plant here it is no wonder they are hard to find. I have a couple seedlings on the nursery table right now but i don't have a lot of faith in them. I have all but given up on this tree. My efforts are focused on Mamey but it has issues too.
Hey Bill Did you see any poshte (Annona scleroderma) fruit on the island?
We brought this seed on to the Island along with 12 other unusual Annona from Mexico and South America. Unfortunately 99% of the dried seeds failed to germinate so the project was a waste. I ended up with a single plant of Annona spinosa. Other than the Custard apple, Rollinia, Atemoya, Soursop and Cherimoya that are already in my orchard I am finished with trying to grow exotic Annona. Of all the types I have tried only Atemoya, Cherimoya and Pawpaw really get me excited. The rest are just edible from my point of view.
I had the same luck with poshte and ilama seeds I brought from Central America. I wonder if they dont survive radiation at airport security checkpoints. Poshte is worth growing, It is like Rollinia has its unique flavor. I would grow Ilama if I could find seeds from a good quality fruit, Supposedly it is most appropriate annona for Californian climate. Most of Ilama fruit are not much better than mountain soursop. I found one Ilama fruit that had flavor and consistency of Chaffey cherimoya with strong strawberry sub-acid flavor. Lemony strawberry combo is rare flavor. Unfortunately none of the seeds germinated.
As Wilson Popenoe, in his wonderful book. "A Manuel of Tropical and Subtropical Fruits" said about a century ago, all the fruits in the Sapotacae family have a similar hard to describe flavor including the purple-fruited so-called star-apple, in Tahiti which I've never liked, Sapodilla in many places where it is also called Nispero, which I really like, the Canistel or egg fruit, which I tried in Sri Lanka and sort of liked, the Mamey Sapote, which I tried once in South America and also really, really liked. The Lucuma, from the mountains in the American tropics, which tasted only so so to me. Popenoe also briefly mentioned the Green Sapote, saying it also grew in the mountains of central America, that it was "smaller in all its parts" to the closely related Mamey Sapote and deemed superior, by most who'd tasted both, to its larger cousin in delicacy of flavor. I've never actually tasted the Green Sapote myself, but am growing a Fairchild variety of one that I bought at the very classy Champa Nursery near south San Gabriel for $75.00 for a three gallon -- they even sell BREADFRUIT in 3 gallons there!!!-- and am highly encouraged by green sapote you tube posts from folk in the Bay area, considerably colder in the winter than here in Southern California, that successfully grow it. It DOES SEEM to be a very slow grower here, too, but a pretty leafed plant, which I shade in 100 plus SFV valley August and September weather or those pretty, shiny leaves get torched like hell. THIS is also cherimoya growing territory and so I am hoping that the green sapote, from a similar original climate, will do well here, better, say, than in Hawaii, but, on the other hand, I have seen you tubes from south Florida where it looks like they produce incredibly delicious green spats from the growers' reactions, so my aforementioned
pet theory seems shaky right now.
I eat and enjoy all of the fruit you have mentioned with out reservation. I'm hard to impress but difficult to offend. Most of the best fruits from the planet are good by me if served properly. When it comes to Mamey or green sapote grown under Hawaiian climate I find the Green Sapote to be tastier. The Mamey in Hawaii often have a very subtle bitter under tone that the green do not.
Star Fruit is a completely different family of plants from the Sapotaceae. It is in the Oxalidaceae. I find it refreshing but not overly exciting.
@@GreenGardenGuy1 I meant not to say "star FRUIT," i.e. the carambola, but rather "star APPLE" i.e. the Caimito, a purple spaotaceous fruit of which I've never tasted one I liked. Maybe I was unlucky.
@@guyveloz4382 It's not my favorite fruit but I find it acceptable enough to have two trees on the farm. I am not sure how you source your fruit but in general fruit that is well grown in the right climate and picked at the right time is usually pretty good. Growing your own is often the best solution but we have a number of vendors at the local farmers markets that produce excellent tropical fruits. Relying on supermarket fruit as the example of quality is usually disappointing.
@@GreenGardenGuy1 I only ate it once in Tahiti when I was 22, the same trip to the Club Med that I discovered on the fair island of Moorea the finest BY FAR citrus fruit in the world IMHO, what the Tahitians called "pamplemousse" which is a misnomer, for this magnificent and beautiful bowling ball sized fruit was not a grapefruit at all, which pamplemousse means in French, but instead a Pummelo, pronounced PUM-me-lo, which pronunciation I learned from Malays, where this type of fruit originates and they seem to pronounce it, in Malay, PUM-lo, but let me distance the inferior PUMMELOS of Southeast Asia, which nevertheless have such high repute in the literature, distance these often dry, unattractive, undistinguished specimens from the, on the other hand, absolutely spectacular lime green fleshed, lime aide sweet, exquisite tasting Tahitian Pummelo that, amongst pummelo family, is the only one I know of with flesh amenable to spoon eating just like a grapefruit instead of cutting away annoyingly thick pith, which doesn't exist AT ALL on the Tahitian, to make segments with dryish vesicles one must eat by hand. Tell me, Sir, IS there some Pummelo remotely this good now growing in Hawaii, and if not, why not?
@@guyveloz4382 Since you have decided that the Tahitian pummelo is the finest on earth no other pummelo will compete. I never challenge a persons personal tastes. We grow lots of Pummelo here in Hawaii. The quality of the fruit would be up to you to determine. I like them and feel they are good quality.
Thank you! Very interesting.
Thanks for watching.
Aloha Bill,
Thanks for the video, is always good to watch your videos. I know from your video tours that you have some banana plants in particular the ones that are called Hawaiian Apple Bananas aka Dwarf Brazilian I would like to know if you have any tips to successfully grow them based on your knowledge and experience. I just ordered 10 tissue cultured small plants of that particular variety (Hawaiian Apple Banana aka Dwarf Brazilian) from Madeira Island that are going to be shipped next week here to Portugal mainland. Is my first time growing banana plants, they do well from what I can see around the area.
In Hawaii the Apple Banana is the most reliable banana we have and the easiest to grow. I should be a good choice for other regions where banana can be grown too. I do not find that Apple requires much attention here in HI. I often just stick it in the earth and walk away coming back only for the fruit and to thin suckers. All banana love abundant moisture with a deep rich well fertilized earth. People who live on lava instead of soil in Hawaii must pile cinder and compost to grow banana. If you have good earth then a frequent dose of organic fertilizer, a thick mulch with compost and plenty of rain will do the trip. Apple grows well with 60 to 120 inches of rain per year. Water, sun, fertilizer are about all it takes if the weather is mild.
Thank You Bill!
I'm going to grow them for now in pots and transplant them to the ground when they reach 1/2 ft in height. My soil is nearly 100% sand with very good drainage, very deep too I've been told that the sand goes down to 82ft until it reaches some other hard layers. Because of that the natural fertility is very low, all the nutrients travel very fast through the sand, so I am going to mix lots of homegrown compost from my compost pile I know that stuff is good in nutrients and retains a lot of moisture, and on top I'm going to mulch it thickly like I do will all my fruit trees and shrubs. As for the rain here I get usually around 30 inches of rain per year so the nearest sprinkler will do the rest as well as me, I have a Mediterranean climate is very similar to California although I have more rain than most of California and more moist air because I'm 2/3 of a mile from the sea and wind blows mostly from there. Weather is very mild too not too hot in the Summer when temperatures on average are around 80-85ºF and during Winter temperatures rarely go below 40ºF (if they even do) and daytime average is around 58ºF, so in general I think they should be fine.
It all sounds good. The sand will be your greatest challenge. I successfully raised bananas in California's climate but the soil was a silt loam and help water well. One of the tricks I used was to circle my bananas with potted nursery stock and let the waste water trickle down through the pots to the banana roots. The potted plants required water every day or two in summer.
Good. Yes sand is a challenge when summer takes over, but I am used to it most of my gardening experience is with sand. In summer watering will be daily, and I think I'm going to plant them a bit lower than ground level in order to maintain higher moisture level without covering it with more soil only mulch, trunk and roots need to breathe. I'm going to try your trick with potted plants. Thanks Bill.
My step fathers family had a farm in central Wisconsin that was entirely sand. Before last ice age it used to be the bottom of glacial lake Wisconsin. They grew some pretty good crops on it so it is possible.
I just got done pruning two 30 foot tall Rollinia trees back to 3 feet so I can regrow the canopy closer to the earth. I am tired!
Great fruit :) those are much smaller than the green sapote grown here.
I'm not sure where "here"is. The Mamey is similar but much larger. All green Sapote fruit I have seen here is similar to the ones in the video.
GreenGardenGuy1 I’m in Australia. It must be the cultivars grown here (I think they are Grey and Schnyder). Size is around that of a softball.
GreenGardenGuy1 here is a video with typical fruit m.ua-cam.com/video/5h5YPwba2eQ/v-deo.html
@@PracticalPrimate Here the tree is hard to find. I suspect some one may be holding named cultivars in private collections but the only fruit I have seen of this type is seed grown and commercial growers are almost impossible to locate.
Mamey sapote may make more sense in Hawaii, but here in California my mamey dropped all its leaves a couple of months ago whereas my green has been sitting pretty all winter.
Magana? I am in SoCal 10a. My Pantin has been flowering since November and keeps pushing new leaves even when temp went down to mid 30s. It is a bit over 4 feet,
Where did you get your green?
Well I should have clarified that my mamey sapote is an 8" tall seedling from a fruit that I bought at a Hispanic grocery store. It still has green on the stem and recently seems to be pushing buds so hopefully it will fare better next winter.
My green sapote is a grafted Whitman from toptropicals. They shipped a very nice little plant with a nice root ball.
Yes, I have been told by other Californian's that the Green Sapote is a bit hardier than the Mamey. They are both tropical plants though so good luck with the project. I would be interested in hearing if you ever bring the tree to fruit in CA.
It’s better than mamy ?
Not much different. Perhaps slightly less bitter.
I love to keep one green sapote plant in my garden.Can you give me one
I have some green sapote trees in the nursery. They are $20 each if you pick them up.
@@GreenGardenGuy1 do you ship anywhere?
@@subtotechnoblade2692 I can ship seeds to most states. Plants are limited to 46 states. CA, AZ, TX & LA are prohibited
@@GreenGardenGuy1 aw man im in ca so...
@@subtotechnoblade2692 CA doesn't appear to trust HI inspectors. they have their own standards the require spraying the crop with insecticides. I do not comply.
Does it have that nasty Amygdalin taste like Mamey?
I find the flavor of Mamey unusual but I am not sensitive to any off flavors in the fruit. To me Mamey is pretty tasty and the green Sapote tastes just about the same. If you do not like one you are sure to dislike the other.
GreenGardenGuy1 I think I have a sensitivity to cyanide. Maybe because I eat fire cherries like there's no tomorrow. We get some tropical fruit here in Michigan due to refugee resettlement. I'm slowly trying sapotes as pawpaw's are too expensive commercially. Come see my farm next time you're in Muskegon.
Pawpaws should be a good crop for your garden. Pawpaw Mich is the northern end of the range. My guess is if you are getting off tastes in Mamey it is probably because of the distance the fruit has traveled and how green it was to get it shipped that far. I find that mainland samples of tropical fruits are often misleading due to it being under ripe at picking time.
As a child and a teen I spent enough time around Muskegon. These days I'd have to buy an entire wardrobe in order to visit. I believe I be staying where the climate suits my clothes! Thank you for the offer. Aloha, Bill