1345 



Aekradelpha mammosa ( Sapotaceae ) , 46236. Mamcy 

 sapote. From Panama, Republic of Panama. Presented by Mr. 

 Ramon Arias -Feraud. "The most important member of the 

 genus is without doubt the mamey sapote, a common fruit 

 in Cuba, and not infrequently seen on the Central A- 

 merican mainland. It is said to prefer a deep, rich 

 soil and a rainfall of about 70 inches per annum. The 

 fruit is commonly elliptical, and about 6 inches in 

 length. Within the thick woody skin, somewhat rough 

 and rusty brown on the surface, is the soft melting 

 flesh, of a beautiful reddish salmon color, and of a- 

 bout the same consistency as a ripe canteloupe. The 

 large elliptical seed can be lifted out of the fruit 

 as easily as that of an avocado; it is hard, brown, 

 and shiny, except on the ventral surface which is whit- 

 ish and somewhat rough. To one unaccustomed to trop- 

 ical fruits, the flavor of the mamey sapote is at first 

 somewhat cloying because of is utter lack of acidity; 

 when made into a sherbet, however, as is done in Ha- 

 vana, it is delicious and sure to be relished at first 

 trial. Although natives of tropical countries common- 

 ly eat the fruit while fresh, it is also made into mar- 

 malade, or used as a 'filler' in making guava cheese. 

 The Cubans prepare from it a thick jam, known as 'crema 

 de mamey Colorado,' which is delicious. The fruits 

 are picked when mature and laid away in a cool place 

 to ripen, which takes about a week. If shipped as soon 

 as picked from the tree they can be sent to northern 

 markets without difficulty, and are occasionally ex- 

 ported from Cuba and Mexico to the United States. 

 The season of ripening is during the summer; in Costa 

 Rica the tree is said to lose its foliage in the dry 

 season, flowering at the same time. The seed contains 

 a large oily kernel which has a strong smell and a 

 bitter taste. According to Pittier, it is used in Cos- 

 ta Rica, after being finely ground, to prepare an ex- 

 quisite confection; the same authority states that it 

 Is sometimes used by the Indians, after being boiled, 

 roasted and ground, to mix with cacao, imparting a bit- 

 ter taste to the beverage. The foliage of the mamey 

 sapote resembles that of the loquat (Eriobotrya japonica) , 

 except in its lighter color and entire margins. Prop- 

 agation is by seed, young trees coming into bearing at 

 the age of 5 to 7 years. Before planting it is well 

 to remove the hard outer husk from the seed; it is then 

 easily germinated by planting in light sandy loam, 

 barely covering it with soil." (Bailey, Standard Cy- 

 clopedia of Horticulture, vol. 4, p. 1919.) 



