344 MANUAL OF TROPICAL AND SUBTROPICAL FRUITS 



and yash-tul (Kekchi, green sapote), is much prized by the 

 Indians of the Verapaz. The flavor is similar to that of the 

 sapote, but more delicate, and the flesh is finer and smoother 

 in texture. The largest fruits are nearly 5 inches long, tur- 

 binate to elliptic in outline, and brownish green to pale 

 yellowish green in color; the skin thin, almost membranous, 

 and easily broken. The flesh is pale red-brown in color, 

 melting, sweet, and somewhat juicy. The seeds are commonly 

 one or two, elliptic in form, and about 2 inches long. Usually 

 the fruit is eaten fresh, but in some parts of Guatemala a pre- 

 serve is prepared from it, similar to that made from the sapote. 



The tree is productive, but has the disadvantage of not coming 

 into bearing earlier than eight or ten years from seed. It is 

 not systematically cultivated, but is met with in dooryards 

 and around cultivated fields. The fruits are in great demand 

 in the markets of Guatemalan towns. They ripen from October 

 or November (depending on elevation) to February. When 

 picked from the tree they are hard and can be carried long 

 distances without injury, but after they have softened and are 

 ready for eating they must be handled carefully, since the skin 

 is thin and easily broken. 



This species has been planted recently in California and 

 Florida. It is more likely to succeed in the latter state than 

 the sapote, since it is somewhat more frost-resistant. It is 

 doubtful, however, whether it will survive temperatures below 

 27 or 28 above zero. Seed-propagation is the only method 

 which has been employed up to the present time. 



THE STAR-APPLE (Fig. 45) 

 (Chrysophyllum Cainito, L.) 



In Cuba, Jamaica, and several other tropical American 

 countries, the star-apple is a common dooryard tree and its 

 fruit is held in much the same estimation as the sapote, the 



