The White Sapote 



BY F. W. POPENOE, PASADENA, CALIFORNIA 



Among the fruits brought to California by the Franciscan fathers when they 

 established their missions along this coast more than one hundred years ago were 

 some, like the olive and the grape, whose cultivation is today an important factor 

 in our horticulture. But there is one at least, which although introduced early in 

 the nineteenth century, is at present cultivated only a little more extensively than 

 it was at that remote day. This is the White Sapote, or Zapote Blanco of the Mexi- 

 cans, botanically known as Casimiroa edulis. In the city of Santa Barbara there 

 is still to be seen (Fig. 31) an aged tree which has survived all vicissitudes from 

 the early mission planting, being without doubt over one hundred years old. This 

 tree is one of the most interesting horticultural landmarks of California, as it has 

 the honor of having been the first tropical fruit tree planted in this state. Several 

 other trees much more recently planted are now in bearing and have helped to 

 demonstrate that this fruit is well adapted to our climate, and with the increasing 

 interest now being taken in the subtropical fruits it seems likely that this one 

 will soon receive the attention which it deserves. 



The White Sapote is a member of the order Rutaceae, and is found growing both 

 wild and cultivated in the states of Sinaloa and Durango, and other parts of north- 

 ern and central Mexico. The tree is handsome, having large, palmate leaves, 

 glossy green on the upper surface, and with age forms a dense, dome-shaped 

 head of foliage. As an ornamental alone it is of value, and possesses good possibili- 

 ties as a street and avenue tree. The fruits greatly resemble in appearance an 

 apple or a quince, and the better varieties are as large as a good-sized apple. 

 When fully ripe the pulp becomes quite soft, and has been described as of a de- 

 licious, melting, peach-like flavor. The normal season of ripening is October and 

 November, but as soon as the fruit is fully developed it may be picked and ripened 

 in the house, and is then quite as good as though ripened on the tree. 



It should be remembered that the results obtained from this tree in Southern 

 California, both in growth and fruiting, have been produced under the most ad- 

 verse conditions in practically all cases, and much more can be expected when it is 

 put under proper cultivation. 



Of the local trees there are a number which produce small and inferior fruits, 

 worthless or of little value. This is the case with the old tree in Santa Barbara, 

 referred to above, but there are a few which have produced fruits equaling many 

 of the best grown in Mexico, and although it would probably be possible to obtain 

 better varieties by going to Mexico for them, those described are well worth 

 propagating. 



Propagation and Culture 

 Probably the principal reason for this fruit never having been brought into 

 general cultivation in California lies in the fact that its propagation has been but 

 imperfectly understood, and as it does not come true from seed it has been impos- 



