1453 
Achradelpha mammosa (Sapotaceae) , 47516. Sapote. 
From Laguna, P. I. Seeds presented by the Bureau of 
Agriculture , Manila . "One of the most Important fruits 
of the Central American lowlands, well known to the 
Indians from time immemorial. It is wild in many 
regions, notably southern Mexico and Guatemala. It 
occurs most abundantly between sea level and 2,000 
feet; at 3,000 feet it is still common, while at 4,000 
it becomes scarce. It is generally believed that it 
will not succeed at 5,000 feet, but occasionally trees 
are seen at this elevation. In the highlands they are 
slow of growth and the fruit requires a long time to 
reach maturity. In the lowlands the sapote (Spanish 
orthography 'zapote') is a large forest tree, often 60 
feet in height, with a thick trunk and stout branches. 
The Indians , when clearing land for coffee plantations, 
u ually leave the sapote trees they encounter, for the 
sake of their valuable fruits. The foliage is abundant , 
and light green in color; the leaves are clustered 
toward the ends of the branchlets, and are obovate or 
oblanceolate In outline , broadest toward the apex, and 
four to ten inches long. The flowers are very small, 
produced in great numbers upon the stout branchlets .. 
The fruit is elliptical in form, commonly three to six 
Inches in length but sometimes larger. The skin is 
thick and woody, with a russet surface, and somewhat 
scurfy. The flesh is salmon-red, finely granular in 
texture, sweet, and of almost cloying flavor, in 
poor specimens strongly suggesting a squash or pumpkin. 
The single seed is large, shining brown except on 
the rough, whitish, ventral surface, and is easily 
removed from the fruit. The Indians commonly eat the 
sapote out of hand. It is occasionally made into a rich 
preserve , however , and can be used in a few other ways. 
It Is slightly inferior in quality to its near relative 
the injerto or green sapote {Aehradelpha viridis) of 
Guatemala. The seed of the sapote is an article of 
commerce in Central America. The large kernel is re- 
moved, roasted, and used to mix with cacao in the prepa- 
ration of chocolate. According to some of the Indians, 
it imparts flavor to the chocolate; others say it is 
done to Increase the bulk of the latter. In view of 
the high price of chocolate it seems more likely that 
sapote seeds are used as an adulterant, rather than 
for their flavor. In southern Mexico and Central America 
this fruit is known as 'zapote' (from the Aztec 
'tzapotl'); in Guatemala the Indians knew it under the 
Maya names 'saltul, 1 'saltulul,' and 'tulul;' in Cuba 
