1345 
Aehradelpha mammosa (Sapotaceae) , 46236. Mamey 
sapote. Prom Panama, Re'publlc o'f 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- 
merlcan 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 Pittler , 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 (Eriobotryg, japoniea) , 
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.) 
