Sapote

Some but not all sapotes come from the family Sapotaceae:

• Sapodilla, also called naseberry (Manilkara zapota) is native to Mexico, Guatemala, Nicaragua, Belize, and possibly El Salvador. The Sapotaceae were named after a synonym of this species.
• Yellow sapote (Pouteria campechiana) is native to Mexico and Central America.
• Mamey sapote (Pouteria sapota) is from southern Mexico to northern South America.
• Green sapote (Pouteria viridis) is native to lowland southern Mexico.

Sapotes from the family Ebenaceae include:

• Black sapote (Diospyros nigra), from eastern Mexico south to Colombia, is probably the original Aztec tzapotl.
• Chapote (Diospyros texana) is native to the lower Rio Grande valley region in Texas and Mexico

• White sapote (Casimiroa edulis: Rutaceae) is native to northern and central Mexico, Costa Rica, El Salvador and Guatemala.[2]
• South American sapote (Quararibea cordata: Malvaceae) is native to the Amazon rainforests of Brazil, Colombia, Ecuador, and Peru.
• Sun sapote (Licania platypus: Chrysobalanaceae) is native to southern Mexico south to Colombia.
• Mamey Sapote (Pouteria sapota): Also known simply as mamey, this sapote has sweet, creamy, orange or salmon-colored flesh. It is often used in smoothies, desserts, and ice creams. Native to Central America and the northern parts of South America.
• Sapodilla (Manilkara zapota): Sapodilla has brown, grainy flesh with a sweet and grainy texture that tastes like a pear or brown sugar. It is native to Central America and is commonly eaten fresh.
• Canistel (Pouteria campechiana): Also called eggfruit due to its bright yellow flesh, which has a texture similar to a hard-boiled egg yolk. It has a sweet flavor and is often used in desserts and shakes. Native to Central America.
• Green Sapote (Pouteria viridis): his sapote has green flesh and a taste reminiscent of a blend of banana and pear. It is native to Central and South America and is often eaten fresh.
• Abiu (Pouteria caimito): Abiu has translucent, jelly-like flesh with a sweet, mild flavor. It is native to the Amazon rainforest and is typically consumed fresh.
• Chico Sapote (Manilkara zapota): Chico sapote has brown flesh with a sweet and malty flavor. It is native to Mexico and is commonly eaten fresh or used in desserts.[3]