The olosappo, a rare edible fruit that is native to southern Mexico, ripens to a yellow to orange-yellow tint. The meat is inconsistent and fibrous, similar to an egg yolk. When fully ripe, it tastes mild, sweet, and somewhat like canistel. Olosapo has a strong perfume and a peculiar, sweet flavour that has been compared to a blend of sweet potato, custard, egg nog, and burnt sugar. In one season, a single tree can yield hundreds of fruits. Olosapo is a fantastic source of fibre, which can aid in cleansing the body and promoting healthy digestion. The fruits also include an antioxidant that can help promote skin collagen formation, reduce inflammation, and help the immune system. Sliced and used to green salads or blended with fruit, the flesh is versatile.
bowls or applied as a garnish to baked products. Olosapo can also be cooked into jams and jellies, pureed into sauces, blended into smoothies, or combined with other ingredients to make shakes, pudding, and ice cream. Olosapo fruits should be eaten whole as soon as they are ripe for the maximum flavour and quality. The fruits can be kept in the refrigerator for one to three days as well. Locals, particularly in Mexico, collect the fruit from the wild, and the plant is occasionally grown for its fruit. The immature fruits have a strong astringency. The fruit has a pleasant, butterscotch-like flavour when it is perfectly ripe. However, if it is unripe, it is astringent and unpalatable. Fruits are consumed. Their tasty, but highly fibrous, juicy, golden pulp. The pulp is semi-dry and inconsistent, much like egg yolk, but the flesh is tender and delicious. Fruits that have fallen to the ground after becoming overripe are perfectly edible.
Common Name: Zapote Amarillo, Baboon Cap, Monkey Cap.
Botanical Name: Couepia Polyandry
Bloom Time/Fruiting: 4-5 Years
Maintenance Required: Moderate.
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