We are Pavan's family that own about 30 acres of Mamey Grove
Family Own Mamey Grove
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Mamey is super food
Scientific name: Pouteria sapota (Jacq.) H.E. Moore & Stearn
Other common names: sapote, mamey colorado
Synonyms: Calocarpum sapota (Jacq.) Merr., Calocarpum mammosum (L.) Pierre
Family: Sapotaceae
Relatives in same family: sapodilla, satin leaf, caimito, canistel, abiu, green sapote.
Origin: Mexico and the Central American lowlands
Distribution: Mamey sapotes (Plate 1) have been grown or cultivated in Central America, Mexico, northern South America, and the West Indies for centuries. The first recorded introduction into southern Florida was during the mid-1880s.
Importance: The mamey sapote is an important fruit in Miami-Dade, Florida (US), Mexico, Central America, and in the West Indies—including the Dominican Republic, Puerto Rico, and Cuba. In the state of Florida, Cuban Americans and Central Americans have helped to establish a small but viable industry. Except for the Americas, this very attractive and excellent fruit is not well-known, probably because its short-lived seeds may have discouraged intercontinental transport in colonial times. Recently, there is increasing interest in this fruit in other countries (e.g., Australia, China, Israel, Philippines, Vietnam, Spain, Venezuela).
DESCRIPTION
TREE
The mamey sapote grows into an open tree with a thick central trunk and a few large limbs. Mamey sapote trees are large, erect to spreading trees that may grow to a height of about 40 feet (12.2 m) in Florida and may exceed 60 feet (18.3 m) in more tropical regions.
LEAVES
The leaves are large, up to 12 inches (30.5 cm) long and 4 inches (10.2 cm) wide, simple, and obovate to oblanceolate in shape. The underside is lighter green or brownish and pubescent (hairy) when young but becomes glabrous (smooth) when mature. The leaves are clustered at the ends of the small branches. Depending on the cultivar (variety) and recent weather conditions, trees will drop most of the leaves in late winter or spring, but develop new leaves rapidly.
FLOWERS
The small, perfect, whitish, almost sessile flowers are produced abundantly along small branches (1/2 to 2 inches; 1.3 to 5.1 cm), and tend to cluster towards the ends of the stems.
FRUIT
The fruit is a berry, ovoid to ellipsoid in shape, with a persistent calyx at the base. Most vary from 3 to 8 inches (7.6 to 20.3 cm) in length. The skin is thick and woody with a russet brown, somewhat scurfy surface. The pulp of mature fruits is salmon pink, orange, red, dark red or reddish-brown in color, soft and smooth to finely granular in texture, usually low in fiber. The pulp has a sweet, almond-like, unique flavor. Normally, the fruit contains a single, large, elliptical seed but it may have up to four. The seed has a shiny, hard, dark brown surface with a light brown scar (hilum) on the ventral side. Seeds may crack and sprout in overmature fruits. Fruit weight ranges from 0.75 to 6.0 lb (0.3-2.7 kg).
SEASON
In Florida, the bloom season may be in summer, fall, and winter depending on the cultivar (variety). Because of this, each cultivar has its own main maturity season (Table 1). For example, 'Pantin' matures most of its crop in July and August with some fruit maturing before or after these months. 'Magana', on the other hand, matures its fruit in March and April with some fruit maturing before or after these months. Other cultivars will mature fruit in the winter, thus allowing for year-round harvest. Trees may have flowers, immature fruit, and mature fruit all at the same time. It takes from 13 to 24 months from flowering to fruit maturity.
PRODUCTION
Seedling trees begin to bear fruit after 7 years or longer. Grafted trees begin to bear in 3 to 5 years. Mamey sapotes are very prolific. Mature trees may bear 200 to 500 fruit per year. Twice this amount may be obtained from large trees.
VARIETIES
The sapote has been widely propagated by seeds in the countries of its origin. There is great variation in seedling tree fruit shape, size, and pulp quality and color. Some seedling trees produce high quality fruit, and from these, superior types have been selected which are vegetatively propagated as named cultivars (Table 1).
In Florida, 'Pantin' accounts for the largest acreage, while 'Magana' is the next in importance. These two cultivars make up 95-98% of the acreage. Table 1 shows the characteristics of cultivars found in Florida. Different cultivars produce at different times of the year and planting of three to four cultivars may suffice to have mature fruit year-round (e.g., 'Tazumal', 'Pace', 'Magana', and 'Pantin').
10 Surprising Health benefits of Mamey Fruit
Nutrition The mamey is not only delicious, but also very nourishing. In 1903, botanist and agronomist Orator Fuller Cook and plant explorer and geneticist Guy N. Collins recorded in a botanical publication: “It was this fruit that kept [conquistador Hernando] Cortez and his army alive on their famous march from Mexico to Honduras.” Mamey sapote is high in vitamins A and C and potassium and an excellent source of fiber. One cup of mamey sapote contains 135 calories.
- Mamey sapote relatively carries more calories than many other tropical fruits like banana, jackfruit, and its close family member sapodilla 100 g of fresh fruit holds 124 calories.
- Mamey sapote composes soft, easily digestible pulp made up of simple sugars like fructose and sucrose. It is one of the foods that can instantly replenish energy and revitalizes the body.
It is also one of the recommended supplement-food included in the treatment plan for under-nourished children and low body weight (BMI) people to regain weight and strength. - Mamey fruit is an excellent source of dietary fiber (5.4 g/100g), which makes it a good bulk laxative. Unlike in most leafy vegetables, mamey fruit fiber composes soluble fibers which help in smoother bowel movements and work to protect colon mucosa from bacteria and cancer-causing toxins.
- Its pulp carries several polyphenolic antioxidant compounds like tannin. Tannins are a composite family of naturally occurring polyphenols.
Research studies suggest that tannins possess astringent properties, and shown to have potential anti-inflammatory, antiviral, antibacterial, and anti-parasitic effects. Hence, these compounds may found useful applications in traditional medicines as antidiarrheal, hemostatic (stops bleeding) and as a remedy for hemorrhoids. - Moreover, the anti-inflammatory actions of tannins found helpful in the treatment of reflux esophagitis (GER), erosive gastritis, enteritis, and irritating bowel disorders. Some other fruits that also rich in tannins include pomegranate, persimmon, and grapes.
- Mamey sapote holds some of the well-known antioxidant vitamins like vitamin-C at higher proportions than its cousin sapodilla. Fresh mamey has 24 mg or 38% of recommended daily intake per 100 g of fruit. Consumption of foods rich in vitamin-C helps the human body attain immunity against viral infectious agents and help scavenge harmful oxygen free radicals.
- Additionally, it contains several other health promoting flavonoid poly-phenolic antioxidants such as lycopene, lutein, zeaxanthin, and β-carotenes in good concentrations. Together, these compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.
- Mamey (Red sapote) is better source of vitamin-B6 (pyridoxine) and niacin (B-3) than sapodilla. It provides about 55% and 9% against just 3% and 1% of daily-recommended allowance of sapodilla per 100 g. Pyridoxine is an essential B-complex vitamin that has a beneficial role in the treatment of neuritis, and anemia.
- Further, vitamin B-6 helps decrease homocysteine levels within the human body. Homocysteine is one of the triggering factors in coronary artery disease (CHD) and stroke episodes.
- Fresh ripe red sapote has higher levels of potassium than sapodilla (454 mg vs. 193 mg). Further its mineral and other B-complex group of vitamins composition is also superior to sapodilla. It holds more copper, iron and vitamins like folate, riboflavin and pantothenic acid than sapodilla. These compounds are essential for optimal health as they involve in various metabolic processes in the body as cofactors for the enzymes.
Exploring mamey
Normally, my students in the baking and pastry arts degree program are adventurous when it comes to exploring new foods and coming up with new ideas for desserts. What makes these tropical fruits interesting from a pastry chef’s perspective is the challenge of enhancing their delicate flavors without overwhelming them. Here are a few things my students and I have learned in working with the mamey: Puréeing: The mamey can be puréed more easily for immediate consumption when it is done so with some water. It doesn’t lose much flavor and the color lightens just a little. Adding sweeteners: Mamey is a sweet fruit, sensitive to additional sugar; sweeteners of any sort should be added with care and precision. Baking: When baked, the intensity of the mamey’s flavor diminishes, so the quantities of sweeteners and spices should be adjusted. Using it fresh: When used fresh in a mousse, ice cream or foam, the flavor holds up and comes through; adding a little acid rounds out the flavor. Combining with chocolate: A ganache made with milk chocolate works very well; the flavor is subtle but definite. Sautéing: Sautéing mamey works fantastically; it intensifies the flavor. The caramelized exterior of the sautéed fruit gives the presentation special character. Including in a fruit sauce: As a coulis, mamey produces a sauce with a color so bright that it enhances any dessert. Its texture makes it easy to plate. Making a sorbet: Finally, a sorbet made with puréed mamey (watered down a bit as described earlier) and a very small jet of lemon juice taken to 28 brix is amazing. The mouthfeel reminds me of persimmons, with a fresh flavor, a mild carroty aftertaste and a great color.