Casimiroa Botanical Name: Casimiroa edulis (Rutaceae)

General Description/History: - Related to citrus - 70-100mm in diameter - Spherical to oblate in shape - Flesh is yellow or white, melting sweet and pleasant - Skin yellow to light green, thin and fragile - 1-5 seeds The Casimiroa is an evergreen, vigorous and open-natured tree that grows to a height of between 15-20m. Leaves are pale green in colour. Branches may be brittle when the trees are young, but strengthen with age and are therefore capable of supporting large crops. When young, trees have bright green bark that changes to grey as they mature. Trees flower in the spring and carry oblong to round, green skinned fruit, which vary in weight from 120-500g. Select well-formed, pale green/yellow fruit that give to gentle pressure. The pulp of the fruit varies in colour from a creamy white to a yellow orange. As the fruit ripens, the pulp softens and develops a sweet, melting flavour. Unfortunately, some varieties are bitter near the paper-thin skin. To avoid this on thin-skinned varieties, the fruit may be peeled, or soft fruit may be halved and scooped out, avoiding the pulp near the skin. Apart from being eaten fresh, the fruit can be frozen and kept for an extended period. In prepared dishes, Casimiroa is frequently combined with milk to produce ice creams, milk shakes or pies. With added lemon/lime juice, the fruit makes a good jelly, and also sherbets. A subtropical climate is preferred, 1000-2000m above sea level and frost free. Trees are suited to high temperatures though they are also cold hardy. If adequate moisture is not maintained, fruit size is seriously affected. Trees tolerate a wide range of soil types and conditions, growing in slightly acid, sandy and clay loam soils. They will not tolerate waterlogging, but have some salt tolerance. Seedling trees produce fruit of variable quality, so grafting is recommended. Propagation is also achieved through cuttings and air layering. Grafting is usually done in early spring/autumn with fruit production within 2 years of grafting. Casimiroa trees develop long, willowy branches that are highly susceptible to wind breakage, so pruning is needed to train young trees. The Casimiroa is a high quality, sweet tasting, fine textured fruit related to citrus. It is native to Mexico and Central America and derived its genus name from the Spanish botanist, Casimiroa Gomaz de Ortega. Its other popular name, white Sapote, comes from the Spanish name Zapote Blanco. The fruit was well known to the Aztecs, and the leaves, bark and seeds contain the glucoside, “casimirosine”, which lowers blood pressure. In large doses, glucoside acts as a sedative, and alleviates rheumatic pains.

Alternative Names: White Sapote

Availability:  Month  Jan   Feb   Mar   Apr   May   Jun   Jul   Aug   Sep   Oct   Nov   Dec   Availability                                                                         Available in January, February, September, October, November and December

Growing Areas: QLD - Tropical North NSW - North Coast

Nutritional Value: A moderate source of vitamin C. 271kJ/100g.

Storage/Handling: 0°C and 90-100% relative humidity. Ripe fruit is quite perishable with a shelf-life of no longer than 5 days. It is best to use the fruit as soon as possible. Casimiroa may be frozen whole, as pieces or as a pulp. Little information exists on the ripening behaviour and cool storage requirements. It appears that mature fruit of many varieties may be cool stored for periods of 2-3 weeks without deterioration. Research is continuing. Consumer Storage: Ripen at room temperature and store in the refrigerator crisper for a short time.