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	sapote, white sangría sangrita sansho sapote, white Saratoga chips Sauternes Sauvignon Blanc Definition: [sah-POH-tay] A tropical fruit native to Mexico and Central America, though it's also grown in California and Florida. The sapote is plum-shaped and about the size of a small orange. The thin skin ranges in color from chartreuse to yellow. The ivory colored flesh has a creamy, custardlike texture and a sweet flavor that is reminiscent of a peach-avocado-vanilla blend. The flesh contains from 3 to 5 medium-size seeds, which should be removed. White sapotes are available in the fall in some specialty produce markets. Ripen at room temperature as you would an avocado. Store ripe fruit in the refrigerator for up to 3 days. Also called zapote blanco. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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