Native & adapted

Sapodilla

Manilkara zapota

Also known as Chico sapote · Chikoo · Naseberry · Níspero · Sa pô chê

A slow, tidy evergreen with brown-skinned fruit that tastes like a pear soaked in brown sugar. Its tolerance of alkaline and salty soil makes it a good fit for Phoenix.

EdibleFruitingEvergreenHeat tolerant

Landscape layersLower canopy

Mature size15–25 ft tall and 15–20 ft wide in Phoenix

Climate fitUrban core · USDA 9b–10a · Valley suburbs · USDA 9a–9b

Plant spacing15–20 ft from other trees

FrostYoung trees damaged near 30°F; established trees survive brief dips to about 26°F.

Special categoriesEDIBLE

Hardiness guidanceUSDA 10–11; young trees damaged near 30°F, mature trees take brief dips to about 26°F

Winter chillNone

Typical harvestFruit ripens over a long season, mostly late spring into summer. Pick when the brown skin no longer shows green when scratched, then let it soften.

Before you plant

These conditions determine whether it will thrive.

Soil chemistry

Tolerates alkaline, sandy and somewhat salty soil if it drains.

Required microclimatePlacement is part of the growing system.

Sheltered, sunny spot with frost cover while young.

Right plant, right place

Will Sapodilla grow at your Arizona property?

Slow growing, so it stays a manageable size for years. Grafted trees fruit in 1 to 2 years.

Best regional fit: Urban core · USDA 9b–10a, Valley suburbs · USDA 9a–9b.

Light

Sun exposure

Afternoon shade for the first summers, then full or filtered sun.

Water

Irrigation

Moderate. Deep water once or twice a week in summer; drought tolerant once established.

Fruit set

Pollination

Most varieties are self-fertile.

Harvest

How to use it

Fresh, in shakes and in custards.

Planting & stewardship

How to help Sapodilla thrive

1
Protect young trees from afternoon sun and frost.
2
Feed lightly every 2 to 3 months in the warm season.
3
Prune lightly to shape after harvest.
4
Ripen picked fruit on the counter until it gives like a ripe pear.

Read the horticultural reference ↗