Sapote

sapote (səpō`tā), name for several Central American trees and their fruits. Sapotes, sweet and pulpy, are commonly seen in tropical markets and are usually eaten fresh, although some are also used in preserves, e.g., the green sapote (Ponteria viride or Calocarpum viride) and P. sapota or C. sapota, also called marmalade-plum. These and the yellow sapote (P. salicifolia or Lucuma salicifolia) are of the sapodilla family. The white sapote (Casimiroa edulis), of the rue family, has been introduced throughout the Caribbean area and is sometimes grown in S California. The various sapotes are classified in the division Magnoliophyta, class Magnoliopsida. Ponteria (including Calocarpum and Lucuma) is classified in the order Ebenales, family Sapotaceae, Casimiroa in the order Sapindales, family Rutaceae.

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Sapote 

a common name for several plant species of the family Sapotaceae which are cultivated in the tropics for their edible fruits. The tree most commonly called sapote is Calocarpum sapota, an evergreen native to southern Mexico and measuring about 20 m tall. The flowers are white; the fruits are ovate and brown and reach a length of 20 cm. The flesh of the fruits is red and sweet. The oil from the seeds is used in medicine, and the wood is used in cabinetmaking. The sapodilla is sometimes called sapote.