'Campbell' is a White Sapote originally planted by Dr. Carl Campbell as a seedling in 1975.  It has recently gotten new attention, and is being propagated on a small scale, due to reports of exceptional flavor.   While most Florida-grown White Sapote is inferior to that grown in California, 'Campbell' might be worthy of comparison, and is said to have a rich flan/caramel flavor.

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Latin name - Casimiroa edulis

White Sapote is one of our favorite lesser-known fruits, and lately it’s been surging in popularity!  Still relatively unheard of, White Sapote is native to central Mexico and was introduced to California in the early 1800s.  It’s a distant relative of citrus fruits, but tastes nothing like them– the flavor to us is comparable to vanilla pudding, with hints of pear and banana, and occasionally a slight caramel flavor.  Ripe White Sapote fruits are a true delicacy, ripening through summertime in Florida.

White Sapote trees are cold hardy, down to 26º F.  They are slow growing at first, but can eventually reach a mature size of 20 feet, although for management and fruit production we recommend pruning them annually to keep the size at around 10-12 feet.  For those looking to add a rare delicacy to their food forest, you won’t regret planting a White Sapote tree!

Size: 15’ - 40’ tall, benefits from regular pruning

Sun Requirements: Full Sun (6-8+ hours)

Cold Hardy: Zones 9-11

Harvest Season: Late summer through fall

Watering requirements: Regular deep watering until established

Food Forest Layer: Overstory or canopy