Mamey

Description

Mamey (Pouteria sapota) belongs to the Sapotaceae family and is native to SouthAmerica. It thrives in Tropical lowland forest, secondary growth, northern South America environments across regions including SouthAmerica.

Botanically, Mamey is large tropical American tree with football-sized brown rough-skinned fruits containing bright orange sweet flesh around a single large seed..

The edible parts include Fruits. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during April, February, July, June, March and May.

Nutritionally, Mamey stands out for its Vitamin C (45.0mg, 50% DV), Vitamin K (30.0mg, 25% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 5.0g dietary fiber per 100g serving.

In the kitchen, Mamey offers a Sweet, pumpkin pie-sweet potato-caramel, creamy, rich flavor profile. Wait until slightly soft to touch; cut lengthwise; remove large central seed; eat flesh. Common culinary applications include Fresh eating, Smoothies, Ice cream, Milkshakes, Desserts. Popular preparations include Cut fruit in half; remove seed; scoop orange flesh with spoon.

For storage, refrigerate fresh parts.

Safety note: Large seed not edible; latex in unripe fruit irritates mouth. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.

Foragers should collect mamey during Feb, Mar, Apr, May, Jun and Jul. Choose young, vibrant parts for optimal flavor and nutrition. Avoid specimens near polluted areas, roadsides, or treated agricultural land.

Field identification relies on recognizing the plant in its natural habitat — typically tropical lowland forest, secondary growth, northern south america. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional SouthAmerica communities have long valued mamey as a seasonal wild food. Its reliable growth and nutritional density made it a valuable resource during lean periods and food scarcity.

In contemporary cuisine, mamey pairs excellently with olive oil, garlic, and citrus. It complements wild herbs, foraged mushrooms, and hearty grains. Experiment with both raw preparations and slow-cooked dishes to appreciate its full range.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses

Fresh eating, Smoothies, Ice cream, Milkshakes, Desserts

Storage

Refrigerate fresh parts

Recipes

• Cut fruit in half; remove seed; scoop orange flesh with spoon

Where It Grows