A very promising compound identified in white sapote is named zapotin. According to the results of some in vitro studies, it can kill lone cells of colon tumours and can be an effective agent in the treatment of cancer. Francisco Hern�ndez de Toledo claimed in the 16th century that the fruit leads to drowsiness and his opinion was considered correct for a very long time. However, this seems to be a mistake due to the wrong translation of cochitzapotl, the name of the plant in Nahuatl. Even though the word means "sleep-sapote", the Aztecs made a poison from the seeds and leaves but not the pulp. The fruit doesn't have any compounds related to sleep. The white sapote fruit is a rich source of iron and folic acid, which makes it very effective against anemia, a general state of weakness that can cause serious health issues. Consuming the fruit can also prevent cough, as well as treat it. White sapote is also a major source of minerals such as calcium, potassium and phosphorus. These are essential minerals for bone health, so eating the fruits often can strengthen their structure and decrease the risk of brittle bones and fractures. The white sapote fruit has a rich content of various vitamins. One of the most important is vitamin E, which is needed for the maintenance and elasticity of the skin. It is also rich in vitamin A, essential for good vision.
The white sapote fruit is often picked and eaten raw in the native range of the plant. The pulp can also be used as an ingredient in salads or consumed as a dessert after being sliced to pieces and sweetened with sugar or ice cream. It can be turned into marmalade and its creamy texture makes it good for shakes or ice creams. The raw white sapote also pairs well with other fruits in salads. It must be peeled, with the seeds removed and then the flesh can be mixed with orange juice, milk and a bit of vanilla to create a tasty drink. Cooking the fruits takes away its taste, so it is best consumed fresh. It can also be prepared as a jelly, combined with the juice from lemons or limes. Another option is to transform it into sherbet.
When the fruits become ripe, they are usually cut from their position on the branch including a small segment of stem. As soon as the white sapotes ripe completely, the stem will fall off by itself. The small stem can be removed only if the fruit is consumed right away. Otherwise, it develops a bruise on the stem location, which expands quickly. The entire fruit will soon start to decay. The white sapote fruits are very sensitive in general and can be bruised with ease, even before they are ripe. The bruised spot turns black and the flesh under it becomes very bitter. It is a good idea to harvest them a few weeks before they ripe since they are easy to handle and will still keep their full taste. If they are gathered right before they become ripe, they will only last for a couple of days. In order to preserve them a bit longer, the white sapotes can be stored in a fridge, where they last for a maximum of two weeks. In commercial plantations, the white sapote fruits are packaged individually and placed in wooden boxes. With proper padding, they should be transported using refrigeration.