The black zapote (also written as black sapote) is native along both coasts of Mexico from Jalisco to Chiapas, Veracruz and Yucatan and in the forested lowlands of Central America, it grows naturally in dry forests. In Mexico, the fruits are common in the markets from August to January.
In Spanish, it is known variously as zapote negro, zapote prieto, zapote de mico, matasano (or matazano) de mico, or ebano.
The bark and leaves are known for medicinal properties. This plant is used as a laxative and to regulate blood glucose. It is also good for sore throat and to aid sleep.
D. digyna has high nutritional values, pleasantly layered organoleptic qualities, and is rich in bioactive compounds and other phytochemicals.
The Mexican fruit is full of beneficial nutritional content. In 100g of black zapote there are .62-.69 grams of protein, 12.85-15.11 g of carbohydrates, and .001 grams of fat. It contains calcium, phosphorus, iron, carotene, riboflavin, and niacin. Notably rich is ascorbic acid, black zapote contains around 192 mg per serving. This is about twice the level of an orange.
Morton, J. (1987). Black Sapote. p. 416–418. In: Fruits of warm climates. Julia F. Morton, Miami, FL.
International Center for Development and Decent Work (ICDD). (2018). Decent work deficits in southern agriculture: Measurements, drivers and strategies. Labor and Globalization. Augsburg, München: Rainer Hampp Verlag.