I am the "Golden Custard of the Highlands," a rare and exquisite relative of the Mamey Sapote, prized for my olive-green skin and deep orange, spice-flavored flesh that tastes like a blend of brown sugar and pumpkin.

I am native to the cool, moist highland forests of Central America, specifically Guatemala and Mexico, making me more cold-hardy than my tropical cousins.

I love consistent moisture and high humidity, but I require deep, well-draining soil to prevent my roots from sitting in stagnant water.

I am a sun-lover; I need 8 to 10 hours of direct sunlight to develop the rich, creamy texture and high sugar content of my terracotta-colored pulp.

I thrive in temperate to subtropical climates between 15°C and 30°C and am notably more tolerant of chilly nights than the Mamey Sapote.

I grow into a handsome, upright evergreen tree with a formal canopy; I prefer rich, slightly acidic loamy or volcanic soils with plenty of room for my taproot.

I am a moderate feeder; I respond beautifully to organic mulching and regular applications of a balanced fertilizer enriched with micronutrients like zinc and manganese.

My scientific name is Pouteria viridis and I belong to the Sapotaceae family, making me a close relative of the Sapota and Abiu.

My creamy flesh is a safe, vitamin-rich treat, but my large, shiny seeds and leathery skin contain bitter compounds and should be kept away from pets.

My large, leathery evergreen leaves are excellent at sequestering carbon and providing a dense, cooling canopy that refreshes the surrounding air.

I am a nutritional powerhouse rich in Vitamin A, C, and healthy carbohydrates; my texture is so exceptionally smooth that I am often described as "nature's flan."

I am a slow starter in my early years and my fruit takes a long time (9 to 12 months) to ripen on the tree; I also need protection from scale insects.

I am a very sturdy and long-lived perennial tree that can continue to provide you with "custard-filled" harvests for 60 to 100 years.