From blooming to fruit maturity, the Sapota takes four months. The two primary flowering seasons are October-November and February-March, with January-February and May-June being the harvesting seasons. Sapota bears fruit in the third year after planting, however commercial yields can be attained in the fifth year. It should be administered in two halves under irrigated conditions, one half before the start of monsoon and the other half in the post-monsoon period (September-October). Fertilizers are administered before the monsoon season begins in rainfed areas. Air layering, grafting, and budding are all ways used to commercially propagate Sapota.Ībout 50 kilograms of farmyard manure, 1 kg of nitrogen (1.5 kg in the case of rainfed types), 0.5 kg of P2O5, and 0.5 kg of K2O are treated per tree every year, with the dose determined by the age of the tree and the state of nutrients in the soil, particularly Phosphorus and Potassium. The windbreak plants should be spaced 1.5 to 1.8 meters apart in the row. On the windward side or on both sides of the orchard, tall and thick-growing trees such as mango, Jamun, tamarind, silver oak, and casuarinas are planted. Land that is undulating is separated into terraces and leveled. The field is leveled after being plowed two to three times. It only produces one harvest from summer flowering in April and May at higher elevations in Punjab and Haryana. Sapota grows best in alluvial, sandy loam, red laterite, and medium black soils with adequate drainage. Its cultivation is best suited to coastal climates. For growth, it requires a warm (10–38 degrees Celsius) and 70 percent relative humidity and it may be grown all year. Sapota is a tropical crop that may be produced anywhere from sea level to 1200 meters above sea level. Chicklet and chewing gum are made from the milky latex exuded by unripe sapota fruits, known as a giggle.
It may also be found in fruit salads and milkshakes. The fruit has a considerable amount of digestible sugar (15-20%) as well as protein, fat, fiber, and minerals (Ca, P and Fe.) Sweets and halwa are made from sapota pulp.
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