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Sapodillas are generally small, averaging 4 to 12 centimeters in length, and vary in shape from oval, conical, round, to oblate, depending on the specific variety. The skin is thin, semi-smooth, and tan to light brown, sometimes covered in a rough, textured coating that dissipates as it ripens. Underneath the surface, the flesh is firm, dense, and astringent when young, containing a high saponin content causing the sensation of cotton mouth if consumed. The fruits must be ripe before eating, and as the fruit matures, the yellow-orange to red-brown flesh will soften and develop an aqueous, pulpy texture. The flesh will also contain a granular, somewhat grainy consistency and encase 3 to 12 glossy, oval, and hard, black-brown seeds in a central cavity. The seeds are inedible and should not be consumed as each seed bears a small hook on one end that can catch in the soft tissue of the throat. Sapodillas have a faint squash-like scent when sliced open, and the flesh is sweet, musky, and malty with molasses, pear, and brown sugar nuances. When selecting Sapodillas, the skin should be lightly scratched. If the scratched portion reveals green skin, the fruit is young, but if the skin is yellow, the fruit is mature and ready to be further ripened.