Abstract: Most of the sapota fruit processing methods employed is still traditional. It becomes imperative to characterize the fruits with a view to understand the properties that may affect the design of machines to handle their processing. Objectives of this study were to generate data for physical and mechanical properties of sapota fruit (cv. Kalipatti) in order to facilitate the design of some machines for its processing. The moisture content of sapota fruit was found to be 72 to 76% wb. The results showed that linear dimensions varied from 62.19 to 50.10 mm in length, 42.16 to 31.90 mm in width, and 41.42 to 27.40 mm in thickness. Average weight and volume of fruit were measured as 55.50 to 38.20 g and 587.7 to 408.3 cc, respectively. The bulk density, true density and porosity were 0.915 g/cc, 1.053 g/cc and 13.10%, respectively. The geometric mean diameter, sphericity and surface area were obtained as 41.81 mm³, 0.75, and 19715.81 mm², respectively. The average static coefficients of friction were measured as 0.20, 0.18, 0.12 and 0.15 on plywood, galvanized iron, glass and acrylic surfaces, respectively. The average peak cutting force, energy used for cutting, specific energy, ultimate cutting stress and deformation of fresh sapota was found to be 73.96 N, 228.42 N cm, 1.23 N/cm, 0.40 N/cm² and 3.18 cm, respectively. The average peak puncture force, energy used for puncture, specific energy, ultimate puncture stress and deformation of fresh sapota fruit was found to be 62.17 N, 25.50 N cm, 0.13 N/cm, 0.33 N/cm² and 0.42 cm, respectively.