So I have noticed people have recently taken a particular liking to Pouteria viridis, perhaps understandably, I was recently able to taste fruit from the tree at San Diego Botanic Gardens and it is like a sweet Mamey (Pouteria sapota) much better for eating out of hand
Now on to the advice, I was fortunate enough to receive one of the Pouteria viridis "alba" seeds from Raul through Andreas some months ago, unfortunately I was not familiar with sprouting seeds of this species and likely killed the viable plant I had growing-
This inspired me to make this post after learning from my mistake and practicing with new seeds from the fruit at San Diego Botanic Garden
When the seeds eventually sprout they will look like this-
The seeds, upon germinating, open in three segments, the top two appear to rise above the soil line and go brown, this is when i dug up my "alba" seed and noticed that only one third of the seed looked viable, removed the (apparently) rotting portion and replanted the good third. This resulted in killing the plant,
here is a closeup of the segments looking dark brown and rising above the vermiculite-
TL;DR- the seeds are going to rise above the dirt and look dead, dont F*&$ with it