Black Sapote (Chocolate Pudding Fruit)

IN SEASON: May - January

Otherwise known as Chocolate Pudding Fruit or Black Persimmon the Black Sapote originates from Mexico and is about the size of a very large apple and tomato-shaped.

It is not a fruit to be eaten when the skin is bright green and shiny. The crown on top of the fruit should be raised, which indicates the fruit is mature. During ripening, changes of the fruit are dramatic: overnight it turns dark green and later brown-black, and goes from rock hard to soft and mushy. Do not refrigerate until ripe. Ripe fruit or pulp may be refrigerated for a few days, however, freezing is better. Frozen whole fruit or pulp retains its subtle flavour for more than six months, and frozen pulp is suitable for use in any recipe.
The flesh tastes like chocolate, but only when perfectly ripe. The taste is otherwise slightly bitter. Simply cut the fruit in half around the centre and scoop out the flesh and remove the seeds. Very soft fruit has a delicate skin, which may disintegrate when cut.

Flavour is enhanced by the addition of a little rum, vanilla, cream or coffee liqueur (Kahlua or Tia Maria). It makes a delicious ice cream and is also great in mousses, cakes, cheesecakes, muffins, bread and preserves.

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