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Dulce de Sapote Negro (Gluten Free, Paleo, Vegan)

sapote sliced open on a glass plate
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If you’ve never had a black sapote before, you may not know what to expect. Because they are delicate, they often come green and can take about a week to ripen. A sapote can feel hard one day, and be soft and ready to use the next; therefore it should be carefully watched.

You know it is ready when its skin turns dull olive green and breaks in small grainy pieces, and the flesh turns black and soft: In other words, when it looks like it’s ready to be thrown out, that’s when you slice the sapote open and eat it with a spoon.

Sometimes called the “chocolate pudding” fruit, the taste and flavor of black sapote is indeed uncannily like chocolate pudding. But make no mistake, this is fruit. Sapote tastes like fruit that tastes like chocolate pudding—delicious and just a little strange.

Sapotes are related to persimmons, and contain a fair amount of vitamin A. They are a good source of vitamin C, have a relatively high amount of potassium, and small amounts of other vitamins and minerals.

To prepare a black sapote, cut it into 4 to 6 wedges cutting from blossom end towards stem. With spoon, gently scoop out pulp, discarding seeds. The pulp tends to break up easily, and can be used immediately or frozen.

It makes a great substitute for bananas in your favorite smoothie or banana bread recipe. Here are two sapote recipes to help you enjoy this unusual fruit.

Related: Cherimoya Cold Summer Soup

sapote sliced open on a glass plate

Dulce de Sapote Negro

Sometimes called the "chocolate pudding" fruit, sapotes are related to persimmons. Here are two sapote recipes to help you enjoy this unusual fruit.
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CuisineGluten Free, Paleo, Raw Vegan, Vegan, Vegetarian
Prep Time15 minutes
Total Time15 minutes
Servings8 servings


  • 3 to 4 ripe black sapotes sapotes must be very soft; an unripe sapote is inedible
  • ¼ to ½ cup raw honey to taste
  • 1 tsp. organic orange peel grated
  • 2 cups fresh orange juice
  • 2 Tbsps. organic orange peel finely shredded


  • Remove stems from sapotes.
  • Pull off green skin with your fingers. You now have a dark brown, thick pulp.
  • Inside are hidden almond-shaped seeds. Remove these with your fingers.
  • In food processor, combine sapote pulp, honey, orange rind, and orange juice. Pulse until mixed well.
  • Chill. Mixture should be shiny black-brown.
  • Garnish with a few fine shreds of orange rind on each serving.
  • Dulce de Sapote Negro can also be frozen as a sherbet.


Calories: 380kcal | Carbohydrates: 98g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 19mg | Potassium: 1295mg | Fiber: 14g | Sugar: 65g | Vitamin A: 505IU | Vitamin C: 95.5mg | Calcium: 59mg | Iron: 2.2mg


About the author

Dawn Gifford

Dawn Gifford

Dawn is the creator of Small Footprint Family, and the author of the critically acclaimed Sustainability Starts at Home - How to Save Money While Saving the Planet. After a 20-year career in green building and environmental sustainability, chronic illness forced her to shift her expertise and passion from the public sphere to home and hearth. Get the whole story behind SFF here.


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Recipe Rating

  • We have a white sapote tree loaded with fruit 2 times a year. Here are some of the things I do with them:
    1) quarter either before ripe or when ripe but not gooey and place in dehydrator. Delicious dried.
    2) pulp them and mix with chia seeds and leave in refrig overnight. Delicious pudding.
    3) take the pulp mixed with chia seeds leave overnight and then spread on dehydrator sheets for fruit leather! yum
    4) smoothies of course
    5) pulp them and mix with coconut milk or sweetened condensed milk and put in your ice cream maker. yummy
    6) pulp them and freeze for later
    7) use them instead of persimmons in almost any recipe but decrease the amount of fluid a bit as they have quite a bit of fluid in them.

  • I love our CSA, too. I got Kohls Rabi this week and am still not sure what to do with it…that’s a project for this week. 🙂

    We live in Dallas and have a longer growing season but there’s nothing that compares to what you can get in CA. We were there last month and the fruit and veggies are out of this world. Enough to consider moving. 🙂

    • Amy, Indeed it was the food in part that brought us out here! I don’t think I could go back to the short Mid-Atlantic season–I’ve been spoiled!

      After peeling them, kohlrabis are excellent when simply braised or sauteed in butter or coconut oil. Yummm. Wish we had some here!


  • Another reason to LOVE RFW–I have never even HEARD of this fruit before! I won’t hold my breath for finding any in NH –but if I do happen upon some I will certainly try it out!

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