Beverages Raw & Fermented Treats

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.

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: For the Love of Cherimoya(with 3 Recipes)

Sometimes called the "chocolate pudding" fruit, sapotes are related to persimmons. Here are two sapote recipes to help you enjoy this unusual fruit.

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.

Course Dessert
Total Time 15 minutes

Ingredients

  • 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. orange zest grated
  • 2 cups orange juice
  • 2 Tbsps. orange rind finely shredded

Instructions

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

 

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About the author

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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  • 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!

      -Dawn

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