The key to eating and enjoying Black Sapote is to let it ripen at room temperature until very soft 2-6 days. It will look terrible and you will want to throw it out, but don’t because this is when it’s ripe. The flesh will be dark brown to almost black. It can be refrigerated for 1 -2 days after it ripens. The Black Sapote, known as the chocolate pudding fruit, can be eaten fresh with a spoon, or add some sugar, cinnamon and lime juice for a simple treat.
Tropical Black Sapote Pudding
- 1 cup black Sapote mashed in brandy
- Ladyfingers or other plain cake
- 1 cup whipped cream
Line a deep glass dish with ladyfingers, or two layers of thinly cut sponge or plain cake to form a shell about a half inch thick. Fold brandied black Sapote on top of cake. Chill two hours. Top with whipped cream.
Black Sapote Pie
- ½ cup sugar
- 1 teaspoon ground cloves
- ½ teaspoon salt
- 2 eggs
- 1 ½ cup mashed black Sapote
- 1 ½ cup milk
- 1 teaspoon vanilla
- 1 unbaked 9” deep-dish pie shell
- Whipped cream
Mix sugar, salt and cloves in a small dish. Beat eggs in a large bowl. Stir in black Sapote and sugar/clove mixture. Gradually stir in milk and vanilla. Pour into pie shell. Bake 15 minutes in a pre-heated 425° F oven; turn temperature down to 350° F and bake about 30 minutes more and until firm. Serve with whipped cream.