The black sapote fruit, is also commonly called chocolate pudding fruit, due to its resemblance to a sticky chocolate pudding! This unusual fruit comes from the persimmon family and makes a delicious and healthy treat that is also very versatile in cooking. It is quite high in vitamin C and Vitamin A as well as containing potassium and a few other minerals.
I am blessed with a large established tree on my hinterland property that rains down black sapotes throughout spring!
They fall off the tree hard and green and then you must allow them to ripen on the bench for a few days (a bit like an avocado) until they get soft and the skin changes to a dark green/brown colour. They almost look like they are spoiled and over ripe at this point, but that is the best time for eating. You can then store them ripe in the fridge for a few more days if need be.
You can sometimes see black sapotes at organic shops and locally at green grocers during their season in sub tropical and tropical areas. The black sapote flesh is rich and creamy and it has a mildly sweet and chocolate flavour. I find it is delicious whipped into a chocolate mousse with some organic cream and a splash of maple syrup! You can also add it to smoothies and make a simple chocolate ice cream by freezing the mashed up pulp.
It is great in cakes and brownies. You can use it much like you would a mashed banana in recipes and you can also add extra cacao or dark chocolate for a stronger chocolate flavour. I just created this recipe below for a chocolate banana cake!
Get my recipe for a banana and chocolate sapote cake