Black Sapote – the Chocolate Pudding Fruit
The bright green fruit will ripen a dark green which takes a week or more.
Recipes below that you can print out:
- Black Sapote Pudding
- Black Sapote Chocolate Cake
- Black Sapote Muffins
- Black Sapote Cupcakes
Chocolate Pud in a Fruit: How good is that!
The Black Sapote’s a relative of the custard apple and the persimmon, and is very popular South America way. They’re gaining renown here at Harvest Hub
The fruit is slightly sweet, high in vitamin C (four times the amount found in an orange) and easy to devour, although because it fills you up you have to use all your willpower to overindulge.
A black sapote ripens soft and mushy with the skin turning from bright green to dark brown. When you open it the pulp looks like chocolate pudding but has a mild taste without the sugar.
Cut the fruit in half and wiht a spoon scoop out the pulp. Be aware that some seeds are hiding in the pulp so pick these out.
Unripe fruit proves inedible and astringent so first of all the fruit has to be ripe enough to eat. As it ripens the thin green skin darkens and becomes choclatey dark. When the fruit is edible you’ll be able to poke it with your finger and leave an imprint.
As soon as it’s ripe, pop it in the fridge and eat shortly thereafter. The colour when you cut the fruit open and begin to spoon it out is a glossy chocolate brown. The texture is smooth. We don’t recommend eating any seeds (if they’re there you’ll notice them) or the skin.
The Black Sapote has a velvety mouthfeel and mixes well with yoghurt, coconut milk and cream, honey and ginger as well as oranges.
You could blend it with the juice and zest of an orange and semi-freeze it to make a minimal labour dessert.
Black Sapote Cake
Sapote can be put into a pie like apples are with tangelo zest and finely chopped crystallised ginger for flavour, baked into a cake (to enhance its texture) and turns the finished cake into a dark, chocolatey looking gateau. Some recipes recommend adding 2-3 tablespoons of good quality cocoa powder for the ultimate chocolate taste and melting chocolate mouth feel. We’d also suggest adding some citrus zest for another burst of flavour.
One Australian grower, Kath, mixes a spoon of melting vanilla ice-cream with a ripe sapote and ascends into chocolate delight.
Black Sapote Pudding
- 1 soft ripe sapote
- 3 or 4 tbs carob powder or cocoa powder
- 2-3 medjool date, diced (Harvest Hub)
- 1 banana, cut into chunks
- 1 tbs honey
- 8 tbs coconut milk
- 2 tbs walnuts, chopped
- In a pulser or food processor place scooped flesh (no seeds) from the black sapote. Add rest indgredients then blend. Adjust taste adding citrus zest if you wish more tang.
- [b]To Serve:[/b]
- Place a couple of tablespoons into a sweet bowl and add a little coconut milk. Add nuts or other fruit on top.
Black Sapote Chocolate Cake
- 1 cup of black sapote pulp
- 2 cups of flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup brown sugar
- 1/2 cup butter
- 3 eggs
- 3/4 cup shredded coconut
- 1 tsp vanilla
- 2 tsp cinnamon
- 1/2 tsp ground cloves
- Garnish coconut & lemon zest
- Note: if you wish to add cocoa about 1 -2 tbs but taste it as you put it in.
- Preheat oven 180C.
- In a food processor combine sugar and butter then add sapote and eggs. Process well. In a separate bowl sift all dry ingrendients. Then add slowly to the processor combining the ingredients. Place mixture into a cake tin and bake for 40 – 45 minutes. Garnish with coconut and lemon zest.
Back Sapote Muffins
- 1 cup plain flour
- ½ cup SR flour
- 1 tsp bicarbonate of soda
- 1½ cups unprocessed bran
- ¾ cup raw sugar
- ½ cup walnuts, chopped
- 2 black sapote, peeled, seeded and mashed
- 125g melted butter
- 1 egg
- 1 cup milk soured with 1 tsp vinegar
- Preheat oven 180C.
- Into a bowl sift flours, soda, sugar, bran and nuts into a bowl. Add the rest of the ingredients and mix well but do not beat.
- Place into greased muffin tins and bake in oven for about 30 minutes or until cooked.
Black Sapote Cupcakes
- 2 eggs
- ½ cup sugar
- 125 g (½ cup) butter or margarine
- 1 cup black sapote pulp
- 2 cups self-raising flour
- In a bowl cream eggs, sugar and butter/margarine. Beat well.
- Fold in black sapote pulp, then sifted flour. Pop into cupcake patties or tin.
- Bake in oven for 20 – 25 minutes.