The Black Sapote is shaped like a tomato. This fruit has a thin and firm rind and its color is shining dark green with brown specs. The fruit flesh is rich, dark brown colored and custard like and is therefore called the “chocolate pudding” fruit. Black sapote’s flesh is rich and custard-like, with a sweet, nut-like mild flavor and when ripe fruit pulp is blended with milk, cream or ice-cream, it tastes a little like chocolate – but without the caffeine or calories.
Season: December thru February.
Where It Grows
The black sapote is native in Mexico and Guatemala. It is cultivated in Florida, the Philippines, the Dominican Republic, Cuba and Hawaii.
How it Grows
The sapote tree can reach near 80 feet in height, broad-topped and slow-growing, with black bark. The fruit is bright-green and shiny at first and nearly round. On ripening, the smooth, thin skin becomes olive-green and has brown to very dark-brown, almost black pulp on the inside. In the center, there may be 1 to 10 flat, smooth, brown seeds, but the fruits are often seedless.
Did you know?
- Black sapote is an extremely fragile fruit is also called as “Sleep Sapote” and the “Black persimmon” in Hawaii
- They are usually sold when they are hard since they are vulnerable to the plant virus attack easily when they become ripe.
- The black sapote pairs well with oranges and lemons, often used in filling for pies.
- The black sapote flesh can also be mixed with milk for pudding, or blended with nutmeg for a refreshing drink.
- In Central America, the fruit is fermented to make a liqueur similar to brandy.
Calories from Fat7.2