Black sapote

What it is

The fruit is round or slightly flattened, 5–15 cm (2–6 in) across, with a green cap that stays on. Inside an unripe fruit, the flesh is hard and yellowish-orange. As it ripens, it turns brown to black and becomes very soft.

Some fruits have no seeds; others hold up to twelve flat brown ones. You cut a ripe fruit in half, lift out any seeds and scoop the pulp from the skin. Unripe pulp is bitter and irritating, so black sapote is eaten only when fully soft.

Where it comes from

Black sapote comes from Mexico, Central America and western South America. Indigenous people in Mexico and Central America ate it before the Spanish carried it to the Caribbean and Asia. It now grows in the Philippines, the Moluccas and Sulawesi as well as the Americas. Australia also grows it as a small fruit crop.

How it's eaten where it grows

In Mexico, pastel de zapote negro puts black-sapote pulp into a cake batter with butter, sugar, eggs and flour. One version bakes in two round pans, then sandwiches the layers with frosting made from more fruit puree, Kahlúa and vanilla.

In Darwin, Australia, the ripe pulp is eaten as it is or with a squeeze of lime, passionfruit or cream. Rum, vanilla or coffee liqueur bring out its flavour, and it goes into ice cream and mousses.

How it's grown

Black sapote grows on an evergreen tree in tropical and warm subtropical climates. Full sun and well-drained soil suit it. A seedling can take up to five or six years to flower, and it doesn't copy its parent exactly. Some trees produce only male flowers and never fruit, so growers keep chosen varieties going by budding or grafting.

When and where you'll find it

In Florida, the harvest may fall from December through February or from June through August. Miami Fruit, a Florida seller, packs whole fruit from a single piece up to 34–40 pound (15–18 kg) bulk boxes.

A picked fruit takes 3–14 days to soften enough to eat. Once soft, it keeps for several days in the refrigerator.