Black sapote is the fruit people call "chocolate pudding fruit," and once you've had a ripe one, you'll understand why. Cut it open and the inside is dark brown, soft and custardy, like a bowl of pudding that grew on a tree. It doesn't actually taste like chocolate, but it's mild, sweet and rich, and it plays beautifully with chocolate, citrus and vanilla.
I'm Chris Haynes. Most folks know us for mangoes, but we grow other tropical fruit here on Merritt Island too, and black sapote is one of my winter favorites. Here's what it is, when it's in season, and how to ripen it so you get the pudding and not the disappointment.
What is black sapote?
Black sapote (Diospyros nigra, sometimes listed as Diospyros digyna) is a tropical relative of the persimmon, native to Mexico and Central America. The tree is a handsome evergreen with glossy leaves, and the fruit looks like a shiny green tomato with a little cap on top. The name "sapote" comes from the Nahuatl word tzapotl, used for several soft, sweet fruits, which is why there are white, yellow and black sapotes that aren't closely related at all.
When is black sapote in season in Florida?
Florida's black sapote season typically runs December through March, according to the Florida Department of Agriculture and Consumer Services (FDACS). Some trees start a little earlier, in mid-November, and carry into winter. That makes it a nice counterpoint to mango season: when our mango trees are blooming, the black sapotes are ready.
How to ripen black sapote (the most important part)
Black sapote is picked mature but firm and green, and it finishes ripening on your counter. An underripe one is bitter and astringent, so patience really pays off here.
- Leave it at room temperature. Set the fruit out in a single layer, out of direct sun. Don't refrigerate it while it's firm.
- Watch the skin. As it ripens, the bright green skin dulls to an olive or muddy brownish-green.
- Wait until it's very soft. This is where people jump the gun. A ripe black sapote feels soft all over, softer than a ripe avocado, almost like a water balloon. If you think it's ready, give it one more day.
- Then eat it or chill it. Once ripe, eat it right away or refrigerate it for a day or two.
Depending on how firm it arrives and how warm your kitchen is, ripening usually takes several days to about a week and a half.
How to eat black sapote
- With a spoon: Cut it in half and scoop. Skip the skin and the few flat brown seeds.
- The classic Mexican way: Mash the pulp with a splash of orange juice. It's simple, and it's wonderful.
- Smoothies and shakes: Blend with milk, banana and a little cinnamon or cocoa.
- Baking: Use the pulp in brownies, quick breads or mousse, much like you'd use mashed banana.
- Freezing: Scoop ripe pulp into a container and freeze it for later. It makes a great quick "ice cream."
Frequently asked questions
Does black sapote really taste like chocolate?
Not exactly. The color and texture are pure chocolate pudding, and the flavor is mild and sweet. Add a spoonful of cocoa and it's hard to tell the difference.
Why does my black sapote taste bitter?
It isn't ripe yet. Give it more time on the counter until it's very soft.
Can I refrigerate black sapote?
Only after it's ripe. Cold stops a firm fruit from ripening properly.
Get black sapote from our trees
Our Black Sapote 4–5 lb box is picked from our own trees on Merritt Island and ships USPS Priority, with shipping included, to the lower 48 states except California. It's a fun one to share, and it makes a great winter surprise for anyone who thinks they've tried every fruit.
If you like this one, you might also like our winter-to-summer fruit, sapodilla. And when summer comes around, there are always the mangoes.
— Chris Haynes, Merritt Island Mangoes