Tuesday, January 12, 2010

Help! I Have a Ripe Black Sapote!

Help me please. My black sapote, which I'm giving a second chance, is now ripe. What should I do with it? I have only one. Last time I ate it plain and didn't like it. This time I was hoping for a simple preparation to dress it up. Suggestions?

6 comments:

  1. I followed the suggestion from an old CSA newsletter to eat with sugar, cinnamon and lots of lime juice. I like to eat it that way. It's too bland for me by itself.

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  2. a milkshake is somewhat better than eating a plain sapote. I'd paste a link here but paste isn't working -- google sapote milkshake and look for the rarefruit.org link. You really do need a good amount of sugar (maybe honey, I haven't tried that) so don't cut back on it even though 4 teaspoons seems like an insane amount.

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  3. My black spaote oat bar recipe has been a big hit so that would be a safe bet; with only one sapote, you'd have to make a half batch. In general, it substitutes well into recipes calling from soaked-and-blended dried fruit and pairs well with coffee, almonds, orange, honey and caramel so you might want to incorporate one of those flavors into whatever you make.

    The simplest traditional recipe is probably a smoothie. Just freeze the pulp and then blend it with milk, honey and maybe a little extra for flavor.

    By the way, any idea why I can't cut and paste or use my arrow keys when commenting on your blog? It makes it hard to include hyperlinks.

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  4. I made pumpkin/sapote muffins. I replaced half of the pumpkin with sapote which made the batter very moist and dark. They were delicious and my 10yo son asked when will the sapotes be ripe again!

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  5. I still haven't decided what to do with this thing yet. I had better hurry up though. I am leaning towards the muffin idea.

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  6. Black sapote tastes like chocolate cake. After peeling it, I'd simply drizzle a little maple syrup over it, and eat it with a spoon. Yum, yum.

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