Posts Tagged ‘black sapote’

Mud pie

Black sapote pie getting gobbled up by the farm crew. Only crumbs were left.

Black sapote pie getting gobbled up by the farm crew. Only crumbs were left.

Black sapote is called chocolate pudding fruit because as the fruit ripens, its flesh changes from green to dark brown, like rich chocolate, and develops the consistency of pudding.

I suggest calling it mud pie fruit, because your hands get wonderfully messy as you prepare the fruit for eating. The soft pudding-like flesh smears on your fingers as you dig out brown shiny seeds and their membranes, and peel off papery skin before eating. Hands get messy fast! Fun for those who enjoyed making mud pies back in the day — only this “mud” is much tastier. Mmmmm lick those fingers, it’s too good to waste!

If you haven’t already gobbled up the fruit from last week’s CSA share, here’s a recipe for a pretty good mud pie made with black sapote. Or you can skip the crust and bake the filling in custard cups, then serve it chilled, with or without whipped cream.

The recipe is by Noris Ledesma, but I’ve made a few tweaks (in italics). Feel free to make your own changes to make this your own.

Black Sapote Pie

• ½ cup brown sugar
• 1 tsp. each ground cloves, cinnamon
• ½ tsp. salt
• 2 eggs
• 1½ cups mashed black sapote (about 5 fruit)
• 1½ cups coconut milk
• 1 tsp. vanilla
• 1 unbaked 9″ deep-dish pie shell

Mix sugar, salt and cloves in small dish. Beat eggs in large bowl. Stir in black sapote and sugar/clove mixture. Gradually stir in milk and vanilla. Pour into pie shell. Bake 15 minutes in a preheated 425°F oven; turn temperature down to 350°F and bake about 30 minutes more or until firm. Serve with whipped cream.


Farmer Margie Pikarsky recommends Wholly Wholesome organic whole wheat pie shells. I found them at Whole Foods and Publix.

Recently I brought a Mud Pie to treat the hard working crew at Bee Heaven Farm. I managed to grab a picture of the pie before it disappeared. We didn’t have whipped cream, but that didn’t take anything away from the experience. One person suggested adding a pinch of allspice, which I’ll try the next time.

If you have more black sapote fruit than you need for pie, you can clean and freeze the fruit. It will keep for about 6 months.

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Sweet and Spicy B. S. Bliss

Ripe black sapote

Ripe black sapote

Funny how a recipe morphs and gets tweaked as it passes from one cook to the next.

Recently, Laura Lafata, the chef who blogs on La Diva Cucina, unearthed a recipe for black sapote bars on another local food blog, Tinkering With Dinner. Bill Jacobs had been a Bee Heaven Farm CSA member and would document his culinary adventures every week. In fact, over the years, he came up with two versions of black sapote bars.

Just in time for black sapote season, La Diva tinkered with version two, and posted the tweaks on her blog. I suggested to Margie that I make the bars to sell at farmer’s market. Margie said her tree was loaded with fruit, and sent me off with enough to make a batch.

La Diva had commented that the bars were tasty but very, very crumbly. I used her version for the fruit filling. But to improve the crust, I followed the recipe for strawberry oatmeal bars which I found on the Pioneer Woman’s blog.

I left out coconut and walnut, and the crust is still crumbly, but not intolerably so. The fruit filling tastes like prune or plum filling, so feel free to jazz it up. I added a bit of cayenne to give it a small kick.

Wait until the bars cool before you cut and eat them. Bet you can’t eat just one! If there’s any left, they freeze well.

Look for Black Sapote Bars at the Bee Heaven Farm tent, at Pinecrest Farmer’s Market this Sunday from 9 am to 2 pm. Or make your own with this fourth generation recipe. Enjoy!

Black sapote bars wrapped, boxed and ready for market.

Black sapote bars wrapped, boxed and ready for market.

Black Sapote Bars

1 ¾ stick cold butter, cut into pieces
1 ½ cups all-purpose flour
1 ½ cups oats
¾ cup packed brown sugar
1 teaspoon baking powder
¼ teaspoon salt

1 ½ cups (5 fruit) black sapote, cleaned
1/3 cup sugar
¼ teaspoon ground cinnamon
1 teaspoon cocoa powder
1 teaspoon vanilla extract
¼ teaspoon fine ground coffee
¼ teaspoon salt
1/8 teaspoon cayenne (optional)

1. Preheat oven to 350 degrees. Butter a 9×13 baking pan.

2. In a large bowl, mix together flour, oats, brown sugar, baking powder, and salt. Cut the butter in with a pastry cutter until it looks like coarse crumbs.  Sprinkle half the mixture into the pan, and pat it lightly to pack it down.

3. In another bowl, mix together the cleaned black sapote (no skin, no seeds) with the other filling ingredients. Spoon the mixture on top of the bottom layer of crust, and spread evenly with a butter knife.

4. Sprinkle the other half of the oat mixture over the top, and gently pat down.

5. Bake until light golden brown on top, about 25-30 minutes. Remove from oven and let cool in pan. When cool, cut into squares and serve.

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Why is my black sapote green?

Looking into a tote of green black sapote.

The share is very colorful this week — green peppers, red grapefruit, black sapote. Wait a minute! Why is the black sapote green?! Because it’s not ripe yet…

Don’t try to eat it now or you’ll be very disappointed. Wait until the fruit turns very, very soft and totally black. Then you can eat it.

I’ve blogged about black sapote last season. Check out the post here.

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Black sapote is ripening

The unusual tropical fruit called black sapote was in your share last week, Saturday Dec. 5th. It starts out bright green and firm, and looks like a large unripe persimmon. If you kept the fruit and didn’t put it in the extras box, this is what it might look like about now. 

Black sapote at one week, not completely ripe yet.


See how two of the fruit are darker, but still greenish? They’re ripening but not ready yet! I’d wait a few more days, maybe till the end of the week, until the greenish tinge is gone, and the fruit looks completely black. (The green one is completely inedible unripe. Hope you didn’t find that out the hard way.) It can ripen very fast, so check it every day. When the fruit is very soft, and looks dark and totally disgusting, ready to be thrown into the garbage, and you’re grumbling to yourself, what did I get myself into with this thing — that’s when it’s ready to eat. Really! But not yet, not now. Soon! 

When it’s ready, I like to cut the fruit in half and scoop out the soft flesh with a spoon. It can get a bit messy but licking fingers is part of the fun. The thin skin is inedible, and there are several large shiny brown seeds. The ripe flesh will have the consistency and appearance of chocolate pudding, and some people think it tastes a bit like chocolate, well sort of. Last year I tried a banana bread recipe and used black sapote instead. The bread came out a bit dry, so maybe using honey as a sweetener will help keep it moist. The bread is also good toasted, and freezes well. 

Here’s information and a bunch of recipes from UF IFAS, including one for honey black sapote cake, which I might try… if I don’t eat up these fruit as is (licking my chops).

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