The Black Sapote have ripened

It took about 6 days for the Black Sapote I bought at the Green Shed in Mt Tamborine to fully ripen. I was having a short love affair with the gorgeous rich colours inside the ripe fruit. I love how the seeds look pressed into the middle and the flesh has a varnished wood colour. I took a ton of photos and ate a small one so I could appreciate the raw taste. After mucking around with a few recipe ideas, I actually think the best way to eat sapote is plain or with a side serve of fresh cream/vanilla ice cream. The fruit is fairly mild and does have a slight chocolate taste but I think it is the colour and texture that convince your mind it is chocolate pudding.

I had grand plans to make black sapote ice cream (with my new ice cream maker), however it was definitely not ice cream weather on the day the fruit was ready.

So I found a nice mousse recipe involving blending cream, sapote, a dash of liqueur, gelatine and sugar. I know why I have a terrible track record of making desserts…I have an innate inability to follow recipes. Most desserts require precision of ingredients, I love to experiment. Everything was going marvellous and I added a bit of orange juice (going for the jaffa taste). This seemed to be working until I added the some orange zest to the mix. This caused a bit of a curdle effect. It still tasted amazing but presentation wise I would have lost some serious points. I am going to show you the photos anyway because I still think it looked cute.

A tip with the orange cups - Use Valencia. Navels have that big plug that is hard to remove without leaving a hole. Oh and don't set the mousse in the cups - it seeps through the pith so doesn't look as good (yup tried that too).

My Black Sapote Mousse

So there you have it. I will add this to the list of wonderful creative dessert flops. I had a ball making them but next time, I will stick to eating black sapote raw with a spoon.

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9 thoughts on “The Black Sapote have ripened

  1. Christine Townsend says:

    I remember eating “chocolate fruit” when I was last in Brisbane with Jean and Sam, I think we ate it with vanilla icecream. The final product you made does look fantastic, and I really like the idea of using orange cups!

    • Isabella says:

      Thank you Christine. I think I might experiment with the orange cups some more – maybe to serve orange gelato. I bought an icecream maker the other day and was later told it was number 1 on the list of useless Christmas gifts. I was convinced it would not collect dust in my cupboard.

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