From Virtual Herbarium Database, Fairchild
Tropical Botanic Garden
by Noris Ledesma, Curator of Tropical fruit
Black Sapote Recipes
Diospyros digyria
Tropical Black Sapote Pudding
1 cup black sapote mashed in brandy
Ladyfingers or other plain cake
1 cup whipped cream
Line
a deep glass dish with ladyfingers, or two layers of thinly cut sponge
or plain cake to form a shell about a half inch thick. Fold brandied
black sapote on top of the cake. Chill two hours. Top with whipped
cream.
Mexican "Unchocolate" Bread
½ cup milk
1 cup sugar
¼ cup butter
2 eggs
2 cups mashed ripe black sapote
¼ tsp vanilla
1½ cups flour
1/8 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp baking soda
¾ cup chopped nuts
3 tbsp chocolate powder (optional)
Blend
sugar and butter. Blend in eggs. Stir in milk, black sapote pulp and
vanilla. Beat together about ten minutes. In a separate bowl, mix
flour, cinnamon, cloves and baking soda. Stir into liquid ingredients.
Mix in chopped nuts. Spoon into a greased 8 ½ x 4 ½ x 2
½ inch loaf pan, making sure to leave ¾ inch at the top
to allow the bread to rise.
Bake 45 minutes at 350°F.
Black Sapote Pie
½ cup sugar
1 tsp ground cloves
½ tsp salt
2 eggs
1½ cup mashed black sapote
1½ cup 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.
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