From Fairchild
Tropical Botanic Garden Virtual Herbarium Database
by Noris Ledesma, curator Fairchild Tropical Botanic Garden
Sapodilla Recipes
Manilkara
zapota
Sapodilla
Brandy Smoothie
(one
serving)
½ cup milk
1 Tbsp honey
1 tsp brandy
½ cup sapodilla pulp
4 cups ice
Place the ingredients in a blender and mix until smooth.
Sapodilla Pie
1
1 cup sugar
½ tsp salt
1 tsp ground cloves
3 eggs
1½ cup mashed ripe sapodilla
1 cup milk
1 cup yogurt
3 Tbsp honey
1 tsp vanilla
1 unbaked 9" deep-dish pie shell
Preheat
oven to 425°F. Mix sugar, salt and cloves in small dish. Beat eggs
in large bowl. Stir in sapodilla and sugar/clove mixture. Gradually
stir in milk, yogurt, honey and vanilla. Pour into pie shell. Bake 15
minutes; turn temperature down to 350°F and bake 20 to 30 minutes
more or until firm. Serve with whipped cream.
Sapodilla Pie
2
(serves
8)
1 cup sugar
3 eggs
1 cup milk
1 cup yogurt
1½ cups ripe sapodilla pulp, peeled and mashed
1 tsp vanilla
1 Tbsp honey
1 prebaked pie shell
whipped cream or vanilla ice cream, optional
Preheat the oven to 450 degrees F.
Blend
the eggs and milk together. Gradually add the remaining ingredients.
Pour into the prebaked pie shell. Bake at 450 degrees for 15 minutes,
then lower the temperature to 350 degrees for 10 minutes more. Cool to
room temperature and top with whipped cream or ice cream, if desired.
Sapodilla
Soufflé
(serves
2)
1 cup mashed ripe sapodilla
½ cup heavy cream
¼ cup milk
1 tsp ground cinnamon
1 tsp carambola juice (you can substitute lemon juice)
sugar, salt to taste
3 egg whites, whipped until stiff but not dry
¼ cup butter, melted
Preheat
oven to 300°F. In a saucepan, mix sapodilla, milk and cream. Cook
over low heat for 10 minutes, stirring constantly. Add cinnamon,
carambola juice, sugar and salt. Cool until mixture is at room
temperature. Carefully fold in egg whites. Turn into small
soufflé dishes, 4 x 2 x 1½. Bake 25 minutes. Brush top
with melted butter. Serve immediately.
Tropical
Brandied Sapodilla Sherbet
(single
serving)
½ cup milk
1 Tbsp honey
2 Tbsp brandy
½ cup sapodilla flesh
4 cups ice
Place all ingredients in blender and process until smooth.
Sapodilla
Kulfi (Indian ice cream)
by Renu Jagasia
Makes about 15 popsicle molds
12-oz can evaporated milk
14-oz can sweet condensed milk
1 pint heavy whipping cream
3 slices white bread, soaked in milk and squeezed to remove as much
liquid as possible
2 cups sapodilla puree
1 tsp vanilla extract
20 almonds, blanched and peeled, optional
l½ cup pistachios, optional
Blend all ingredients until smooth. Pour into popsicle molds or
ice-cream cups and freeze.
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