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Black Sapote
A chocolate pudding fruit. Looks like a tomato of medium size which is brown inside and dark green from outside. It tastes sweet and is rich in potassium, Vitamin C and a good source of fiber.
Duration of its availabilty is from the month of December - January
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BLACK SAPOTE FRUIT |
"NATURES NATURAL CHOCOLATE" |
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Resemblance- The Black Sapote is like a Tomato fruit, 10 x 13 cm. large berry with a thin and soft firm rind. It has a shining dark green layer with brown specs. The fruitflesh is rich, dark brown colored and custard like Chocolate and is therefore called the Chocolate pudding fruit.
Complete ripe fruits are mostly ugly brown in Nature.
Taste- Black sapote's flesh is rich and sweet like- custard, nut-like mild flavor and when ripe fruit pulp is blended with milk, ice-cream, it tastes like mild chocolate - but without the caffeine or calories has dark chocolate-brown flesh with a rich sweet and rather bland flavour enhanced by the addition of a little rum, vanilla cream.
Look- Black Sapote is usually large, green-skinned fruit about the size of an apple. Flesh turns dark brown/black . Pulp both looks and tastes somewhat like chocolatepudding.Black sapote's make a wonderful dessert fruit in dessert area's. |
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Origin and Distribution
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The black sapote is native to both coasts of Mexico, and Central America, and it is frequently cultivated throughout this range. It was actually carried by the Spaniards to Amboina before 1692, and to the Philippines long previous to 1776, and eventually reached Malacca, Mauritius, Hawaii, Brazil, Cuba, Puerto Rico and the Dominican Republic. In 1919, seeds from Guadalajara, Mexico, were sent to the Bureau of Plant Industry of the United States Department of Agriculture.
Cuttings and seeds were received from the Isle of Pines, Cuba, in 1915 seeds arrived from Hawaii in 1916 and 1917.Others from Oaxaca, Mexico, in 1920. Various seedlings have been grown in southern California but all have been killed by low temperatures. The trees are very well in southern Florida, though it has been grown mainly by a fertilizer. Outside of its homeland, the fruit has not achieved any great popularity. In Mexico, the fruits are marketed regularly in the hometown.
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Black Sapote Varieties
Click on the below Black Sapote you wish to find about |
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The various Black Sapote are distinguished as botanical species rather than as cultivars. The following are those most utilized for food:
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This tropical fruit has sweet, creamy pulp that's fruit salads or shakes are in wonderful. They arrive in the summer. They are usually sold while they are still hard since they are vulnerable to the plant virus attack easily when they become ripe. Take them home and let them ripen on the counter for a few days until they yield to a gentle increase of cost . Remove the peel and seeds of the fruits before serving. |
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These are large in size, sweet in nature. The flesh is like a salmon-colored, with a sweet, berry-like flavor. They are great for eating out of hand, or for making fruit salads or smoothies. Markets often sell them while they are still hard and undermature, so you need to set them on the counter for a few days until they yield when gently squeezed. |
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White sapote (Casimiroa edulis), also known as custard apple and cochitzapotl in Nahuatl. "sleep-sapote" is a section of tropical fruit that tree in the family member of Rutaceae, native to eastern Mexico and Central America south to Costa Rica. Mature trees height range from 5-16 m tall and are always evergreen.
The fruit is an Ellipsoid, 5-10 cm in diameter, with a thin, inedible skin turning from green to yellow when get mature, and an edible pulp, which can range in flavor from bland to banana-like to peach . |
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Black Sapote Nutrition Information
Facts of Black Sapote |
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There is a number of fruits called sapote or sapota in the markets in that varieties most likely one is white sapote , there is a black sapote, a mamey sapote, green sapote and the yellow sapote in markets. The entire family heading of "Sapotaceae". To make sense of it, ancient word "tzapotl" all of these fruits originated in the same part of the world which is "zapote" in modern Mexican and means absolutely a soft fruit. The modifying "colors" have little in common. To confuse the issue even further, the Quararibea cordata is sometimes called sapote. |
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| Health benefits of Black sapote |
Black Sapote has twice the vitamin C content of an orange and is also a source of vitamin A, potassium and other vitamins and minerals, with only 1 gram of fat and 130 calories per serving. |
| Black sapote Nutrition facts |
Fruit comparison tables. Overview of vitamin and mineral content including nutrition charts of the Blach Sapotal fruits.
| Nutritive value per 100 g of Black sapote |
| Principle |
Nutritive value |
% of RDA |
| Protein |
0.44 g |
<1% |
| Cholesterol |
0 g |
0% |
| Thiamin |
0.058 mg |
5% |
| Vitamin C |
14.7 mg |
24.5% |
| Sodium |
12 mg |
1% |
| Potassium |
193 mg |
4% |
| Calcium |
21 mg |
2% |
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Black Sapote Recipe
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1. Tropical Black Sapote Pudding |
- 1 cup black sapote mashed in brandy
- Lady fingers or other plain cake
- 1 cup whipped cream
Line a deep glass dish with ladyfingers, or two layers of finely cut clean or plain cake to form a shell about a half edge thick. Fold brandied black sapote on top of the cake.Two hours of fine cooling. Top with whipped cream..
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2. Black Sapote Mousse |
A very simple, sophisticated use for the tropical fruit also known as 'chocolate pudding fruit'.
You need:
- 250 ml black sapote puree
- 1 tbl sp gelatine (sprinkled over 2 tbsp boiling water)
- 60 grams castor sugar
- 30 ml tia maria/creme de cacao or brandy
- 600 ml whipped cream
Method: Blend sapote, sugar and alcohol together until sugar has dissolved.
Add dissolved gelatine and whipped cream. Chill. |
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