Uses for Sapote Fruit

Ice Creams and Sorbets

• The fragrant orange-pink pulp of the mamey sapote or the uncooked flesh of the white sapote can be incorporated into ice creams. By processing chunks from two peeled white sapotes with sugar syrup and lemon juice and allowing the mixture to freeze, you obtain a sorbet that can last up to a month and serve four people.

Fruit Cups and Salads

• Sapotes are delicious to eat fresh: you can scoop out the soft flesh of the mamey sapote or peel a white sapote, remove the seeds, and slice and eat as you would an apple. You can mix sapotes with other tropical fruits to make a refreshing fruit salad. Bananas, pineapples, mangoes and coconut add contrast to the custard-like pulp of the sapote.

Drinks and Shakes

• Pureed sapote fruits make refreshing beverages and smoothies. The white sapote is a good source of potassium and vitamin C, as well as a fair source of vitamin A. When blended in equal proportions with yogurt and mixed with crushed ice, a splash of orange juice and a sprinkling of powdered ginger, the smoothie provides an energy boost.

Puddings and Mousses

• An exotic fruit outside of its homeland, the black sapote looks like a tomato and sports soft dark brown flesh that you can scoop out with a spoon. The taste is reminiscent of chocolate and can be used much like chocolate, in puddings and mousses. One take on the black sapote lines a bowl with cake slices and fills up the cavity with mashed black sapote steeped in brandy. After the bowl has been chilled, you unmold the pudding and serve with whipped cream.