Black Sapote
Diospyros nigra
Black Sapote is a tropical fruit that is related to Persimmon. It is commonly known as chocolate pudding fruit due to its chocolate-like colour and pudding like texture. It is native to parts of Mexico and Central America, however it grows well in Brisbane and South-East Queensland.
Black Sapote is very high in Vitamin C (more than in an orange!), and is also a source of fiber, Vitamin A, calcium, potassium and iron.
After picking, the fruit will take 7-10 days to ripen. You will notice it change from light green and hard, to olive-green/brown and soft.
Black Sapote can be enjoyed on its own or with vanilla ice cream, in smoothies, mixed through muesli for breakfast (it makes a chocolate looking milk!), or in the following recipe:
Black Sapote, Vanilla & Chia Pudding
Makes 2 serves.
Ingredients
Chocolate Layer
- 2 ripe black sapote, with seeds and skin removed
- 1/3 of a 400mL can coconut cream
- 2 Tbs chia seeds
- 1 Tbs cocoa powder
- 1 Tbs maple syrup
- 1/2 tsp vanilla extract
Vanilla Layer
- 2/3 of a 400mL can coconut cream
- 2 Tbs chia seeds
- 2 tsp maple syrup
- 2 tsp vanilla
- Strawberries to garnish, if desired
Method
- Vanilla Layer: Using a food processor, blender or nutribullet, blend coconut cream, chia seeds, maple syrup and vanilla until well mixed.
- Remove from blender and refrigerate.
- Chocolate layer: Blend black sapote, coconut cream, chia seeds, cocoa powder, syrup and vanilla until smooth.
- Refrigerate for 5 minutes.
- Beginning with vanilla, spoon layers into the glasses, alternating between vanilla and chocolate until the mixture is finished.
- Refrigerate for at least 1 hour.
- Garnish with strawberries.
