Black sapote – also known as the chocolate pudding fruit – is an interesting fruit that is worth trying. I decided to do just that about a week ago when I saw some for sale at the local organic fruit and vegetable shop. It was a green hard fruit that had to be left on the kitchen bench until it become soft and brownish before it was ready to eat.
Today I tested it by indenting my thumb into its flesh and yes, it was ready to go. Cutting it in half revealed a black squishy and rather revolting looking mess. I bravely scooped a little out with a spoon for a taste test. Hmmm. Very mild in flavour, not very sweet (but not sour or tart either) and the ‘chocolaty’ flavour was barely discernible but it did have a consistency of pudding.
Not wanting to waste the fruit I did a quick search on the internet but didn’t find much in the way of recipes. One recipe was for jam but that involved more fruit and a lot of sugar. Another was a dessert but used cacao and soy milk which I am avoiding.
After a bit of creative pondering I decided to make up something myself. The picture above is the result of that little adventure in the kitchen. Well worth the experiment, I thought the result was awesomely good. I wasn’t paying close attention but below is the recipe that is as close to it as I can remember.
Black Sapote Pudding Recipe
- 1 soft ripe black sapote
- 3 or 4 tablespoons carob powder (to your own tastebud’s preference)
- 1 medjool date – diced
- 1 frozen medium sized banana – cut into chunks (mine was home grown)
- 1 tablespoon raw honey
- 8 tablespoons coconut milk
- ½ fresh banana sliced and then again into half rounds
- Extra coconut milk
- Chopped walnuts (or nuts of your choice)
Scoop flesh out of black sapote and place into small food processor, discarding the seeds. Add the carob powder, diced date, frozen banana, raw honey and coconut milk. Blend till smooth. Taste test and adjust ingredients if necessary.
Place a couple of large dollops into a glass. Add a little coconut milk – a little goes a long way. Place some chopped fresh banana on top. Repeat twice again. Finally sprinkle the chopped nuts on top.
Note: Cacao could be substituted for the carob but you would need more honey as cacao is bitter compared to carob.
I try to stay away from sweets and rubbish food so this really hit the spot on a day when thoughts of sweet yummy junk kept trying to weaken my resolve. I found this guiltless fresh wholesome treat totally nom, nom, nom.