What to do with Black Sapote

What to do with Black Sapote

New this week from Farmer Cindy at Mt Tamborine we have fresh, spray-free Black Sapote, otherwise known as Chocolate Pudding Fruit.

This tomato-like fruit is related to the Persimmon and has a thin rind and custard like filling. It is native to parts of Mexico and Central America, however it grows well in Brisbane and South-East Queensland.

It contains about 4 times as much vitamin C as an orange and is a great source of potassium and fibre. 

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. You definitely want to wait till it's ripe to eat it! If it's hard and green it's not ready. You'll know it's ripe when it's darker, slightly wrinkly and may have a faintly sweet smell. The flesh should be the colour of dark chocolate and have a soft smooth consistency. If you open it too early (ie. it tastes unpleasant) pop it in the fridge for a day or two until the flesh changes to a dark brown colour.

What do you do with it? Eat it on it's own, make chocolate brownies or try this recipe from Paleo Princess that looks delicious: 


  • 200g Black Sapote flesh (approx 2 Sapote)
  • ½ teaspoon vanilla bean paste
  • ½ cup coconut cream
  • 1 Tablespoon raw cacao powder

>>> Get the full recipe here. 

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