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Magnificent sapodillas

Published: 
Saturday, March 29, 2014

Sapodillas, also called sapote, are one of the most exquisite tropical fruits, I adore the taste. A perfectly ripened sapodilla is not mushy but just gives when gently squeezed. Cut it open and the rich pinky brown flesh is smooth, with a slightly lighter colour around the glistening black seeds. The fruit is tender, smooth and sweet, with rich flavours similar to that of a ripened pear with hints of maple syrup, a taste so sensational, it can make you weak at the knees. There are different types of sapodillas, some are elongated, and some are round. Some are large and some are smaller. Don’t expect the smaller variety to grow larger fruit, they are meant to be that way. The sweetest and smoothest sapodillas I know are the slightly elongated versions that are not too large. These delightful fruit only come around once per year, and now is the time. Although wonderful to eat as they are, try them in the following recipes and you’ll be hooked forever!

 

SAPODILLA PIE

For the crust
5 oz digestive cookies
2 ozs butter

For the filling
4 sapodillas, peeled, seeded and pureed
1 tin condensed milk (14 oz)
4 oz butter
1 cup whipping cream
1/4 cup fresh lime juice
1 tsp vanilla extract

METHOD
Preheat oven to 350.
Finely crush cookies in a food processor, add melted butter and combine.
Press mixture into the bottom of a 9-inch pie plate. Bake briefly for 5 minutes, remove and refrigerate.
In a small saucepan, melt butter and add condensed milk, cook gently until mixture becomes slightly golden. 
Remove and combine with sapodilla puree and lime juice.
Cool mixture.
With an electric mixer, beat cream until fluffy
Fold whipped cream into sapodilla mixture, pour into pie crust and refrigerate or freeze until ready for use (4 to 6 hrs or overnight).

Serves six

SAPODILLA SORBET
2 cups sapodilla puree
2 cups water
1 cup sugar
1/4 tsp crushed cardamom pods
1/4 cup fresh lime juice

METHOD
Boil water and sugar until sugar is dissolved. Cool and stir in lime juice, cardamom and sapodilla pulp.
Pour into an ice cream freezer and process according to manufacturers directions.

Makes about three cups.

SAPODILLA MOUSSE
1/4 cup rum
1 tbsp gelatine
1/4 cup water
1 cup sapodilla puree
1/3 cup granulated sugar
Juice of 2 limes
1 cup whipping cream

METHOD
In a small saucepan combine 1/4 cup sapodilla puree with sugar, heat gently to melt sugar, remove from heat and cool. 
Warm rum, sprinkle on gelatin and stir to dissolve without any lumps, add remaining sapodilla puree, and sapodilla and sugar mixture and chill.
Whip cream and stir one half of the cream into the chilled sapodilla puree mixture, then gently fold the balance of the whipped cream into the sapodilla mixture.
Spoon into dishes or cookie cups and refrigerate or freeze until ready for use.

Serves 4 to 6