Recipe and images courtesy of Sandra Clark, one of our members and volunteers
Closely related to the Persimmon and native to Central America and Mexico, Black Sapote is often referred to as the Chocolate Pudding Fruit due to its resemblance to dark chocolate. Sapote is delicious when eaten as a dessert, in milkshakes, ice cream or as a replacement to chocolate due to its dark brown colour.
When the fruit is picked it is still green and you will need to wait about a week for it to ripen. When ripe, the flesh is dark brown to almost black and is soft and squishy to the touch. It has a beautiful creamy texture, similar to a ripe avocado and is sweet in flavour like a custard apple.
Black Sapote has a low fat content and is high in fibre and Vitamin C making it a great alternative to sweets.
Black Sapote Baked Custard with Blueberry Compote
Prep Time: 30 mins
Cooking Time: 25 mins
Equipment Needed: 2 saucepans, 2 bowls, fine sieve, whisk, wooden spoon, oven proof casserole dish or baking tray, glass pots or ceramic ramekins (ovenproof)
1 whole black sapote
600ml milk (any kind)
1 vanilla pod (split lengthwise) or vanilla essence
90g rapadura sugar
2 tblsp cold water
2 tblsp hot water
5 egg yolks (keep leftover egg whites and use in another recipe like omelette or biscuits)
1 whole egg
350g blueberries (fresh or frozen)
80ml agave (or sweetener of choice)
Rind and juice of 1/2 lemon
1. Pre heat oven to 180 degrees C.
2. In a saucepan, heat milk with vanilla bean to boiling point, set aside.
3. Cut black sapote in half, remove seed and scoop out flesh. Puree with a fork.
4. In another saucepan heat rapadura sugar with the cold water until caramelised. Add the hot water to dilute the caramel. Put back on the heat and stir until smooth. Set aside
5. Put the egg yolks and eggs in a bowl and slowly add the caramel. Add black sapote then pour into milk. Pass through the mixture through a fine sieve.
6. Pour mixture into glass pots and place in a casserole dish
7. Half fill casserole with boiling water and cover with a lid or foil.
8. Cook for 25 mins or until just set. Leave in the hot water for 5 mins before refrigerating.
9. Place half the blueberries and the rest of ingredients in a saucepan
10. Bring to boil and cook for 8 minutes
11. Remove from heat and add rest of blueberries.
12. Serve with blueberry compote or fresh strawberries.
• Use leftover egg whites in omelettes or in biscuits