From Virtual Herbarium Database, Fairchild Tropical Botanic Garden
by Noris Ledesma, Curator of Tropical fruit

Black Sapote Recipes
Diospyros digyria

Tropical Black Sapote Pudding

1 cup black sapote mashed in brandy
Ladyfingers or other plain cake
1 cup whipped cream

Line a deep glass dish with ladyfingers, or two layers of thinly cut sponge or plain cake to form a shell about a half inch thick. Fold brandied black sapote on top of the cake. Chill two hours. Top with whipped cream.

Photo of pudding

Mexican "Unchocolate" Bread

½ cup milk
1 cup sugar
¼ cup butter
2 eggs
2 cups mashed ripe black sapote
¼ tsp vanilla
1½ cups flour
1/8 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp baking soda
¾ cup chopped nuts
3 tbsp chocolate powder (optional)

Blend sugar and butter. Blend in eggs. Stir in milk, black sapote pulp and vanilla. Beat together about ten minutes. In a separate bowl, mix flour, cinnamon, cloves and baking soda. Stir into liquid ingredients. Mix in chopped nuts. Spoon into a greased 8 ½ x 4 ½ x 2 ½ inch loaf pan, making sure to leave ¾ inch at the top to allow the bread to rise.

Bake 45 minutes at 350°F.

Black Sapote Pie

½ cup sugar
1 tsp ground cloves
½ tsp salt
2 eggs
1½ cup mashed black sapote
1½ cup milk
1 tsp vanilla
1 unbaked 9" deep-dish pie shell

Mix sugar, salt and cloves in small dish. Beat eggs in large bowl. Stir in black sapote and sugar/clove mixture. Gradually stir in milk and vanilla. Pour into pie shell. Bake 15 minutes in a preheated 425°F oven; turn temperature down to 350°F and bake about 30 minutes more or until firm. Serve with whipped cream.

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Copyright © 2007 Virtual Herbarium - All rights reserved

Ledesma, Noris. "Black Sapote Recipes". Web. 24 Dec. 2014.


LaRocca, Lynda. Black Sapote Recipes Web. 24 Dec. 2014.

Published 24 Dec. 2014 LR. Reviewed 18 May 2016 KJ
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