From Fairchild Tropical Botanic Garden Virtual Herbarium Database
by Noris Ledesma, Curator of Tropical fruit
Copyright © 2007 Virtual Herbarium - All rights reserved
Mamey Sapote Recipes
What could be more refreshing than fhe fruit shakes called batidos - especially when they're made with sweet pink mamey sapote (Pouteria sapota)?
Native to the seasonally dry forests of Mexico and Central America, the
mamey sapote in its natural state forms a tall, stately tree with a
large spreading canopy. Fruit are borne directly on the thick twigs and
branches of the canopy, have an oval or football shape and are brown
with red to salmon-colored flesh. Peak harvest in Florida is during
spring and summer. When purchasing mamey sapote, make sure the skin is
free of blemishes and the fruit is firm and mature. Maturity is best
determined by nicking the thick skin with your fingernail: green flesh
means it's immature, while a red or pink flesh color indicates maturity.
mamey sapote by itself, or add to fruit salads, desserts, milk shakes
and other fruit drinks. Because of its interesting taste and texture,
mamey sapote is rapidly gaining in popularity for cooking. It's high in
vitamins A and C and potassium, and is an excellent source of dietary
fiber. One cup of mamey sapote contains approximately 135 calories.
2 1/2 cups sugar
1 package Sure-Jell
1 cup water
out flesh from guavas, remove the seeds and make a puree of the fruit.
Cut the mameys open, throw away the seeds and slice flesh into pieces.
Mix with the guava and heat the mixture just until it boils. In another
pan, combine the sugar and Sure-Jell. Add one cup of water and one
teaspoon of the fruit mixture. Bring to a boil and add it to the pan
with the hot fruit puree. Stir until well mixed. Bring to a boil and
immediately pour into sterile jars and seal.
Yield: About six small jars.
Frozen Mamey Sapote Mousse
1 cup mamey pulp
¾ cup sugar
1 envelope gelatin
½ cup cold water
½ cup boiling water
2 cups heavy cream
½ tsp salt
fruit through a sieve or put through a food mill to remove any fiber.
Mix sugar and salt with fruit pulp. Soak gelatin in cold water, then
dissolve in the boiling water. Blend with fruit mixture. Chill until
mixture thickens, then whip until light. Whip the heavy cream until
stiff and fold into mamey mixture. Freeze.
Mamey Sapote Mini-Muffins
1½ cup flour
¼ tsp salt
1 tsp baking soda
1 tsp ground cinnamon
2 cups mashed mamey sapote
1½ cup milk
½ cup butter
½ cup sugar
oven to 350°F. Grease mini-muffin pan, or line with paper liners.
In a small bowl, mix flour, baking soda, cinnamon and salt. In a large
bowl, beat butter and sugar together. Mix in eggs, mamey sapote and
milk. Blend in dry ingredients. Do not overmix. Scoop into muffin tins.
Bake 20 minutes or until a toothpick comes out clean.
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