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




Mamey Sapote Recipes
Pouteria sapota


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.

Eat 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.


Mamey-Guava Jam

6 guavas
3 mameys
2 1/2 cups sugar
1 package Sure-Jell
1 cup water

Scoop 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

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

Rub 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
(makes 15)

1½ cup flour
¼ tsp salt
1 tsp baking soda
1 tsp ground cinnamon
2 eggs
2 cups mashed mamey sapote
1½ cup milk
½ cup butter
½ cup sugar

Preheat 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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Copyright © 2007 Virtual Herbarium - All rights reserved
Bibliography

Ledesma, Noris. "Mamey Sapote Recipes." fairchildgarden.org.  Fairchild Tropical Botanic Garden Virtual Herbarium Database. Web. 10 June 2015.

Photograph

LaRocca, Lynda. Frozen Mamey Sapote Moussefairchildgarden.org. Web. 10 June 2015.

Published 10 June 2015 LR. Updated 18 May 2016 LR
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