From Fairchild Tropical Botanic Garden Virtual Herbarium Database
By Noris Ledesma, curator Fairchild Tropical Botanic Garden




Sapodilla Recipes
Manilkara zapota


Sapodilla smoothie


Sapodilla Brandy Smoothie (one serving)

½ cup milk
1 Tbsp honey
1 tsp brandy
½ cup sapodilla pulp
4 cups ice

Place the ingredients in a blender and mix until smooth.

 

Sapodilla Pie 1

1 cup sugar
½ tsp salt
1 tsp ground cloves
3 eggs
1½ cup mashed ripe sapodilla
1 cup milk
1 cup yogurt
3 Tbsp honey
1 tsp vanilla
1 unbaked 9" deep-dish pie shell

Preheat oven to 425°F. Mix sugar, salt and cloves in small dish. Beat eggs in large bowl. Stir in sapodilla and sugar/clove mixture. Gradually stir in milk, yogurt, honey and vanilla. Pour into pie shell. Bake 15 minutes; turn temperature down to 350°F and bake 20 to 30 minutes more or until firm. Serve with whipped cream.

 

Sapodilla Pie 2 (serves 8)

1 cup sugar
3 eggs
1 cup milk
1 cup yogurt
1½ cups ripe sapodilla pulp, peeled and mashed
1 tsp vanilla
1 Tbsp honey
1 prebaked pie shell
whipped cream or vanilla ice cream, optional

Preheat the oven to 450 degrees F.
Blend the eggs and milk together. Gradually add the remaining ingredients. Pour into the prebaked pie shell. Bake at 450 degrees for 15 minutes, then lower the temperature to 350 degrees for 10 minutes more. Cool to room temperature and top with whipped cream or ice cream, if desired.

 

Sapodilla Soufflé (serves 2)

1 cup mashed ripe sapodilla
½ cup heavy cream
¼ cup milk
1 tsp ground cinnamon
1 tsp carambola juice (you can substitute lemon juice)
sugar, salt to taste
3 egg whites, whipped until stiff but not dry
¼ cup butter, melted

Preheat oven to 300°F. In a saucepan, mix sapodilla, milk and cream. Cook over low heat for 10 minutes, stirring constantly. Add cinnamon, carambola juice, sugar and salt. Cool until mixture is at room temperature. Carefully fold in egg whites. Turn into small soufflé dishes, 4 x 2 x 1½. Bake 25 minutes. Brush top with melted butter. Serve immediately.



Tropical Brandied Sapodilla Sherbet (single serving)

½ cup milk
1 Tbsp honey
2 Tbsp brandy
½ cup sapodilla flesh
4 cups ice

Place all ingredients in blender and process until smooth.



Sapodilla Kulfi (Indian ice cream)
by Renu Jagasia
Makes about 15 popsicle molds

12-oz can evaporated milk
14-oz can sweet condensed milk
1 pint heavy whipping cream
3 slices white bread, soaked in milk and squeezed to remove as much liquid as possible
2 cups sapodilla puree
1 tsp vanilla extract
20 almonds, blanched and peeled, optional
l½ cup pistachios, optional

Blend all ingredients until smooth. Pour into popsicle molds or ice-cream cups and freeze.



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Bibliography

Ledesma, Noris. "Sapodilla Recipes." virtualherbarium.org. Fairchild Tropical Botanic Garden Virtual Herbarium Database. Web. 28 Apr. 2015.

Published 28 Apr. 2015 LR. Reviewed 8 Feb. 2016 KJ
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