Black Sapote, also known as Chocolate Pudding Fruit. Underneath the skin is a lushly dark flesh that can be scooped out and eaten fresh, or blended into smoothies or used in cooking. Here are some ripening tips from our farmer:
Unripe: A green hard fruit.
Semi-ripe: Green-grey, becoming soft.The fruit becomes soft as an over-ripe peach. It will get a flat bottom from its own weight sitting on the bench. The skin may begin to wrinkle slightly. Break it open and it will be a tan or light brown colour as in the second photo. If tasted it maybe unpleasant and leave a caustic taste in the mouth and throat. It is not ready to eat and best be put in the refrigerator for a day or two until the flesh changes to a dark brown to black colour.
Fully Ripe: A fully ripe fruit as in the last photo will be the colour of dark chocolate and have a soft smooth consistency; a neutral or faintly sweet smell and most people will want more even if they have never tried it before. The flesh will be soft but in no way watery.
Over-ripe: When broken open there will be an unpleasant acrid smell when smelt up close. A black watery fluid may also be present.)