The black sapote (Diospyros digyna), also known as the black persimmon or chocolate pudding fruit, is a unique tropical fruit native to Mexico and closely related to the persimmon and mabolo. Historically, Spanish explorers introduced it to regions such as Amboyna before 1692 and the Philippines before 1776, eventually reaching Hawaii, Brazil, Cuba, and Puerto Rico.
Tree Characteristics
This evergreen tree can grow up to 8 meters in height. Its leaves are leathery, glossy, and tapered at both ends. The white, tubular-lobed flowers develop into round fruits measuring 5–12 cm in diameter. When mature, the fruit’s smooth, thin skin transitions from dark green to olive-green and finally to a muddy-green hue upon ripening. The ripe fruit contains soft, pulpy, dark chocolate-colored flesh that is sweet and non-acidic. Inside, there are typically 1–10 flat, smooth, brown seeds, though some fruits may be seedless.
Cultivation
Black sapote trees thrive in moist sandy loam, well-drained sand, or somitic limestone soils with minimal topsoil. They are usually propagated from seeds, which remain viable for several months in dry storage and germinate approximately 30 days after planting. While not strictly tropical, young trees should be protected from frost during their initial years.
Nutritional Benefits
A 100-gram serving of black sapote provides:
- Calories: 134
- Total Carbohydrates: 11% of the Daily Value (DV)
- Protein: 4% DV
- Dietary Fiber: 9% DV
- Vitamin C: 19 mg (over six times the daily requirement)
- Calcium: 39 mg
Percent Daily Values are based on a 2,000-calorie diet.
Selecting and Preparing the Fruit
To determine if a black sapote is mature, observe the calyx around the stem; it should lift as the fruit matures. Additionally, the skin color lightens as it ripens, eventually darkening when fully ripe. A ripe black sapote feels very soft to the touch. After harvesting, the fruit typically ripens within seven days, though cooler conditions may extend this period. During ripening, the fruit undergoes significant changes, turning from dark green to brown-black and becoming soft and mushy. To consume, slice the ripe fruit around its midline, twist to separate the halves, remove any seeds, and spoon out the pulp. The pulp can be enjoyed plain or enhanced with additions like citrus juice, cream, rum, port, or coffee liqueur. It’s also a valuable ingredient in chocolate cakes, muffins, mousses, or trifles, enhancing both flavor and moisture content. For storage, allow the fruit to ripen at room temperature and then keep it in the refrigerator’s crisper for a short duration.
In summary, the black sapote is a distinctive fruit celebrated for its unique flavor, nutritional benefits, and versatility in various culinary applications.