This monday we spent a lot of time at one of our favorite farms learning how to properly pick black sapote. The main indicator for picking a perfect chocolate persimmon is the lightness underneath the lifting crown.
When they turn brown and get squishy, they are ready to eat. We don't ship the fruit at this stage of ripeness because we want to make sure they get to you in excellent condition. It may take up two weeks for this fruit to ripen depending on where you live and how you store the fruit, temperature of your house, etc.
The flavor of the fruit is surprisingly mild. The riper you let it get, the more flavor will develop. However it does not taste like chocolate. It is known as chocolate pudding fruit simply because of the way it looks and the texture is exactly like those chocolate pudding cups you can find in the store.
If you're on the go or want to sweeten it up a bit, try eating black sapote with dates.
Our new favorite way to eat black sapote is in the form of a smoothie bowl, you can check out the recipe for this one at the bottom of this post. We make it taste chocolate-y by blending it with cacao.
Speaking of cacao, we now have cacao available. The outer shell of cacao is hard, but the fruit inside is creamy. The seed is bitter, but can be used as an energy boost or for chocolate-y creations. Cacao is ready to eat as soon as you receive it and should be eaten as soon as possible. The flavor of the fruit is floral, mildly sweet, and sour. It reminds me of a chocolate yogurt.
This week’s banana line-up starting from the left: Rane’s favorite-Psang Raja, Cuban Red, Gros Michel(tastes like banana laffy taffy), my favorite-Nam Wah, and Mysore aka rock banana, aka apple banana.
Our creamy low-fat florida avocados are amazing. Availability is limited.
Simple Raw Vegan Brownie Batter Smoothie Bowl
•frozen black sapote
•water or plant milk
•sweeten with dates
•(optional) top with cacao nibs, walnuts, dried mulberries, or freeze dried black sapote
You don’t have to sacrifice eating good to be healthy