12/15: Best packaging.
Last week, I cut open my first Black Sapote.
Maybe you know it by it's other names: Black Persimmon, Chocolate-Fruit, and Chocolate Pudding Fruit. Its fruit comes from a tropical tree native in Mexico and Guatemala, however, the one I ate came from Florida.
Black Sapote has a soft yet firm chartreuse skin with mottled brown spots that can easily be peeled by hand. Its flesh is mahogany color and tastes like chocolate custard. A mild sweetness.
One that blends well with milk or cream. Yogurt and lemon juice. Smashed with orange juice and brandy. Or churned into homemade ice cream.
This fruit makes me want to move to the tropics.