Pick a fruit, cut it in half, dip a spoon in it and have the sensation of tasting a good chocolate cake. That's the promise of the black sapote, a delicious fruit from Central America that tastes like chocolate pudding but with fewer calories.
Interested in knowing more? Fine Dining Lovers tells you everything you need to know about chocolate pudding fruit.
Black sapote is a green-skinned fruit with black, sticky pulp. It is commonly called chocolate pudding fruit.
The origins of black sapote
Black sapote is popular in Central America, where it is found mainly in Mexico, the Dominican Republic, Cuba and Guatemala. It is a species of persimmon grown from an evergreen tree native to those Central American countries, but is also cultivated in Florida and Australia.
What does black sapote taste like?
It really does taste a lot like chocolate pudding and has a similar consistency, making it a perfect sweet treat for those who are gluten intolerant.
The black sapote can be eaten exactly as it is, with a spoon, or as a substitute for chocolate in many recipes. For example, it can be prepared in mousse, cake, smoothies or cookies. You'll love experimenting with this chocolate pudding fruit.
Nutritional facts about black sapote
The black sapote has the peculiarity of having the taste and the colour of the chocolate, but with way fewer calories: 45 for 100 grams (compared to 530 calories for 100 grams of chocolate).
Another advantage? This chocolate pudding fruit is rich in vitamins A and C. In Central America, a kilo of black sapotes costs around 2 euros, much cheaper (not to mention healthier) than a kilo of chocolate bars.
Oana Coantă, chef and co-owner of Bistro de l'Arte in Brașov, Romania, has dedicated over two centuries to honouring local traditions and ingredients. Find out how, plus what she wants to see from S.Pellegrino Young Chef Academy finalists competing in the South East Europe and Mediterranean region, where she will judge.
Like Proust and his madeleines, the flavours of chefs' childhoods often evoke powerful memories and responses. Some Asian chefs have taken the snack-aisle treats of yore and reimagined them, with fascinating results. Kiki Aranita investigates.