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Black sapotes are round, compact fruits that look similar to a persimmon in shape and size. They range from 5 to 15 centimeters in diameter and have a lime-green hue with a spiky dark green stem. Their skin is smooth and shiny, dotted with tiny, bubble-like dots across their surface. As Black sapotes ripen, dark smudges and spots appear on their skin. The fruit becomes wrinkled, giving it a bruised appearance at peak ripeness. Black sapote flesh is dark brown and has a burnt, caramelized look that takes on the texture of a date or overripe papaya when ready to eat. Within this flesh are 6 to 12 smooth, flat brown seeds that measure 1 to 3 centimeters wide and should be removed before consumption. Black sapotes have a dynamic flavor that combines a sweet, chocolate-like custard taste with notes of prune, date, honey, caramel, and molasses.
Seasons/Availability
Black sapotes may be available from late summer to early spring.
Current Facts
Black sapotes are botanically known as Diospyros digyna and are from the Ebenaceae family, which includes many tropical species. They are widely known as the chocolate pudding fruit because of their flavor, consistency, and color. Other names for the fruit include Black Persimmon, Black Soap apple, Sapote Negro, Zapote Prieto, and Matasano de Mico. Sapote is an indigenous word in Central America that translates to sweet and soft fruit. Black sapotes are not related to the Mamey or White sapote cultivars but are closely linked to persimmons, a fruit that appears to be their orange counterpart. There are many different cultivars, including the Bernicker, Reineke, Mossman, Cocktail, Maher, and Superb Black sapote. Their distinctly sweet flavor makes them primarily suitable for culinary uses, particularly in desserts.
Nutritional Value
Black sapote is rich in vitamin C, strengthening the immune system, aiding in collagen formation, and combatting free radical cell damage. The presence of vitamin A in this fruit is essential for maintaining good vision and promoting healthy skin. The calcium found in Black sapotes contributes to strong bones and teeth, while its fiber encourages digestion, promotes satiety, and helps regulate blood sugar levels. Black sapotes contain iron that supports oxygen transport in the blood and can help prevent anemia, while their phosphorus content improves energy production. The potassium in Black sapotes plays a crucial role in maintaining proper muscle function, regulating blood pressure, and promoting heart health.
Applications
Black sapotes are known for their chocolate-like flavor and are typically used for desserts like mousse, ice cream, and pie filling. Their dark flesh can be scooped out and eaten raw but is preferably sweetened and added to beverages, ice creams, cakes, and shakes. Black sapotes pair well with oranges and lemons and their pulp can be mixed with milk and nutmeg for pudding or blended with pineapple juice for a refreshing drink. Black sapotes are used in the cuisines of tropical regions all over the world. In the Philippines, they are skinned and deseeded and their pulp is served with citrus juice or used for pastry fillings. In Mexico, the pulp is mixed with brandy and topped with whipped cream. Black sapotes pair well with other tropical fruits like pineapples, coconut, papayas, dragonfruit, and passion fruit. They can be stored on the counter until ripe and then refrigerated for up to three days.
Ethnic/Cultural Info
Black sapote trees have a long history of cultivation in Mexico, having been domesticated for over 2,000 years. Revered by ancient civilizations, its fruit was highly prized for its rich, unique flavor and nutritional value. The Nahua people of Central Mexico and the Maya communities of Southeastern Mexico were known to cultivate and consume Black sapotes regularly, integrating them into their diets and cultural traditions. In addition to their use in these communities, the fruit was a staple among the Aztecs and other Indigenous peoples of Central America, who spread its cultivation throughout the region.
Geography/History
Black sapotes are native to the southern region of Mexico and can be found growing in the wild in both Mexico and Central America. This fruit is believed to have been brought from Mexico to Spain by Spanish colonizers in the late 17th century and then introduced to the Philippines in the late 18th century. Today, Black sapotes can be found in Hawaii, Florida, Cuba, Puerto Rico, Central America, tropical areas of Asia, Australia, and the island of Mauritius off the coast of Africa. They grow in tropical and subtropical climates, where they are often cultivated in gardens or sold at farmers' markets. Black sapotes are relatively obscure fruits with a short window of availability, making them rare to find in regions far from where they are grown.
Specialty Produce
1929 Hancock St, San Diego, CA 92110
View on Instagram
6192953172
Black Sapote From San Diego, California….Black sapote skin starts smooth and green but develops dark smudges and wrinkles as it ripens, giving the fruit a bruised look. Its flesh turns dark brown with a caramelized appearance and soft texture, similar to dates or overripe papaya. Inside are 6 to 12 flat brown seeds, each about 1 to 3 centimeters wide, and these need to be removed before eating.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
Black sapotes are incredibly versatile, adding richness to tropical cuisines globally. Their pulp, often paired with citrus juice in the Philippines, is mixed with brandy and whipped cream in Mexico. They complement tropical fruits like coconut, pineapple, and passion fruit, and can be blended into drinks or desserts. Store ripened sapotes in the refrigerator for up to three days to maintain their flavor and texture.
Yesifrut
3122564436
Black sapotes, often called the chocolate pudding fruit, belong to the Ebenaceae family and are botanically known as Diospyros digyna. Their flavor, texture, and dark color make them a favorite for desserts. Though unrelated to Mamey or White sapotes, they are closely connected to persimmons. Rich in vitamin C, calcium, and potassium, they support immune health, digestion, and heart function while enhancing skin, vision, and bone strength. Their sweetness and versatility shine in culinary creations.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Black Sapote: This fruit is native to southern Mexico and Central America. It was introduced to Spain by colonizers in the late 17th century and later brought to the Philippines in the late 18th century. Black sapotes thrive in tropical and subtropical climates and are grown in diverse regions including Hawaii, Florida, Puerto Rico, Australia, and Mauritius, but their limited availability makes them a rare find.
Mercado No. 1
Black sapote trees have been cultivated in Mexico for more than 2,000 years, deeply rooted in the diets and traditions of Indigenous peoples. The Nahua of Central Mexico and the Maya of Southeastern Mexico valued its unique flavor and nutritional benefits. The Aztecs and other groups also widely farmed this fruit, making it a staple food and a key part of cultural practices across Central America.
Specialty Produce
1929 Hancock St, #150, San Diego, CA 92110
View on Instagram
6192953172 [email protected]
Black Sapote From Specialty Produce In San Diego, California…Black Sapote is a distinctive fruit with lime-green skin that develops dark smudges as it ripens, giving it a wrinkled appearance. Its flesh transforms into a dark brown, custard-like texture reminiscent of burnt caramel, making it popular for its chocolate-like sweetness blended with hints of prune, honey, and molasses. The seeds, numbering 6 to 12, are smooth and brown, and should always be removed before consuming.
Specialty Produce
1929 Hancock Street
(619) 295-3172 [email protected]
Black sapotes are prized for their unique chocolate-like flavor, making them a popular ingredient in desserts like mousse, pies, and ice cream. They can be eaten raw or enhanced with sweeteners when added to shakes, cakes, or puddings. Pairing well with oranges, lemons, and tropical fruits like pineapple and papaya, black sapotes are versatile in cuisines worldwide. In Mexico, their pulp is famously blended with brandy and whipped cream, and in the Philippines, served with citrus juice. Once ripe, they can be chilled for up to three days.
Robert Is Here
19200 SW 344th st. Homestead, FL 33034
305-246-1592
Black sapote: Often called the "chocolate pudding fruit," Black sapotes are valued for their sweet taste and soft, dark paste-like texture, making them perfect for dessert recipes. Although they resemble an orange persimmon's tropical cousin, they're entirely unrelated to Mamey or White sapote cultivars. The fruit is renowned for its unique cultivars such as Bernicker, Mossman, and Maher, each celebrated for distinct flavors.
Black Sapote tastes like chocolate pudding are in-season at Robert Is Here Fruit Stand Everglades Florida…Black Sapote is a tropical fruit native to southern Mexico and Central America, later introduced to Spain and the Philippines by colonizers. Today, it thrives in tropical and subtropical climates like Florida, Hawaii, and Puerto Rico. Its brief availability makes it rare outside these regions, often found in local markets or gardens rather than mainstream grocery stores.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Black sapote trees have been cultivated in Mexico for over 2,000 years and were highly esteemed by ancient civilizations like the Nahua and Maya. The fruit was integral to their diets and traditions, appreciated for its unique flavor and nutrition. It was a staple among the Aztecs and other Indigenous peoples, who helped spread its cultivation throughout Central America.
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