Replace twenty ounces of berries in our Summer Berry Crumble with sapodilla for a tropical twist on this delicious classic dessert. Sapodilla can be used in crumbles, cakes, milkshakes, and pies. Cooking with Sapodillaīecause of their sweetness, sapodilla are a great showcase for dessert. Be sure to discard the seeds before eating. Sapodilla are also known as brown sugar fruit because of their intense sweetness and slight butterscotch flavor. You can tell when sapodilla are ripe because their skin becomes loose when unripe, sapodilla are firm and taut. As predicted, these unripe fruits are not so tasty to eat! When ripe, however, sapodilla have a deep juicy sweetness with an undercurrent of nuttiness. Unripe fruits have high levels of saponin, a bitter tasting compound whose name derives from the Latin word for soap. It is imperative to eat sapodilla fruits when completely ripe. Image Credit: Flickr user Herman Saksono ( CC BY-NC-ND 2.0 ) What Do Sapodillas Taste Like? These fruits have pale tan exteriors and golden yellow interiors dotted with dark glossy interior seeds. Sapodilla fruit are large round berries that grow two to three inches in diameter. The sapodilla, while native to the Americas, also grows throughout Southern Asia from India to Indonesia in any warm tropical environments. Sapodilla, also known as sapota, chikoo, chico, nasberry, or nispero, are a species of large evergreen tree that can grow up to one-hundred feet tall with trunks nearly two feet in diameter. While delicious eaten raw at peak ripeness, sapodilla can also be utilized in a variety of desserts and dishes. The fruit is known for its delightfully sweet flavor. Sapodilla is the name for both a tree and the fruit it bears, which are native to Mexico, Central America, and the Caribbean.
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