Native to Mexico and the forests of Central America, black sapote now grows in copious quantities in tropical and sub-tropical regions of Australia. Like avocados, black sapote is best bought under-ripe and left to ripen at home, from green to brown.

Unlike avocados, this fruit reveals a black flesh that tastes like chocolate pudding when perfectly ripe. And it ripens with haste, so be sure to keep an eye on your fruits, and avoid refrigerating them before they are ripe.

When the sapote becomes soft enough to eat, you can cut the fruit in half, remove its seeds and scoop out the flesh to enjoy an instant pudding. You can also freeze the pulp to use in recipes up to six months later. Ask your local grocer for a stash of the much-coveted fruit, which is available most months of the year at many grocery stores.

Mashing it and adding in a little rum, vanilla, cream or coffee liqueur easily enhances the black sapote’s flavour. It also makes a delicious ice-cream and is great in mousses, cakes, cheesecakes, muffins, puddings and breads. You could also try making this interesting granola recipe, or creating a nutrient-rich face mask with the flesh.

Image via The Raw Advantage.