Black sapote is native to Mexico and Central America. Usually mashed up and mixed with peanuts and a splash of rum is the preferred way to be eaten in its native land. My favorite way is to make a milkshake with it. It can be eaten out of hand but I’d like to wait for it to get completely ripe and leave it overnight in the fridge to get maximum flavor. It has even been known to be great for dehydrating or freeze-drying. It’s natures version of chocolate pudding and there’s a whole bunch of recipes out there online to explore.
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