Sapodilla

Sapodillas can be difficult to find outside of regions where they are grown, though they are sometimes shipped to specialty stores. If you find them in a grocery store, they may be slightly unripe to avoid bruising.

Ripeness signs: The fruit should be very soft with dry, wrinkled skin. A ripe sapodilla may look a little worse for wear, but don't judge by appearance alone. Avoid any with breaks in the skin — they may rot before fully ripening.

Ripening unripe fruit: Unripe sapodillas will ripen at room temperature over several days, though the process can sometimes take up to 10 days. The unripe fruit is incredibly bitter and astringent, leaving a dry "puckered" sensation like an unripe persimmon or black sapote.

Sapodillas purchased firm need to be ripened at room temperature. Refrigerate ripe fruit for up to a week.

To eat sapodillas fresh: slice the fruit in half, carving around the seeds like you would an avocado. Once you've removed the seeds, scoop out the pulp with a spoon. The texture is smooth and custard-like.

In Latin America, sapodillas are a favorite in batidos — fruity milkshakes that showcase the fruit's creamy texture. Using sapodillas in baked goods like pies and crumbles showcases their intense, warm, malty flavor.

Sapodillas can be used for jams and jellies, especially in combination with other fruits. The scooped-out flesh can also be frozen in chunks for several months.

The milky, latex-filled sap of the sapodilla tree is the original source for chicle — a natural chewing gum enjoyed by Indigenous people of Mexico and Central America for generations.

The bark of the sapodilla tree is filled with tannins — natural compounds with a dark color that can be used as a stain for textiles or as a traditional medicine for stomach troubles.

Seasonality: Sapodillas are available from late winter through fall, though their peak season typically happens in midsummer.

Geography & History: Native to Mexico's Yucatan peninsula, sapodillas became extremely popular throughout Central America and the Caribbean, where they have been cultivated for thousands of years. Spanish colonists brought the fruit to the Philippines, and from there it spread throughout tropical Asia. Today it is grown most extensively in India and Mexico.

US Growing: The frost-sensitive trees can only be grown in warm areas like South Florida and Hawai'i, where they are a favorite at farmers' markets.

Pesticides: Sapodillas are undemanding trees that often grow wild, so cultivated trees don't need much beyond manure. They are also pest resistant in most of their range, so pesticide use is uncommon. Many fruits are grown in backyards on a small scale, possibly without chemicals. Ask your vendor about growing practices.