 |
||||||||||||||||
|
Sapodilla
Sapodilla is native to Central America. The fruit’s aromatic, sweet taste has led to its cultivation in every tropical country. Because sapodilla produces a large amount of latex sap it has become widely used as the base for chewing gum. When burned, the wood of the sapodilla tree gives off an aroma of incense. Characteristics Sapodilla is round to egg-shaped, typically 5 cm to 10 cm in diameter and varying from 75 g up to 200 g in weight. The brownish-grey skin is thin, with a heavily rusted texture. The flesh is a yellow-brown colour, with a gritty consistency. It contains a number of shiny, black seeds. Taste Sapodilla has a very rich, sweet caramel taste and some varieties have a slightly gritty texture. Buying and Storing Ripe sapodillas have brown skin and ‘give’ slightly when pressed. Unripened sapodillas are hard and unpleasantly astringent, with a smooth, greenish skin under the brown exterior. If they are cut before fully ripe, the fruit exudes a sticky sap. Unripened fruit will ripen at room temperature. Preparing and Serving Sapodillas can be eaten fresh by cutting them in half, scooping out the flesh and removing the seeds. A squeeze of lime or lemon will enhance the flavour. The flesh can be mashed and stirred into cream or custard or made into ice cream and mousse. It can also be added to cake and pancake mix and is excellent when dried. Availability January to February & September to November. Varieties There is a wide range of selections. Acknowledgement The information about avocados is mainly sourced from the Department of Primary Industries and Fisheries Queensland publication Tropical Tastes - Fruits, Foods and Flavours of North Queensland and is reproduced with due acknowledgement and authority.
[Top] |
|||||||||||||||
