I really like Sapota.Â And was happy to find these frozen Sapota (or Sopadilla) at the Asian food market.Â They are from Thailand and sold in packages of 5 for $2.50.Â They are the next best thing to the fresh ones.
Since they are frozen, you may want to leave them out for a bit to let them soften up.Â Then scoop out with spoon and eat the sweet flesh part.Â I was surprised at how sweet they were, almost like maple syrup.Â The skin is edible too, but I haven’t tried it yet.
In India and Thailand, they are usually made into drinks mixed with sweet condensed milk and ice.Â Or just blend with milk and sugar to make a shake.Â The fruit itself is so sweet, it’s like a good desert inÂ fruit. In Thai they are called “lamut” pronounced “lamoot”.Â In Singapore, they are referred to as “chiku” fruit.
They grow in hot tropical climate.Â Sapota can be found growing wild in the forests of southern Mexico and northern Central America.Â Also refer to as both Sapodilla and mamey.Â I have had Mexican ice cream (paleta) made with mamey and it is the best ice cream ever.Â They usually sell out really fast too.
Here is a better picture of sapota or mamey tree.Â Photo from Daleys Fruit Tree Nursery in Australia.Â Daleys has many different varieties of mamey or Sapota to chose from as well.Â It a looking neat tree, remind me of Papaya tree too.
I used to always buy the canned version of Sapota. But the last few Aroy-D cans I bought tasted horrible. It was bland and did not taste like real fruit, more liked sugared cardboard. So I never bought them again.
This photo I took of the White Sapote from the International Rare Fruit Orchard in San Jose, Ca.Â Not related to the Sapota, but name sound similar.Â This fruit is also popular in Central America.Â They are best eaten when ripen and are said to be very sweet, like sugar.Â the inside is also added to ice cream and milk shake as well.Â In Mexico, they are believed to have a soporific effect, meaning it makes you sleepy.
Other interesting Sapota fact:Â chicle, the basis for chewing gum is made from the milky latex of this tree.Â It has a caramel-like, sweet flavor somewhat to maple syrup or brown sugar.Â Source from Oregon State UniversityÂ here.
Ian Maguire’s Sapota picture here.