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Satisfying Your Sweet Tooth With Sapodilla Pie

Dianna is a writer with a background in education and business. She writes to inspire and encourage others.

satisfying-your-sweet-tooth-with-sopodilla-pie

Sapodilla is a tropical fruit similar to mango with a soft yellowish pulp, composed of simple sugars like fructose. It is sweeter than most other fruits and is higher in calories, but it's an excellent source of fiber. In fact, if you devour a good amount, it works as a laxative. And, in spite of the discomfort, it aids in protecting colon mucosa from cancer-causing toxins. Just keep the amount to a minimum (I know this from experience). This evergreen originated in the rain forests of Central America. Today it is favored in the tropical belt, especially in the Caribbean Islands.

I discovered the delectable fruit while visiting a friend here in South Florida. As we walked through her garden area, the tree over-towered all plants with not only its height but with its glorious golden pods hanging from almost every branch. With the sapodilla she gave me, I tried different methods, such as in a salad, but the pie recipe topped the charts. For the ultimate experience, have a slice with your favorite coffee beverage.

A Golden Treasure!

This fruit is treasured for its sweet flavor and nutritious benefits.

This fruit is treasured for its sweet flavor and nutritious benefits.

Interesting Trivia

The fruit has a brownish color and is quite large, similar to a grapefruit. The texture of the pulp is grainy, sweet, and smooth with a aromatic flavor. It is rich in antioxidants and may have potential anti-inflammatory, antibacterial, and anti-parasitic effects. (Source: merriamwebster.com)

As my friend shared, sapodillas can be picked unripe but must be left in the sun to mature for seven to ten days. I had to leave mine on a sunny ledge for almost two weeks, but in the end, they ripened nicely. You can tell the fruit is ripe if you scrape a bit of the outer skin off and the pulp is yellow or orange underneath; if you see green, it is not ripe. Ripe fruit can be kept in the refrigerator for about three to four days.

Once you are ready to eat or use the fruit, cut it in halves as you would an avocado. Scoop the flesh using a spoon and discard the seeds. It is wonderful to be eaten as a snack or used in a salad. I suggest trying it in a smoothie.

A word of caution: Eating unripe sapodilla can cause allergic reactions, mouth ulcers, and difficulty breathing. Please make sure the fruit is ripe before consuming.

Sapodilla flesh when ripened is deep yellow and soft. The seeds are not edible and can be tossed out.

Sapodilla flesh when ripened is deep yellow and soft. The seeds are not edible and can be tossed out.

Notes for the Inquisitive Cook

As I mentioned earlier, the texture of this fruit is grainy. As I sampled a slice of the pie, my taste buds were delighted by the sweetness yet hesitated to label it satisfactory due to the foreign texture. However, it is truly an enchanting dessert.

Experiment with added ingredients such as allspice, ginger, molasses, or nutmeg. The pie is almost pumpkin and can be a great new dish for special occasions or even Thanksgiving. As I am thinking along these lines, I may just try it next as an empanada. Be creative!

Most groceries in the topical belt carry this fruit in season but other regions may have to purchase it online or wait to sample when visiting the area. Buy it fresh and look for smooth, intact skin without any blemish or cracks. Ripened fruit will yield to gentle pressure (as you would test for ripe avocados).

Cook Time

Prep timeCook timeReady inYields

20 min

30 min

50 min

Serves six to eight

Ingredients

  • 1/2 cup sugar
  • 1/2 teaspoon salt, salt
  • 1 teaspoon ground cloves
  • 3 eggs
  • 1 1 /2 cup mashed ripe sapodilla
  • 1 cup milk
  • 1 cup yogurt
  • 2 tablespoons honey
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1 unbaked 9" pie shell, deep-dish recommended

Instructions

  1. Preheat oven to 425 degrees F.
  2. Mix sugar, salt, cloves and cinnamon in a small dish.
  3. Beat eggs in a large bowl.
  4. Stir in sapodilla and sugar mixture.
  5. Gradually stir in milk, yogurt, honey and vanilla.
  6. Pour into pie shell. Bake 15 minutes; turn temperature down to 350 degrees and bake 25-30 minutes more or until firm.
  7. Serve with a dollop of whipped cream. Enjoy!

Food Hack for Pumpkin Pie!

The pie is finished when it is firm to the touch. Looks exactly like a pumpkin pie but tastes sweeter!

The pie is finished when it is firm to the touch. Looks exactly like a pumpkin pie but tastes sweeter!

Nutrition Facts: 100 grams of Sapodilla

Source: USDA National Nutrient Data Base

Principle

Nutrient Value

% of RDA

Vitamin C

14.7 g

24.5%

Vitamin A

60 IU

2%

Potassium

193 mg

4%

Calcium

21 mg

2%

Magnesium

12 mg

3%

Energy

83 Kcal

4%

Carbohydrate

19.9 g

15%

Total Fat

1.10 g

3.5%

Protein

0.44 g

<1%

This content is accurate and true to the best of the author’s knowledge and does not substitute for diagnosis, prognosis, treatment, prescription, and/or dietary advice from a licensed health professional. Drugs, supplements, and natural remedies may have dangerous side effects. If pregnant or nursing, consult with a qualified provider on an individual basis. Seek immediate help if you are experiencing a medical emergency.

© 2019 Dianna Mendez

Comments

Dianna Mendez (author) on April 05, 2020:

Thank you, Bhttuc, for stopping by to comment. The fruit is sweet and makes a wonderful dessert.

bhattuc on April 04, 2020:

Very nice. Exhaustive and well presented.

Devika Primic on December 12, 2019:

I have not heard of this type of pie. Unique and sounds good to me

SARA from Islamabad on September 17, 2019:

Very appetizing... can't wait to try this one.

Very informative article also.

Cheryl E Preston from Roanoke on September 15, 2019:

Looks delicious. I hope to be able to try some one day.

Besarien from South Florida on July 04, 2019:

I love sapodilla! I don't have a tree in my yard but occasionally see them at a fruit stand. I will try this next time I find one.

Dianna Mendez (author) on May 01, 2019:

Cristine, I can't say enough about this sweet pie's taste. I imagine there are fruits in the Philippines that are just as wonderful. Enjoy your day.

Dianna Mendez (author) on May 01, 2019:

Cristine, I can't say enough about this sweet pie's taste. I imagine there are fruits in the Philippines that are just as wonderful. Enjoy your day.

Cristina Santander from Manila on April 30, 2019:

Nice hub ! This is seemingly a very nice recipe. Looks so tasty although this fruit is not found in the Philippines.Thanks for sharing.

Dianna Mendez (author) on April 24, 2019:

Cynthia, tapioca starch sounds like a good alternative. I may have to try it myself next time I make this pie.

Cynthia Zirkwitz from Vancouver Island, Canada on April 21, 2019:

@Dianna this looks absolutely delicious. In order for me to replicate the recipe... oh wait, I'm vegan... in order for me to veganize the recipe I guess I could try ground chia seed in lieu of eggs, or maybe just some tapioca starch? And the sapodilla fruit-- I wonder who imports that around here? Research to be done!

North Wind from The World (for now) on April 16, 2019:

@ Miebakagh57 and Dianna - it works but sometimes too quickly! Make sure to check your fruit daily because I have experienced the fruit ripening quicker than anticipated.

Miebakagh57 on April 16, 2019:

Hello, NorthWind, I will likewise try the tip of riping avocado (and apply same trick to any stony fruit). Thanks for sharing.

Dianna Mendez (author) on April 15, 2019:

North Wind, thank you for the tip on ripening the fruit to reduce residue. I will give it a try. Glad to know someone else enjoys the fruit.

North Wind from The World (for now) on April 15, 2019:

Sapodilla is a delicious fruit and one of my favourites. There are different varieties, actually. Some can be the size of a plum, some can be the size of a grapefruit, as you mentioned, and some have a sort of pear shape. They are all delicious as far as I am concerned. To ripen them I have always wrapped them in newspaper and put them in a cupboard. They get ripe fast that way and the gummy bit from the top of the fruit gets soaked up in the newspaper. It is how I ripen avocados and pears as well, actually.

I always compared the graininess in spaodilla to that of a pear. The difference, I find, is in the sweetness yet slight tartness in the fruit. Nutmeg really makes a sapodilla pie tasty and it could go well in a sweet loaf as well. Sapodilla cookies, sapodilla muffins, sapodilla jam...I could go on and on. It's a great fruit and very good for you!

I will definitely try out your sapodilla pie recipe!

Dianna Mendez (author) on April 14, 2019:

Linda, you probably have some fruits in your area not available here. I am learning as I go living in the tropics. Have a great week!

Linda Chechar from Arizona on April 13, 2019:

I've never heard of sapodilla fruit. It sounds like it has a few healthful benefits. I certainly won't be finding it here in Arizona but I love to learn about exotic fruits and veggies. And by the way, the pie looks delish!

Dianna Mendez (author) on April 12, 2019:

Nithya, good to see you stop by dear friend. Have wonderful weekend!

Nithya Venkat from Dubai on April 12, 2019:

I would love to try this pie, it looks delicious. Thank you for sharing this recipe.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on April 11, 2019:

Hello, Dianna, thanks for the response. I am taking good note of it. Enjoy the day.

Dianna Mendez (author) on April 11, 2019:

Miebakagh, this is my first try at freezing a sapodilla pie. I'm guessing no more than three months? I plan on using it next month for a tea luncheon (if my husband doesn't find it first!). Good question.

Dianna Mendez (author) on April 11, 2019:

Jo, I'm not sure Tennessee stores would have this available but you never know. Would love to be in those mountains with you today, so beautiful.

Jo Miller from Tennessee on April 11, 2019:

I've never heard of this fruit, but the pie looks delicious. Thanks for the information. I'll be looking for this fruit to try.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on April 10, 2019:

Hello, Dianna, I take note today that the sapodilla fruit pie can be preserved in the freezer. But for how long? Thank you, and enjoy the day.

Dianna Mendez (author) on April 09, 2019:

RTalloni, I opened my freezer today to see my extra sapodilla pie inside. I was tempted to get it out a slice but I'll hold on for awhile for when I really need something special. Hope you find this fruit nearby. Thanks for stopping in.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on April 09, 2019:

Hi, RT, thanks for your thoughts.

RTalloni on April 09, 2019:

This recipe hub is an enjoyable read. So appreciate learning about sopodilla and seeing the recipe for its pie. Would love to try it sometime. I see the way to say it in Brazil and learned more about the fruit's taste in a comment below. Thanks for adding the word of caution for those of us who are unfamiliar with this tropical fruit. Will be on the look out for it.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on April 08, 2019:

Hi, as I have no comment to make here, but I am noting the discussion not to miss a salient and significant point or be sway offline. Many thanks for your thoughts.

Dianna Mendez (author) on April 08, 2019:

Linda, I remember living way up north where the fruit is seasonal. I do miss the wonderful apples grown there. I do hope you get to try this fruit one day to enjoy the sweetness.

Dianna Mendez (author) on April 08, 2019:

Flourish, I was so fascinated by this fruit. It is quite new for me and I am glad my friend gave me a few to sample. I will have to look at CarbDiva's article on this sweet fruit. Thanks for your thoughts.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on April 08, 2019:

Hi, like you, I'm on that sort, of course, to get this marvelous fruit in a foreign mart in my state. Thank you.

Linda Crampton from British Columbia, Canada on April 08, 2019:

I'd love to try this fruit. It sounds very interesting. I doubt whether I'll find it where I live, but I'll keep my eyes open. Thanks for sharing the informatiion and the recipe, Dianna.

FlourishAnyway from USA on April 08, 2019:

I'd like to try this pie as well as the fruit itself. I'm going to look for it in local grocery stores that carry exotic fruits.

It's funny how I've never previously heard of this fruit but it's the second time now in only a few days that I've heard of it. CarbDiva here on HP featured a question about it in her article recently.

Dianna Mendez (author) on April 08, 2019:

Shauna, I am not sure how far up this tropical tree grows. It is funny how just a few hours north the plants and trees are different. I will check with a few friends I have up there and let you know. I was pleased with how it turned out, very firm and quite sweet.

Shauna L Bowling from Central Florida on April 08, 2019:

Dianna, I've never heard of this fruit. It certainly has some impressive properties! The pie looks delicious and turned out beautifully. Do you know if sapodilla is available in Central Florida?

Dianna Mendez (author) on April 07, 2019:

James, maybe they grow them bigger in Texas! Just saying.

Dianna Mendez (author) on April 07, 2019:

Nell, I would be interested to know if you can get it there. The feeling is mutual: you introduce me to new things too.

James C Moore from Joliet, IL on April 07, 2019:

Sounds delicious! I see where one your comments suggested sapodilla might be available in Texas. Something to look for whenever I visit there again.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on April 07, 2019:

Hello, Dianna, you are welcomed. I'll look out for the fruit in a foreign fruit Mart in my area. Thanks for weighing in, and good day.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on April 07, 2019:

Hi, Neil, you speak truth. But in suchsituation,a little of this good thing here and there will sooner or later put youover. Thank you.

Nell Rose from England on April 07, 2019:

Hi Dianna, I had never heard of it before! And that's pretty scary to have such a violent reaction if its not ripe! I will have to see if we can get it over here, you always show me something new!

Dianna Mendez (author) on April 07, 2019:

Mary, it does have a pear like taste. My friend who owns the tree thinks it tastes like cinnamon. Yes, the residue is something you have to deal with to get to the meat of the fruit. I may have to start a tree of my own just to have them on hand every day. Enjoy them for me.

Dianna Mendez (author) on April 07, 2019:

Kim, the photos only give you a hint of how good it really is. I have a pie in my freezer stored away for a special occasion. It surprises people at how much it tastes like pumpkin pie.

Dianna Mendez (author) on April 07, 2019:

If we lived closer Bill, I would have you and Bev over for a slice.

Dianna Mendez (author) on April 07, 2019:

Miebakagh, I am fairly certain you could find it in your area. This fruit has gained popularity throughout Europe and the middle east. If you like sweets, this one will satisfy your taste for them.

Dianna Mendez (author) on April 07, 2019:

Zia, it looks great and tastes better. If you were near I'd give you a slice to try just so you would truly know it is good.

Dianna Mendez (author) on April 07, 2019:

Peggy, living in Texas you may have this fruit available. If you do find try it let me now if you find it similar to pumpkin pie. It also does well in bread and muffin recipes.

Dianna Mendez (author) on April 07, 2019:

Ruby, it is totally good for you, especially the sweet taste. Hope you get to enjoy a slice one day.

Dianna Mendez (author) on April 07, 2019:

Dora, the ingredients are ones most people have around the home. Getting the sapodilla is not so common. Glad you liked the idea.

Mary Wickison from Brazil on April 07, 2019:

I have a sapodilla tree in my garden. I normally just eat the fruit but I think making it into a pie would be fantastic!

To me, the fruit tastes like pears cooked in brown sugar. This is now my favorite fruit, replacing bananas.

My problem is the gooey residue it produces. It was used in the making of chewing gum. Here in Brazil, we call it 'sapote'. (SAP O CHEE).

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on April 07, 2019:

Hi, Bill, are you going to make yours or helping your good self from Dianna Mendez Sapodilla pie plate? No, offense here. Just lol!

ocfireflies from North Carolina on April 07, 2019:

Dianna,

Like Bill, I had never heard of this fruit. Though, after reading your hub, I am definitely intrigued. Hoping I get the chance to try sapodilla.

Kim

Bill Holland from Olympia, WA on April 07, 2019:

Absolutely have never heard of Sopodilla....didn't know it existed. Having said that, I would be willing to try a slice of that pie for sure.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on April 06, 2019:

Hello, Dianna, I am very unfamiliar with the Sapodilla fruit. I hope to check in a foreign mart shop where imported fruits are sold. Thanks for sharing your wonderful experience here. Enjoy the day.

Zia Uddin from UK on April 06, 2019:

Looks great and probably tastes great. Will consider trying this. Thx for the recipe.

Peggy Woods from Houston, Texas on April 06, 2019:

This is a fruit of which I am unfamiliar. Your finished pie does resemble a pumpkin pie. When shopping our local markets I will keep an eye out for sapodilla. I am eager to try it after reading your post. Thanks for writing about it and giving us your recipe.

Ruby Jean Richert from Southern Illinois on April 06, 2019:

I have never tasted sapodilla, it sounds delicious, but most importantly, good for you. The pie looks yummy. Thank you for sharing.

Dora Weithers from The Caribbean on April 06, 2019:

The picture of your Sapodilla Pie is appealing and the ingredients seems like a tasty combination. Thanks for the recipe and for sharing your sapodilla experience.

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