Satisfying Your Sweet Tooth With Sapodilla Pie

Updated on December 7, 2019
teaches12345 profile image

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

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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. | Source

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. | Source

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 time: 20 min
Cook time: 30 min
Ready in: 50 min
Yields: 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! | Source

Nutrition Facts: 100 grams of Sapodilla

 
 
 
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%
Source: USDA National Nutrient Data Base

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.

Questions & Answers

    © 2019 Dianna Mendez

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      • profile image

        Devika Primic 

        101 minutes ago

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

      • saraz profile image

        SARA 

        2 months ago from Islamabad

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

        Very informative article also.

      • Cheryl E Preston profile image

        Cheryl E Preston 

        2 months ago from Roanoke

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

      • Besarien profile image

        Besarien 

        5 months ago from South Florida

        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.

      • teaches12345 profile imageAUTHOR

        Dianna Mendez 

        7 months ago

        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.

      • teaches12345 profile imageAUTHOR

        Dianna Mendez 

        7 months ago

        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.

      • cristina327 profile image

        Cristine Santander 

        7 months ago from Manila

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

      • teaches12345 profile imageAUTHOR

        Dianna Mendez 

        7 months ago

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

      • techygran profile image

        Cynthia 

        7 months ago from Vancouver Island, Canada

        @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 profile image

        North Wind 

        7 months ago from The World (for now)

        @ 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.

      • profile image

        Miebakagh57 

        7 months ago

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

      • teaches12345 profile imageAUTHOR

        Dianna Mendez 

        8 months ago

        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 profile image

        North Wind 

        8 months ago from The World (for now)

        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!

      • teaches12345 profile imageAUTHOR

        Dianna Mendez 

        8 months ago

        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!

      • lindacee profile image

        Linda Chechar 

        8 months ago from Arizona

        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!

      • teaches12345 profile imageAUTHOR

        Dianna Mendez 

        8 months ago

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

      • Vellur profile image

        Nithya Venkat 

        8 months ago from Dubai

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

      • Miebakagh57 profile image

        Miebakagh Fiberesima 

        8 months ago from Port Harcourt, Rivers State, NIGERIA.

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

      • teaches12345 profile imageAUTHOR

        Dianna Mendez 

        8 months ago

        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.

      • teaches12345 profile imageAUTHOR

        Dianna Mendez 

        8 months ago

        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 profile image

        Jo Miller 

        8 months ago from Tennessee

        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.

      • Miebakagh57 profile image

        Miebakagh Fiberesima 

        8 months ago from Port Harcourt, Rivers State, NIGERIA.

        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.

      • teaches12345 profile imageAUTHOR

        Dianna Mendez 

        8 months ago

        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.

      • Miebakagh57 profile image

        Miebakagh Fiberesima 

        8 months ago from Port Harcourt, Rivers State, NIGERIA.

        Hi, RT, thanks for your thoughts.

      • profile image

        RTalloni 

        8 months ago

        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.

      • Miebakagh57 profile image

        Miebakagh Fiberesima 

        8 months ago from Port Harcourt, Rivers State, NIGERIA.

        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.

      • teaches12345 profile imageAUTHOR

        Dianna Mendez 

        8 months ago

        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.

      • teaches12345 profile imageAUTHOR

        Dianna Mendez 

        8 months ago

        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.

      • Miebakagh57 profile image

        Miebakagh Fiberesima 

        8 months ago from Port Harcourt, Rivers State, NIGERIA.

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

      • AliciaC profile image

        Linda Crampton 

        8 months ago from British Columbia, Canada

        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 profile image

        FlourishAnyway 

        8 months ago from USA

        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.

      • teaches12345 profile imageAUTHOR

        Dianna Mendez 

        8 months ago

        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.

      • bravewarrior profile image

        Shauna L Bowling 

        8 months ago from Central Florida

        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?

      • teaches12345 profile imageAUTHOR

        Dianna Mendez 

        8 months ago

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

      • teaches12345 profile imageAUTHOR

        Dianna Mendez 

        8 months ago

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

      • justthemessenger profile image

        James C Moore 

        8 months ago from The Great Midwest

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

      • Miebakagh57 profile image

        Miebakagh Fiberesima 

        8 months ago from Port Harcourt, Rivers State, NIGERIA.

        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.

      • Miebakagh57 profile image

        Miebakagh Fiberesima 

        8 months ago from Port Harcourt, Rivers State, NIGERIA.

        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 profile image

        Nell Rose 

        8 months ago from England

        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!

      • teaches12345 profile imageAUTHOR

        Dianna Mendez 

        8 months ago

        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.

      • teaches12345 profile imageAUTHOR

        Dianna Mendez 

        8 months ago

        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.

      • teaches12345 profile imageAUTHOR

        Dianna Mendez 

        8 months ago

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

      • teaches12345 profile imageAUTHOR

        Dianna Mendez 

        8 months ago

        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.

      • teaches12345 profile imageAUTHOR

        Dianna Mendez 

        8 months ago

        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.

      • teaches12345 profile imageAUTHOR

        Dianna Mendez 

        8 months ago

        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.

      • teaches12345 profile imageAUTHOR

        Dianna Mendez 

        8 months ago

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

      • teaches12345 profile imageAUTHOR

        Dianna Mendez 

        8 months ago

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

      • Blond Logic profile image

        Mary Wickison 

        8 months ago from Brazil

        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).

      • Miebakagh57 profile image

        Miebakagh Fiberesima 

        8 months ago from Port Harcourt, Rivers State, NIGERIA.

        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 profile image

        ocfireflies 

        8 months ago from North Carolina

        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

      • billybuc profile image

        Bill Holland 

        8 months ago from Olympia, WA

        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.

      • Miebakagh57 profile image

        Miebakagh Fiberesima 

        8 months ago from Port Harcourt, Rivers State, NIGERIA.

        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.

      • aziza786 profile image

        Zia Uddin 

        8 months ago from UK

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

      • Peggy W profile image

        Peggy Woods 

        8 months ago from Houston, Texas

        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.

      • always exploring profile image

        Ruby Jean Richert 

        8 months ago from Southern Illinois

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

      • MsDora profile image

        Dora Weithers 

        8 months ago from The Caribbean

        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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