Skip to main content

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.

Read More From Delishably

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

Related Articles