The fruit which can weigh from 200 grams to one kilo is likened to the shape of a large tomato, with the stem coming from a calyx on top of the fruit. It is picked green and allowed to ripen to prevent damage to the crop. Its bright shiny green skin darkens to a dark olive/brown as it ripens. The Sapote will become quite soft and squishy to the touch, almost oozing its chocolate like flesh. In fact, the softer the fruit, the better it is.
To eat, the fruit should be cut around its equator, and the flesh inside should look shiny, dark brown and moist. A very inviting fruit. A lighter brown and dry flesh indicates an unripened fruit. The flesh can be eaten with a spoon directly from the skin.
The taste is of chocolate undertones with a date finish. There is no detectable aroma and the texture on the tongue is silklike, oily, almost like that of a chocolate mousse. There are undertones of sweetness although not overly sugary. The Sapote is an undemanding but pleasant fruit. Attractive but no dominating characteristic.
A squeeze of lime enhances the flavours for some. The Black Sapote is more often used as a culinary fruit with the addition of vanilla, rum, cream or a liqueur to make delicious icecream, mousses, cakes, milkshakes, muffins or breads.
It is also a popular ingredient for tropical fruit wines and makes a delicious Port.