This brown-skinned fruit grows wild in the South American Andes but is also cultivated in other hot, temperate areas of the world. The flesh is sweet and reddish-brown. Choose firm, unblemished fruit and ripen at room temperature until soft to touch. The black seeds cannot be eaten.
Uses: Eat raw or cut into chunks and add to fruit salad. Alternatively, purée the flesh to make ice cream or a sauce.
To store: Sapodillas do not keep for very long so once ripe store them in the fridge.
To prepare: Cut the fruit in half and eat from the skin. To include in recipes peel it, and cut into chunks or purée.