The Diospyros digyna is better known as the Chocolate Pudding Fruit or Black Persimmon. A native of Mexico, it’s an attractive tree with glossy leaves growing 2-5m.
When fully ripe, the pulp is like a soft chocolate mousse. Unripe, a little bitter. There are large inedible seeds in the middle.
It can be eaten raw (when ripe), but is typically mixed in shakes, puddings, cakes or with ice cream – especially with oranges, lemons, nutmeg, vanilla, rum or coffee liqueur.
It will continue ripening after picking for up to a week – only then should you refrigerate. Also freezes well for a few months.
The skin is initially olive green and darkens as it ripens, with a few black speckles. It ripens quickly, and the crown will rise when it is ready.
The pulp is white when raw and dark chocolate-coloured when ripe.
Benefits from a second tree to help with pollination and fruiting. Loves sun and water.
https://www.daleysfruit.com.au/buy/black-sapote-chocolate-tree.htm is a great variety that should fruit in 2-3 years.
Easy muffin recipe at https://www.bestrecipes.com.au/recipes/black-sapote-muffins/tgmhg6ec
Delicious orange-chocolate cake at http://www.fragrantvanilla.com/chocolate-sapote-cake-with-kumquat-orange-marmalade/
Incredible brownies at https://www.suwanneerose.com/2019/02/black-sapote-brownies/
Leaf Size: Large
FunctionsBush Tucker: No
Edible Flower: No
Uses: Fruit, Dessert, Freeze
Fire Retardant: Unknown
GrowingClimate Zone: Tropical, Subtropical
Planting Season: Spring
Harvesting Season: Spring, Summer
Sun/Shade: Full Sun
Soil: Well Drained, Moist
Frost Tolerant: A Little
Time to Maturity: 2-3yrs
Watering Preference: Moderate