Black Sapote

It's related to the persimmon ... and the slang term is "Chocolate Pudding Fruit". I just planted one in my yard down on the Mexican border. It is a glossy-leaved evergreen, so it's visually attractive. My friends at River's End sold it to me. They'll sell the fruit when they have it too. I try to keep chunks of it frozen, to add to raw sorbets.

My sorbet technique is beyond casual. I cut fruits into 1" chunks when freezing them, and make sure I have plenty of perfectly ripe banana among the choices. Then I alternate them through the Champion Juicer, using the solid plate rather than the juice sieve. If I want to add raw cacao, I toss the powder over the frozen fruit bits before putting them through the juicer. If everything is frozen as you put it into the juicer, it comes out at exactly the same consistency as soft-serve ice cream.

Last night I used even amounts of Banana and Black Sapote, tossed in a light dusting of Raw Cacao. The bananas were sweet enough ... no need for additional sweeteners. I topped it with chopped hazelnuts. Currently I'm trying not to let myself skip dinner and head straight for dessert.