With its rich brown flesh and creamy texture it’s not surprising that, outside Mexico, zapote negro is often called “chocolate pudding fruit.”
Beneath its papery olive-green skin, you wouldn’t expect to find such a rich brown, pudding-like pulp. Nor would you likely feel inclined to choose one that’s properly ripe, all wizened, saggy and split!
It’s not sweet like chocolate pudding, but, like raw, natural cacao, zapote negro has an earthy and slightly floral flavor. It’s pleasant enough, but doesn’t make a big impression on its own.
Many Mexicans grew up enjoying this fruit as a creamy drink, blended with orange juice, a little sugar, and for the adults, a shot of tequila!
We decided to go the savory direction, and added a little spice and tang to make this catsup-like condiment.
What does it go well with?
We serve this catsup with crisped (roasted or fried) root vegetables like camote (sweet potato), makal (Mayan word referring to a tropical tuber)any of the many tubers that can be found in Mexico.
Give it a try, and let us know what you think!