It may not look sexy but this underrated fruit is very versatile. Originating from Central America, Mamey Sapote can spend up to a year on the tree before it ripens. Leave at room temperature until soft then wait one more day for a great taste.
The fruit is large and oval to egg shaped with a leathery brown skin with reddish flesh, which encloses a single large seed. Mamey Sapote has a pleasant peach-apricot flavour.
To determine if ripe, scratch off the skin on the upper part of the fruit. If the skin below is orange to red, it is ripe. It should also give a little when pressed. Pulp may be frozen.
Fresh or frozen pulp is usually combined with other ingredients to make milkshakes or ice-cream. To eat fresh, cut lengthwise and remove the seed. Small pieces can be mixed in a green salad or fruit salad. It makes excellent jellies, pastes, and conserves.