fruit ID (forum)

gimme starts with ...
Bought a couple of these in old Phuket town. They were very sweet... a couple of longish dark seeds and a little grainy. does anyone know what it is?
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Picture: 1

Time: 20th October 2013 9:44pm

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About the Author gimme
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Anonymous says...
sapodilla

Time: 20th October 2013 10:37pm

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Bosai says...
The fruit is locally called "Chikoo" in South East Asia. In English, it is Sapodilla. Very sweet when ripe.

Time: 20th October 2013 10:43pm

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Jason says...
Looks like it came from the dirt and tastes like its full of wet brown sugar = sapodilla

Time: 20th October 2013 10:44pm

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gimme says...
Thanks I thought it was so as i love sweet fruit i planted the prolific variety when I got back home. A lot of pictures show the fruit as much rounder.

Time: 20th October 2013 11:02pm

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Jason says...
Yeah some are round, some not. Same with Mamey and a lot of other things

Time: 20th October 2013 11:46pm

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trikus says...
Fruit tasting and display at recent Mission Beach Monster Market .. some well grown Sapodildos ;-)

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Picture: 2

Time: 28th October 2013 1:51pm

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ivepeters says...
Lucky you trikus.
My sap is just starting to flower,hopefully I'll have some soon.

Time: 28th October 2013 3:26pm

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starling says...
Man, I've always wanted to try sapo, I've never seen it for sale in Brissy.

Time: 28th October 2013 4:47pm

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VF says...
Starling, if you're up for a drive, Tropical Fruit World has them for sale atm. Also other seasonals are available such as Canistel, White Sapote, Black Sapote, Star Apple,Yellow Pitaya and Jaboticabas (regular & yellow). Mamey Sapote also ready any day now.

Time: 30th October 2013 10:02am

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BJ says...
Or you could soak a soft pear in syrup then dip it in brown sugar.

If mamey is on I'll have to take a drive...

Time: 30th October 2013 3:31pm

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sturnus says...
BJ,

when you can, drop me a message at: LJO84 AT hushmail dot com.

cheers


Time: 30th October 2013 8:14pm

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About the Author 91
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gimme says...
i tried a mamey sapote today that i picked up from TFW. geez i didnt enjoy it at all! a tasting resulted in dry mouth like from a chalky lady finger banana

Time: 31st October 2013 6:37pm

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ivepeters says...
Did you try anything else ?

Time: 31st October 2013 8:44pm

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gimme says...
Canistel, a similar experience. Yellow jaboticaba wasnt bad, worth growing as it isnt a huge tree. think I still prefer black though. I bought home some white sapote, big round sapodilla and lindA avocadoes. All of which will need to ripen :)

Time: 31st October 2013 9:03pm

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BJ says...
Canistel are best in smoothies. Very few good out of hand. Mamey are similarly great in a smoothy, but a few are great out of hand, but many are gritty. Yellow jaboticaba is very tasty but has very little flesh - one day M. stigipes and M. guaquiea should replace the M. glozoviana we have here currently. Sapodilla can also be terribly gritty if you don't get a good cultivar. Which is why Daleys is such a great resource, so we can grow the superior types in our home gardens.

Time: 31st October 2013 9:13pm

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ivepeters says...
Hopefully , you should like the rest of the haul.

Time: 31st October 2013 9:14pm

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Anonymous says...
Never met a canistel I liked...don't like the flavour or its par-boiled albumin consistency.

Time: 1st November 2013 5:00pm

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VF says...
Aaaah, lucky you Gimme. A few more days later and I could have had Mamey Sap. too. :( Sounds like you had some under-ripe fruit though - some are a bit grainy, but texture generally should be similar to a baked, dense-type pumpkin. Flavours a bit variable, but a bit like mildly spiced pumpkin-pie. Yummiest I've had though had a Marzipan like favour. Definitely shouldn't be chalky. Some Canistel can be thick and dry (smoothy material), but the best are actually quite moist and good for eating out of hand (I've just had one for brekkie - yum). Don't be tempted to eat your Sapodillas before ripeness either, or similar experience to eating an astrigent Persimmon. :P

???Albumin. Albumin = egg white

Time: 2nd November 2013 8:34am

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gimme says...
how soft should white sapote be before i cut it?

Time: 2nd November 2013 12:11pm

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Jason says...
Not as soft as you would imagine. As soon as as butter knife goes through it easily you are about good too go. Leaving it to go really soft compromises the flavour pretty quickly.

Time: 2nd November 2013 3:29pm

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