Wednesday, December 10, 2014

Sapote Banana Pudding

My kids were surprised to see chocolate pudding on the breakfast table.  They would be even more surprised to find out it was packed full of a wonderfully odd produce called sapote.  I love finding new and interesting produce at St Pete Locally Grown...adventures in the kitchen keep our family table interesting and fun.

The sapote is also called chocolate pudding fruit or black persimmon.  Inspired by the simplicity of the pudding recipes I saw, I created my own for breakfast this week.

Make sure your sapote are really ripe before using.  The skin should be a chocolate to drab brown color and when you gently squeeze it, your finger prints should remain on the fruit.  In other words, it will be mushy and unappealing to look at...but that is when they are at there flavor best!

Sapote Banana Pudding
In a food processor blend until smooth
1 ripe sapote
1 banana
1/8 cup sour cream or coconut cream
1 tablespoon cocoa powder
1 tablespoon brown sugar
1 teaspoon vanilla extract
 Serve immediately with sliced bananas.   I think a dollop of vanilla yogurt would be great or fresh berries...maybe even some raw nuts, but bananas is what  I had on hand.

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