Black Sapote, or black zapote, chocolate tree or black persimmon: here are some of the names by which Diospiros digyna, a plant native to Mexico and Guatemala, is called.
The fruit of the chocolate plant has a dark brown pulp that is pasty. The sweetish taste and texture are reminiscent of chocolate cream. Precisely for this reason its pulp is often transformed into mousse, or spread on bread and biscuits. It also becomes a healthy ingredient to be used for sweets and desserts, for the preparation of jams, puddings and smoothies.
The fruits are round and take on a light green color, which darkens and turns brown once it reaches maturity. They are eaten when they are very soft.
The consistency of the black zapote can very closely resemble that of a persimmon, a fruit whose flavor is not always particularly appreciated. But the taste of the fruit of the chocolate tree is unmistakable. That’s why we could define the black zapote as the fruit of the gluttonous. Even children might like it without problems.
They are rich in vitamin C – they contain 4 times more than a common orange – and low in fat. They provide important mineral salts such as calcium and phosphorus.
Black Sapote adapts easily to any type of soil, but for an excellent cultivation it is better if the soil must be kept, well drained and constantly humid. It cannot stand winter frosts.
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