Ripe fruit has smooth, brown, inedible skin and a raised crown on top of the fruit. Mamey sapote is hard when unripe and becomes softer as it ripens.
Usually eaten raw. Do not forget to first remove its skin and any pits inside.
Store at room temperature until they are a little tender to the touch at which point they should be immediately consumed or refrigerated in a plastic bag for a couple of weeks.
Ripe fruit that gives a little bit under pressure when pressed.
Ripe fruit can be stored at room temperature for up to 1 week or refrigerate for up to 5 days.
Halve the fruit and eat the pulp with a spoon. Remove the seeds before consumption. Add the pulp to smoothies or make a sapodilla pie for dessert.
Heart-shaped fruits with firm and green leathery skin.
A puree made by processing the white flesh with sugar freezes well and can be used in a variety of dessert recipes.
The flesh can be eaten raw with a spoon. Process the seedless pulp to make juice or sherbet. Caution: remove all seeds as they are toxic.
Firm, plump berries that are fully red with bright green caps. Strawberries do not ripen once picked.
Arrange unwashed on paper towel in shallow pan. Loosely cover, refrigerate unwashed for up to two days or freeze for up to one year.
Gently rinse, pat dry, then remove caps.
Green colour with some black spots, firm and without blemishes. Splotches should be avoided.
Ripen at room temperature for a few days until softened. They can then be refrigerated in a ventilated container for up to 4 days.
Remove the seeds and peel before eating. Halve the fruit and spoon the inside from the shell.
