Mamey sapote, also known as mamey colorado, or just mamey, is a member of the sapote family. They are native to Central America
Mamey sapotes have coarse brown, leathery skin. However, it is edible. They are oval in shape, pointy at one end, about 6 to 9 inches in length. Inside, the flesh is salmon colored. It has a soft, and smooth texture. In the center, there is a large, black, shiny seed. Mamey’s usually weigh from 1 to 3 pounds.
The mamey sapote is very sweet. It has a flavor similar to almond.
The mamey sapote tree (pouteria sapota), is very tall, 40 to 60 feet high. It has a thick trunk and few limbs. It produces small, white flowers, then 250 to 500 fruits a year.They are in season from June to September, and from January to April. When they are ripe, the smell like apricots and raspberries, and give to a gentle squeeze.
Mamey sapotes contain vitamins C, and A, potassium, and calcium. They are also a good source of dietary fiber.
Mamey sapotes grow in Puerto Rico, Cuba, the Dominican Republic, South Africa, and Florida.
Mamey Sapote Ice Cream
1/2 cup sugar
1 cup pureed mamey sapote
1/2 cup corn syrup
juice of 1 lemon
sprinkle of salt
1 cup milk
1 cup whipping cream
In a medium saucepan mix sugar, corn syrup, salt and milk together. Add mamey, lemon juice and mix well. Beat eggs and add to fruit mixture. Mix well. Over a medium heat bring the mixture to a simmer and simmer for 5 minutes, stirring occasionally. Do not let mixture boil. Remove from heat and cool slightly.
While fruit mixture is simmering, beat whipping cream until stiff, then fold into fruit mixture after it has cooled down. Pour mixture into a container for the ice cream churn and proceed according to churn manufacturers' instructions – or pour into refrigerator trays and freeze. Stir several times during the freezing process. Makes 1 quart.
© 2011 Chef Jennifer M. Denlinger All rights reserved
Cite me: Denlinger, J. (2011, May 19). Mamey Sapote. Retrieved from: FloridaChef.net