The mamey sapote (or simply mamey) is a medium-to-large oval-sized kind of melon with a large pit in the center, similar to an avocado. The inedible skin is quite rough, almost like sandpaper to protect the fruit inside. When ripe, the fruit is a vibrant salmon color, with a soft and succulent texture. The flavor of the mamey sapote is delicate yet distinctive, with notes of spices such as vanilla and nutmeg and subtle undertones of pumpkin, banana, pear, and apricot. Inside the large central pit is the fruit's seed, which although described as similar to an almond, should not be eaten raw. Native to Mexico and Central America, mamey sapote is in season from spring through fall.
**Please note, this item is large in size. One order is typically 1 to 3 pieces of fruit. **
Ripening and Storage:
Store the fruit at room temperature until it yields a little to the touch. It's ripe and ready when the flesh is no longer green and a bright orange-red hue. Once the mamey sapote is ripe, store in the refrigerator for up to a week.
Remove the rough skin with a knife. Ripe fruits can be eaten fresh or used in a variety of applications. Do not eat the central pit.
The mamey sapote is traditionally used to make ice cream or batidos, which are milkshakes made with vanilla, and nutmeg. The mamey sapote is used for making wine. It can be preserved and made into jam, used in baked goods and desserts, and added raw to fresh fruit salads. The flavor of the fruit is enhanced by spices such as ginger, vanilla, nutmeg, honey, and cloves. Its seed is boiled with herbs, smoked over a wood fire, and used to flavor mole and to make chocolate drinks.