The lady in the Port Douglas fruit shop said that the black sapote would take four or five days to ripen and here we are twenty-three days later and we've squeezed it and talked to it, cajoled it and pleaded with it and it's become only slightly squashy, so impatience has got the better of us and we've sliced it open (top picture).
The flesh was yellow when we sliced it but turned brown immediately, before our very eyes. It tasted absolutely vile and we're assuming it had rotted before it had ripened so that's the end of that, the result of our illegal smuggling activities has wound up in the swing bin.
So instead we had a lovely custard apple (middle and bottom). They take ages to cut up because of the enormous number of seeds dotted throughout them, but they're worth the effort. The flesh just under the skin is slightly brown, which you might be able to see from the picture. This bit is sweeter and crunches in your teeth like sugar. The rest of the flesh is smooth and flaky. I'm not sure whether you can buy them anywhere else in the world, but we're sure going to miss them back in Blighty.
No comments:
Post a Comment