The sapodillas on the tree (under which I sat yesterday working on my Mystic Intervention piece) are plentiful. Recently I had a whole set in a brown bag ripening over a few days. As soon as they softened, I placed them in the fridge to chill. Nothing like a refreshing, sweet, succulent sapodilla on the kind of hot days we've been having. I love the taste and the texture.
They are soft enough that I don't need a knife to cut them. With a finger I easily open it to two halves, then remove the seeds and either scoop out the flesh with a spoon or eat it as is without any implements (skin and all). Yum.
The sapodilla tastes great as is or 'dressed up' as in this 'Sapodilla Dawn' dessert I made for mum's birthday last year*
When I opened up the sapodilla in the first shot, it immediately reminded me of a vagina ... which leads me to say that tomorrow night (Saturday) some friends and I are going to see our friend Patti Ann Ali in the local play "The Vagina Dialogues".
that dessert pictured looks absolute: delicous..elegant...
ReplyDeleteperfect...
I was so excited when i heard about the vagina dialogues but sadly I won't be able to go. The dssert looks really yummy how did u do that? what is it? and i didn't know you could eat the skin of the sapodilla...well u learn something new everyday.
ReplyDeleteJust last week I told a friend that the sapodilla reminded me of the vagina and he laughed...thought my focus was too yonic. Glad to know someone else shares my perspective. I'm actually taking in the vagina dialogues tonight. Those women have done really good work in their previous vagina and penis monologues, that I can't wait to see what they offer tonight.
ReplyDeletePS...do tell more about that dessert.
Krys, the skin, once it can be eaten, tastes almost as good or better than the fruit, I find (e.g. mango skin is yummy and chewy).
ReplyDeleteK & J, the dessert is frozen banana blended and inserted into half a sapodilla with seeds removed. Sprinkle cinnammon, top with walnut and raisin(s).
oh that looks so good, when i get back home and sapodillas are in season, I'm definitely trying that.
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