Black sapote (pronounced ‘sa-poe-TAY’) or “chocolate pudding fruit” is (in South Florida) a rare tropical fruit I’m grateful to have been able to enjoy on a few different occasions. Native to Central America, the fruits are variably sweet, but always with hints of cocoa in the custardy flesh.

They are high in fiber; a good source of vitamin C, potassium, calcium & antioxidants.

I was able to add a gorgeous, grafted black sapote tree to the farm this winter🙌🏾. Since I’m a ways away from being able to harvest its fruit I rely on acquiring this rare fruit sporadically from local growers.

When I scored several minimally sweet, perfectly ripe black sapote fruits last month, I knew they’d be best made into a sweetened dessert.

I determined that a black sapote pecan pie would be ideal, so I quickly wrote out a (vegan) recipe I believed would work.

BOY— did it work😋! The finished product was a decadent, chocolatey treat on a flaky crust; served with a dollop of homemade coconut whipped cream🤤

This recipe has earned a spot in my files. One day I’ll make this pie using fruit from my own black sapote tree. ‘Til then I’ll continue to indulge on the fruit when the opportunity presents itself.