If you don’t know, sapodilla (Manilkara zapota) is a fruit native to Mexico, Central America and the Caribbeans. It got introduced to the Philippines during the Spanish colonisation and has since spread all across South and Southeast Asia. In Indonesia, specifically, you might know it better as sawo. It is best known in the phrase ‘sawo matang‘ that compares the fruit’s colour to the deeply-tanned skin colour of typical Indonesian. It shapes like a kiwi—minus the hairy peel—and the flesh is similar to that of figs.
And—guess what?—it tastes like chocolate! No, not cocoa, but actual fully processed chocolate. Not going to lie: this recipe didn’t actually pan out the way I wanted it to—it was supposed to be a mousse. However, the taste—in my opinion—is still pretty good and I don’t see why I should scrape this recipe.
Also, mousse is a European dessert, which is no way to treat a tropical fruit. So dessert jar it is! Here are 3 ways how you may customise it to your own taste.
 |
FIRST WAY: Add sapodilla or other fruit pieces |
 |
SECOND WAY: Add chia/basil seeds or any other kind of seeds |
Ingredients
For the porridge
- 4-5 sapodilla fruits
- 1/2 cup soy milk
- Cut each sapodilla in half
- Scoop the fruit flesh and put it in a bowl
- Pick and take out the seeds from the bowl
- Mash the fruit until smooth
- Add in the soy milk and whisk until mixed well
- Put the mixture into selected containers
- Store the containers in the fridge for 1 hour
- Add toppings of your choosing
- Dig in!
 |
THIRD WAY: Add sticky rice lathered in diluted coconut milk |
Tips: This goes without saying, but please remember to wash the fruit before cutting them. You can scoop the flesh with spoons and/or by hand. The peel is rather thin and flaky, so doing it by hand may be the best choice—but please wash your hands before and after. Make sure the soy milk is in room temperature for the best texture. I didn’t do this, which is probably why I couldn’t achieve a mousse texture—you might have better luck.
The milk I use is actually a multi-grain milk—a mixture of soy, brown rice, black sesame and malt—that is already pretty sweet, so feel free to add sugar or other sweetening agents, if you want. For the sticky rice, you simply boil it until it softens a bit.
Mix a bit of water to coconut milk to dilute it—and use it as a sauce for the sticky rice. Also, feel free to soak the chia/basil seeds prior to using it for toppings. Obviously, feel free to switch out any of the ingredients and/or toppings with something else you prefer—just keep the sapodilla, if you please. Lass es euch schmecken!
If you don’t know, sapodilla (Manilkara zapota) is a fruit native to Mexico, Central America and the Caribbeans. It got introduced to the Philippines during the Spanish colonisation and has since spread all across South and Southeast Asia. In Indonesia, specifically, you might know it better as sawo. It is best known in the phrase ‘sawo matang‘ that compares the fruit’s colour to the deeply-tanned skin colour of typical Indonesian. It shapes like a kiwi—minus the hairy peel—and the flesh is similar to that of figs.
And—guess what?—it tastes like chocolate! No, not cocoa, but actual fully processed chocolate. Not going to lie: this recipe didn’t actually pan out the way I wanted it to—it was supposed to be a mousse. However, the taste—in my opinion—is still pretty good and I don’t see why I should scrape this recipe.
Also, mousse is a European dessert, which is no way to treat a tropical fruit. So dessert jar it is! Here are 3 ways how you may customise it to your own taste.
|
FIRST WAY: Add sapodilla or other fruit pieces |
|
SECOND WAY: Add chia/basil seeds or any other kind of seeds |
Ingredients
For the porridge
- 4-5 sapodilla fruits
- 1/2 cup soy milk
- Cut each sapodilla in half
- Scoop the fruit flesh and put it in a bowl
- Pick and take out the seeds from the bowl
- Mash the fruit until smooth
- Add in the soy milk and whisk until mixed well
- Put the mixture into selected containers
- Store the containers in the fridge for 1 hour
- Add toppings of your choosing
- Dig in!
|
THIRD WAY: Add sticky rice lathered in diluted coconut milk |
Tips: This goes without saying, but please remember to wash the fruit before cutting them. You can scoop the flesh with spoons and/or by hand. The peel is rather thin and flaky, so doing it by hand may be the best choice—but please wash your hands before and after. Make sure the soy milk is in room temperature for the best texture. I didn’t do this, which is probably why I couldn’t achieve a mousse texture—you might have better luck.
The milk I use is actually a multi-grain milk—a mixture of soy, brown rice, black sesame and malt—that is already pretty sweet, so feel free to add sugar or other sweetening agents, if you want. For the sticky rice, you simply boil it until it softens a bit.
Mix a bit of water to coconut milk to dilute it—and use it as a sauce for the sticky rice. Also, feel free to soak the chia/basil seeds prior to using it for toppings. Obviously, feel free to switch out any of the ingredients and/or toppings with something else you prefer—just keep the sapodilla, if you please. Lass es euch schmecken!