Mamey Sapote…

Happy summer and welcome back to My Veg Table! I’m enjoying my first summer off after going back to work. I took a job back in January as a school nurse, so life has been hectic; I’m glad to have some time now to catch up on posting and cooking again—the timing is perfect. I love everything about summer eating: grilling, picnics, watermelon, pie, and lemonade for days. My favorite produce pops up this time of year, too: berries, melons, corn and stone fruits are taking over my kitchen counter. Another fruit I get excited to see alongside the dragon fruit and plantains is the mamey sapote. If you have never seen or heard of this popular Latin fruit, you are not alone. I met a woman in the grocery store last year and she had never heard of it, either: an interesting conversation ensued…

A woman approached me at Publix–right after I added a small, round, sandpapery, brown fruit to my cart. “How are you planning to open that coconut, honey?” she asked. I showed her that it was not a coconut, but, in fact, a mamey sapote: the uncommon, very seasonal Latin addition to the “exotic” produce section. We talked about the strikingly vibrant coral-colored flesh that is hidden under that drab exterior. We talked about the chocolate brown pit in the center that is beautifully shiny and so perfectly convex in shape, I can envision someone converting it to a bead and attaching it to a necklace. We talked about how the mamey’s flavor is mild, but distinct: it tastes like sweet potato, peaches and vanilla custard. She was so intrigued, I helped her pick one out for herself.

The creamy flesh boasts an almost-floral quality that lends itself well to smoothies, milkshakes, and popsicles; a hint of nutmeg or cinnamon pairs nicely with the flavors of this unique fruit. Mamey popsicles are often present in Mexican heladerias—ice cream/popsicle stores—and are always my first choice. The fruit itself can be found at some grocery stores and Latin markets during the summer. As quickly as this fruit appears in the store, it disappears just as fast, so pick one up before it’s too late: when it gives to gentle pressure, it’s ready to eat. To prep, cut the fruit lengthwise, pop out the pits and scoop out the flesh.

My conversation with the woman in the produce aisle extended past mamey sapote: we talked about dragon fruit; planting pineapple plants from the tops of used pineapples; loving to eat coconut right out of the shell; and the challenges of tending a garden in Florida. And, yes, I answered her question about the easiest way to open a coconut: drill holes in the eyes–or use a hammer and screwdriver–and drain the water from inside; place on a baking sheet and bake at 400 degrees for 20-25 minutes, or until you hear it crack open. The meat separates from the shell without any need to pry it away with a knife.

Talking with this woman was a simple reminder that you don’t have to be in a kitchen or around a table for food to bring people together: there is always a discussion to be had—no matter where you may be.

MAMEY SAPOTE SMOOTHIE
1 cup ice
1 cup milk or non-dairy milk
1 mamey sapote, pits removed and flesh scooped out
1 banana
1/16 teaspoon ground nutmeg or mace, optional

In a powerful blender, add ingredients in order listed above. Blend on high until smooth. Drink immediately or freeze in popsicle molds overnight.

Serves 1.

MAMEY SAPOTE MILKSHAKE
1 cup vanilla ice cream
1/2 – 3/4 cup milk or non-dairy milk
1 mamey sapote, pits removed and flash scooped out
1/16 teaspoon ground nutmeg or mace, optional

In a powerful blender, add ice cream, ½ cup of the milk, mamey sapote and nutmeg—if using. Blend on high until smooth, adding remaining milk if necessary. Drink immediately or freeze in popsicle molds overnight.

Serves 1.