The black sapote or chocolate pudding fruit (Diospyros digyna) grows well where we live. I have a couple of trees and this year they have a particularly good crop coming on. The fruit doesn’t ripen on the tree, so it is picked green and ripens on the bench in about a week.
Once the fruit is fully ripe the skin is a much darker colour and very fragile and the fruit is easily dented with a finger. There are a few seeds inside, but mostly just the lovely flesh.
I guess the name chocolate pudding fruit comes from the colour of the flesh because I don’t think it tastes like chocolate, just a sweet vanilla flavour. It’s nice eaten as is, but I particularly like to mash the flesh, mix in some cream and a little Kahlua or Tia Maria, and then chill it. Makes a delicious mousse.