Sapote

Let me first apologize for not posting sooner. Despite the millions of dollars in revenue I'm raking in from this site via ad space and sponsorships, I've been busy at work on a new project at work.


Look at me, I'm like a really annoying avocado.

This is South American sapote. People probably eat it. When they know how the hell to pick it out, that is. I try to test products before I make them so I can get an idea of what I'm going to make for the blog, so sometimes I will choose something that's spoiled or unripe even if I've researched it. Well, the first one I got worked out great! It tasted a lot like guava and had the consistency and look of avocado, so I figured I'd make a modified guacamole. Two trips after my first sapote venture the specialty market, one producing an amazingly pungent fruit and one yielding a petrified rock, I grudgingly admitted defeat. I will revisit it at some point soon by buying a few more (now that I finally know what to look for), but I'd rather move on at this point. Let's just agree I had no idea how to pick out a ripe sapote and focus on what I'll be making this weekend.

Next post: Sweetbreads