Recipes 
Black Sapote Recipes
Diospyros digyria
Tropical Black Sapote Pudding
Line a deep glass dish with ladyfingers, or two layers of thinly cut sponge or plain cake to form a shell about a half inch thick. Fold brandied black sapote on top of the cake. Chill two hours. Top with whipped cream.
Mexican "Unchocolate" Bread
Blend sugar and butter. Blend in eggs. Stir in milk, black sapote pulp and vanilla. Beat together about ten minutes. In a separate bowl, mix flour, cinnamon, cloves and baking soda. Stir into liquid ingredients. Mix in chopped nuts. Spoon into a greased 8 ½ x 4 ½ x 2 ½ inch loaf pan, making sure to leave ¾ inch at the top to allow the bread to rise. Bake 45 minutes at 350°F.
Black Sapote Pie
Mix sugar, salt and cloves in small dish. Beat eggs in large bowl. Stir in black sapote and sugar/clove mixture. Gradually stir in milk and vanilla. Pour into pie shell. Bake 15 minutes in a preheated 425°F oven; turn temperature down to 350°F and bake about 30 minutes more or until firm. Serve with whipped cream.