Winter Morning5x7
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We had to cancel the show in Ft. Lauderdale this weekend. We've been in some pretty tough weather conditions over the years, so the windy and cold conditions of a winter morning didn't scare us, but other circumstances combined to make it impossible to go. My deep I apologies to anyone who expected to see me there. As a consolation prize I had a nice studio visit from some collectors who come to visit when they're in town. They love my work, so it's like being surrounded by hugs while they're here!
It's quite common on Marco Island for people who have a surplus of lemons or other citrus bounty to place a basket of the excess by the door inviting visitors or customers to take what they can use. We picked up a couple of these fruit from a basket by the door of someone we were visiting. It was completely new to me and I just had to try one.We were told the name was Chocolate Pudding fruit, or Black Sapote, one of the persimmon family. Apparently the origin is Mexican, and is much used today by Florida's Native American population.
Our instructions were to let it ripen until it was very soft, sort of a like an avocado ready for guacamole, and then open the top with a sharp knife and scoop out the chocolate pudding. We were surprised a couple of weeks later with a fruit full of delicious chocolate pudding--well, maybe more like a mousse. It sounds as though the tree gets very large, and is quite messy, but can be kept small and still bear fruit. There were some large oval seeds in the middle, and I've planted them in a pot. It could be that in the years ahead you'll see a basket by my front door!
8 comments:
We have a tree ( still young, pre-bearing ) but love these interesting fruits. We use them for smoothies, mixed in a blender with ice, soy milk ( or regular ) and some fresh ginger for zing.
It's like a liquid fudgsicle.
It's these things that remind me how similar parts of Florida are to where I am.
Hello Fair Artist who paints beautiful winter mornings,
We have been watching you. We are artist also. At least that's what they call us. You may even know us. We'd like to invite you to a member of our very Private Club. We're very selective and only an elite few are welcome on our hallowed grounds. We pick you.
We even have a little 'chit chat' room just for the likes of you. It's rightfully called Dante's Pub. But when your enter BEWARE! You are entering the abyss of the artist mind! You may not find your way out.
You're welcome to watch from afar while drinking your brew or pull up a chair and join us for a little chat. Be sure and register and then log in. After all, this is a very private club. We don't allow just any wanderer in our midst.
Don't dilly dally now! It wont cost you a pence. Check out The Artist Challenge and Dante's Pub- that is if your daring and think yourself worthy to be amongst the souls we've claimed?
Farewell...until we hear from you,
Master Mike and the Pub Wench
Artist Challenge- http://www.theartistchallenge.com/
Dante‘s Pub - http://www.theartistchallenge.com/art-forum/
Bonnie, It will be fun to see if mine sprouts! How long before fruit? Five years?
I'll be it's warmer where you are today. 47 this morning!
Oh-o-o what an interesting offer. Am I ready for an abyss? Ill peak into the pit and find out!
I think 5 years is a minimum. We have a grafted tree that was already more than 5 feet tall when we got it 3 years ago. And at that time we were told 4-5 years.
If my little sproutling lives, it's going to be a long wait! Thanks for the info
Hi. Does anyone have the recipe for "Chocolate Pudding bread"? My Black Sapote has fruits for the 1st time and I remember there is a good recipe out there for this. BTW... does anyone have problems with squirrels eatting them? They ate all of my guavas.
Thanks! Tania
There's a number of receipes on this site, http://edis.ifas.ufl.edu/HE609 including one for a Honey Black Sapote Bread. Let us know if it's good!
Oops, recipes!
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