If you love chocolate, now is the perfect time to visit Bend Of The River.
Standing tall in the middle of our exotic fruit orchard you will find lush Black Sapote trees, full of fruit, ready to pick. When perfectly ripe, Black Sapotes taste just like a beautifully rich chocolate pudding, hence their nickname “Chocolate Pudding Fruit”.
Native to Mexico and Central America they are related to the custard apple and persimmon. We pick the fruit when they are still hard and green. They then take about 7 to 10 days to ripen and as they do the skin darkens to a rich chocolate brown. Black Sapotes are ready to eat when their skins go black and they feel mushy to touch.
Cut open the fruit and find a lush chocolatey brown centre with a wonderful gooey texture. They are just lovely with a splash of kahula or citrus zest and a dollop of vanilla ice cream, and don’t feel too guilty because they are packed with Vitamin C…..
At Bend of The River, we use Black Sapote together with our home grown nagami cumquats, to make a decadent, delicious chocolate cake. Perfect to enjoy on the balcony with a cup of tea and a book. Find the recipe here on our website bendoftheriver.com.au
A walk through our orchard is always a delight with something new to discover and enjoy. Come and join us in our little patch of paradise!
Black Sapote Cake Recipe
- 1 cup cooking oil
- 2 cups of sugar
- 2 eggs
- 1 tsp vanilla essence
- ½ cup of dark chocolate chips
- ½ cup of plump sultanas,
- brandied cumquats or stem ginger
- zest of an orange
- 2 ½ cups of black sapote pulp
- 1 tsp salt
- 1 tsp bicarb soda
- 2 tsp baking powder
- 2 tsp cocoa
- 2 ½ cups of self-raising flour
- Pre-heat the oven to 180˚C.
- Cream the oil and sugar and beat in the eggs and vanilla.
- Sift together all dry ingredients.
- Add the egg mixture and fold in the black sapote pulp to make a rich chocolate batter. Add orange zest, ginger/cumquat/sultanas.
- Add the choc chips and mix well.
- Pour into greased cake tin and bake for 60 minutes.