Diospyros digyna - Black sapote

The Black persimmon, in Latin Diospyros digyna, is an exotic fruit tree known for its astonishing fruits with brown, sweet flesh, called sapotes or persimmon, sometimes compared to chocolate pudding. Native to tropical America, it cannot tolerate cold winters. It is usually grown in pots so it can be moved into a greenhouse or conservatory in autumn. Its fruit, rich in nutrients and with a deliciously sweet taste, will delight lovers of tropical flavours and enthusiasts of unusual crops.

Diospyros digyna, also known as Black Sapote, American Persimmon, Black Kaki, Chocolate Pudding Fruit, or black persimmon in England, belongs to the Ebenaceae family. It is a cousin of the Persimmon. It is sometimes listed under botanical synonyms such as Diospyros nigra, Diospyros ebenaster, or Diospyros membranacea. Native to Mexico and Central America, particularly Guatemala and Belize, it has naturalised and is cultivated in several tropical regions worldwide, including Colombia and some overseas territories like Réunion. In its natural habitat, it grows in humid tropical forests, often near watercourses or in areas with rich, well-drained soil.

This species is adapted to tropical and subtropical climates: it prefers temperatures between 20 and 35°C with high ambient humidity. Black Sapote thrives in fertile, well-drained, slightly acidic to neutral soils (pH between 6 and 7). It is sensitive to poorly drained soils and cannot tolerate waterlogging, which can lead to root rot.

Black Sapote is an evergreen tree with an upright habit and a rounded crown. In the wild, it can reach a height of 10 to 25 m, with a trunk up to 45 cm in diameter. When grown in pots, it remains more compact, usually not exceeding 2 to 3 m. Its foliage is dense, composed of large, alternate, oblong, leathery leaves, measuring 10 to 30 cm long and 5 to 10 cm wide. Their surface is smooth and glossy, a light, tender green.

Its small, greenish-white, tubular, and fragrant flowers appear in the leaf axils. They can be hermaphroditic (both male and female) or unisexual (male or female). Male flowers, grouped in small clusters of 3 to 7, have prominent stamens, while female flowers are solitary and feature a persistent green calyx surrounding the ovary. In the northern hemisphere, under glass or in mild climates, flowering occurs mainly in spring and summer. The tree has dark brown to blackish bark, smooth in young specimens, becoming more fissured with age.

Black Sapote is primarily dioecious, meaning male and female flowers grow on separate trees. However, some individuals bear hermaphroditic flowers, allowing self-pollination. It is generally recommended to plant several individuals to encourage cross-pollination for good fruiting. Natural pollinators are mainly insects, particularly bees.

The fruit of Black Sapote is a globular, flattened berry with faint ridges, measuring 5 to 15 cm in diameter. When ripe, its skin, initially green and smooth, turns brown, sometimes slightly wrinkled. The flesh is initially white and astringent and gradually transforms into a sweet, gelatinous, velvety, dark brown to black pulp, reminiscent in texture and flavour of chocolate pudding. Rich in vitamins A and C as well as fibre, this fruit is prized both for its sweet taste and its nutritional properties. Each fruit may contain up to 12 smooth, brown seeds, though some varieties are almost seedless. Unripe fruits are unsuitable for consumption due to their strong astringency, but once fully ripe, they become a sweet, melting delight.

Harvesting: in the northern hemisphere, the fruit is harvested mainly between autumn and winter, typically from November to February. The fruits do not fall when ripe and must be picked by hand when they turn a uniform dark green. At this stage, they are still hard and inedible. Once picked, they require further ripening at room temperature for several days. The fruit is ready to eat when slightly soft and its skin begins to brown. To speed up the process, it can be placed in a paper bag with a banana or apple, which release ethylene, promoting ripening.

In the kitchen: traditionally, the ripe fruit flesh is eaten plain, with a spoon, or simply mixed with a little lemon or orange to enhance its flavour. Thanks to its floury, creamy texture, it is often used as a base for desserts such as mousses, creams, ice creams, milkshakes, or cakes. It can also be blended into smoothies, paired with coconut milk or yoghurt for an exotic, gourmet touch.

In some regions, the fruit is made into jam or purée to accompany pies and pastries. Its lack of acidity also makes it an excellent ingredient for dietary recipes, as it is naturally sweet without needing added sugar.

Lastly, though primarily consumed sweet, sapote can also be used in more original preparations, such as sauces to accompany savoury dishes. Some pair it with cocoa or coffee to enhance its deep aromas and create even more indulgent desserts.

Black Sapote is a fascinating tropical tree, valued as much for its ornamental appeal as for its delicious fruits. Although its cultivation is demanding in terms of climate, it can be acclimatised in pots in warm temperate regions with wintering in a greenhouse or conservatory. In Réunion, it is locally known as "caca poule".