Noris Ledesma, Curator of Tropical Fruit
Sapodilla Pie 1
Preheat oven to 425°F. Mix sugar, salt and cloves in small dish. Beat eggs in large bowl. Stir in sapodilla and sugar/clove mixture. Gradually stir in milk, yogurt, honey and vanilla. Pour into pie shell. Bake 15 minutes; turn temperature down to 350°F and bake 20 to 30 minutes more or until firm. Serve with whipped cream.
Sapodilla Pie 2 (serves 8)
Preheat the oven to 450 degrees F.
Blend the eggs and milk together. Gradually add the remaining ingredients. Pour into the prebaked pie shell. Bake at 450 degrees for 15 minutes, then lower the temperature to 350 degrees for 10 minutes more. Cool to room temperature and top with whipped cream or ice cream, if desired.
Sapodilla Soufflé (serves 2)
Preheat oven to 300°F. In a saucepan, mix sapodilla, milk and cream. Cook over low heat for 10 minutes, stirring constantly. Add cinnamon, carambola juice, sugar and salt. Cool until mixture is at room temperature. Carefully fold in egg whites. Turn into small soufflé dishes, 4 x 2 x 1½. Bake 25 minutes. Brush top with melted butter. Serve immediately.
Tropical Brandied Sapodilla Sherbet (single serving)
Place all ingredients in blender and process until smooth.
Sapodilla Brandy Smoothie (one serving)
Place the ingredients in a blender and mix until smooth.
Sapodilla Kulfi (Indian ice cream)
by Renu Jagasia
Makes about 15 popsicle molds
Blend all ingredients until smooth. Pour into popsicle molds or ice-cream cups and freeze.