I so wish that were my problem! Maybe someday... So far, the Hasya Sapodilla is very happy but only has produced 3 fruit in 3 years, despite hordes of flowers. And every starfruit I put in the ground gets destroyed by spider mites every dry season. I'm on my 4th tree, and it just lost its last leaf today despite multiple Neem sprays and extra watering. Hopefully the next round of leaves it looks like it's trying to put out will make it, so it won't totally die. But we have a super-spider-mite problem in the Keys that is aggressively wiping out hordes of plants over the last few years, so this is a problem not likely to be an issue for other people I guess. Only the rainy season keeps it at bay.
But starfruit is very good blackened, like with cajun or jerk spices, or in stirfry. Mix with other fruits and vegetables, and viola! Yum. Don't overcook to the point of being mushy - a quick stirfry with the seasoning is it.
I haven't experimented with sapodilla cooking yet, but I would think anything that would go well with the taste of brown sugar could benefit. I bet you could make baked sapodilla, or some kind of pudding, with cinnamon... kind of like one might do with apples. Different texture, but sapodilla is probably very tasty with vanilla and cinnamon, and maybe just a hint of butter (or like in a pastry). I don't add sugar or fat to my fruits, because I prefer them natural and eaten the way they are, but if one is really bored I'm sure there's a wealth of pastries to be made with sapodilla, and its moisture would lend well to baking like the way people use applesauce to replace oil in cakes and things. Blend some up and use in place of applesauce, which is used in place of oil for cakes, cookies, etc. Or, use as pie or cookie filling, or maybe even a layer between cakes? If you're someone who eats baked goods, this might be great. I wonder if anyone has ever tried making sapodilla bread, like with a banana bread recipe? Or muffins? It's probably awesome... add oats, or chia seed, or flax, or whatever, and it could be great from a health perspective also. I would think they're sweet enough when ripe that you don't need to add any sugar, or probably very little...