Tonight I was lucky enough to cut one of these seedling mameys open to enjoy - very grateful to Florida Boy for another mamey sapote delivery.
The fruit is large and hefty, with a sturdy skin that feels thicker than normal, so I found it more challenging to determine ripeness. Perhaps the tougher skin would protect it better in shipment. The flesh color is paler than some mamey with a rusty orange hue and a single seed already germinating.
The dense and cakey texture stood out without feeling dry or powdery on my tongue. The flesh has a pleasing structure that you can almost bite into, because it doesn't instantly turn mushy as you chew.
I absolutely enjoyed the flavor. This seedling is not as sweet as Key West mamey, so I could concentrate more on the unique details of its taste. My mother used to bake a carrot cake with cream cheese icing for big events and tasting this fruit my mind immediately went back to that carrot cake. I tasted a background sour note like you might enjoy in cream cheese icing or a carrot muffin baked with sour cream in the batter. Subtly sweet balanced with a hint of dairy tartness, and perfectly seasonal with Autumn here.
The fruit is so satisfying and packed with sustenance, I wanted to eat it slowly and give full attention to the flavor. I would definitely plant a tree of this one if that was possible. I hope more people get to try this impressive discovery. If it does ever earn a name as a known variety, maybe Carrot Cake would fit the bill.
