I love Sapodilla. I have eaten a lot of them and already have 5 young trees in the ground (Thomas, Morena, Silas Wood, Alano, and Butterscotch) so my decisions are made. While I wait for those trees to start producing, I couldn't resist ordering a sampler box from Lara Farms. The box contained the Tikal, Morena, Hasya and Molix varieties, an excellent selection. The fruit varied in size from baseball down to chicken egg.
When I eat Sapodilla, I am looking for sweetness with tropical dimension, the way that rum or caramel develops sugar's flavor into a complex and exciting taste. Sweetness level should be moderate but not excessive, and rounded out with some spice. I like a firmer texture when ripe, plus a little grit to complete the illusion that I'm eating a tropical pear. My favorite way to eat them is to peel off the skin with a paring knife and then eat it like a pear. I will start off with Tikal & Hasya.
Tikal Sapodilla TastingThe first Tikal I tried was overripe with a soft, watery texture. Even when ripe the fruit has less body and bite than the others - it doesn't stand up well to chewing. Tikal lacks much texture but on the plus side for some, it also lacks grit. Moderately sweet with no acid component. The flavor is uncomplicated, tasting almost like granulated white sugar or maybe "sugar in the raw". In a generous mood I might say it reminds me of a weak, low quality maple syrup flavor. Tikal lacks spice and complexity. For most serious tropical fruit growers, Tikal will be a letdown on both texture and flavor. However, the mild flavor might be good for kids or others who avoid exotic tastes? Although decent and enjoyable, there are better options than Tikal.
Hasya Sapodilla TastingCutting open a Hasya Sapodilla reveals a much redder flesh than other varieties. The redness increases with ripeness, as does the flavor. The texture provides some bite and firmness when ripe, along with a satisfying fine graininess. Not soft, squishy, or gritty. The moderate sweetness comes with caramel overtones, adding dimension to the sweetness. The flavor is full of tropical spice with cinnamon, floral notes and even hints of Mamey Sapote. The complex taste is both memorable and outstanding, and not overly sweet. I want to eat more and it has been a struggle to wait for the rest of them to fully ripen. The large fruit has small seeds and I consider this a top selection. I have heard some concerns about low production on trees.
