'Healthy' Chocolate!


It seems that there has been a lot of publicity recently about raw chocolate. 
To myself, as a fruit eater, chocolate was not a healthy option when it was cooked so why should it be when it is raw! 
 Also I do not know what all the hoo-ha is about. If people get so excited over raw chocolate then maybe they have never had a piece of really good quality ripe fruit. 

 Also many substances can be more toxic when raw. Surely the best option is to eat foods that are at their most wholesome when raw and need absolutely no cooking or processing. Fresh fruit fits the bill perfectly! I strongly feel that just because something is 'raw' it does not mean that it is automatically a healthy option. Raw can be poisonous and toxic. Some fruits and berries are obviously not intended for human consumption and are harmful to our health. The plant would rather the birds spread their seed. 

 Raw chocolate is defined as 'raw', but it is still a pretty processed product. There are no chocolate bar trees in the forest. The cocoa bean, raw or cooked, is a stimulant, it contains caffeine and other substances that are not optimum for human health. I also doubt whether the cocoa plant wants all its seeds taken away by humans to make chocolate- not such a good option if it wants its seeds to be dispersed. But never fear! For the world's fruit eaters and health seekers there is a truly healthy form of 'raw chocolate'! One that is - unprocessed- 100% fruit - no caffeine - no stimulants..... .....The Chocolate Sapote!


They are in season right now (October) here in South East Queensland. 
They are our staple at the moment. The Chocolate Sapote is also known as Diospyros digyna or Diospyrus obtusifolia. 
Common Spanish names include Sapote Negro and Ebana. 
In Hawaii it is sometimes called the Black Persimmon; the Guabote in Puerto Rico and Zapote Negro in the Phillipines. 

The Chocolate Sapote is related to the Persimmon (Diospyros kaki) and like the astringent varieties of Persimmon it is full of tannins and inedible unless it is properly ripe. 
The Choc Sap needs to be saggy baggy ripe and then it tastes just fantastic! 
The flavour is like the richest dark chocolate mousse, with a smooth, creamy texture. 

Chocolate Sapotes are usually picked hard and unripe. They will soon ripen after harvest. Although I have tasted them fully tree ripened and they are very delicious when eaten like this. Once the calyx is raised up from the skin of the fruit, the Chocolate Sapote can be harvested. If the fruit is picked before the calyx is raised then it will not ripen properly. During the ripening process the skin changes from green to olive green, and then to a muddy green when fully ripe. The fruit is also very soft and squashy when it is ready to eat. 
The Chocolate Sapote is native to coastal Mexico and the forest lowlands of Central America. It is believed to have been used as a food in Mexico 5000-3000 years BC. 

It is a fruit that will thrive in the Tropics and Sub-tropics . It is a pretty hardy tree , when grown in the appropriate climate and it does not require a lot of maintenance from humans. The tree is usually grown from seed and the seeds remains viable for several months if they are kept dry. The Chocolate Sapote is perfect eaten fresh but it can be frozen and as a frozen treat will surely satisfy anyone, as it is the most delicious chocolate 'ice-cream'. The Chocolate Sapote has useful levels of calcium and iron and it has twice the vitamin C content of an Orange. 
 So for chocolate delights without the downfalls - - Go Chocolate Sapote! 
                             To go to the Home Page please click on the link, Thank You. Home Page.