Robbie’s Produce Tips: Mamey

 

A Closeup of a Ripe MameyEver wondered what this rare, football-shaped “thing” is? Don’t worry, you’re not the only one! It’s called a mamey
and some will recognize it by the name “sapote.” This rare tropical fruit has been treasured for centuries in Central America and the West Indies for its creamy texture and
sweet almond, caramel-like flavor.

Though its sandpaper-like exterior looks anything but palatable, its salmon-colored flesh is one you cannot resist! Enjoy mamey blended in smoothies, ice cream, mousse and pies.

Here are some tips for choosing, cutting, and storing your mamey:

How to pick:

  • To check for matureness, gently scratch the surface of the fruit with your nail near both ends. If the color of the flesh is salmon-like, the mamey was picked when mature and will ripen well on your counter. If the fruit looks yellowish or green, choose a different one.
  • A mamey is ready to eat when an impression remains after you press your finger slightly on the fruit. You want your fruit to be soft enough that it will be flat on the side it was sitting on the counter.

How to cut a mamey:

  • To open your mamey, cut through the brown peel from point to point. Circle the knife around until cut through the flesh. Slightly twist the two halves open and remove the large seed and any fibers from the seed cavity.
  • Discard the skin, seed and fibers.

How to store:

  • Mamey ripens quickly. Once peeled scoop out the flesh and store in a zip-top bag or air-tight container. It will refrigerate well up-to three weeks or you can freeze for longer.

 

Tropical Mamey Smoothie:

Adapted from Smart Little Cookie

Ingredients:

  • 2 cups fresh mamey
  • 1 1/2 cup vanilla flavored soy milk or almond milk
  • 1/2 tsp. cinnamon, ground
  • 2 tsp. sugar (optional: substitute with 3 tsp. organic agave nectar)
  • 1 tsp. vanilla extract
  • 1 cup ice

Directions: In a blender or juicer, blend all ingredients until reached desired creaminess. Enjoy.

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