i cannot imagine anything tasting better than a ripe crimson red zapote. but more often than not when you slice one open you'll find a sickly looking brown. my success rate from supermarket purchases used to be about fifty fifty. it gradually droped to 90% uneatable.
what's the deal with zapotes? is there a season for zapotes? does it have to be ripe when you buy one? how effective is the technique of digging our a piece of the shell with a fingernail to get a look at what's inside?
Zapped by a Zapote
carlvelas
12 March 2016 20:28:21
117
planner
12 March 2016 23:04:14
16617
Sorry, no idea. Never bought one. Better to ask a Dominican!!!
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