Sapotille

Warm spice on a fruit that already tastes like caramel reads as a finished dessert raw.

Malt-sweet flesh with zero acid; citrus is the only thing stopping it from tasting flat.

Fat carries the caramel note further than the fruit can manage on its own.

Blended, the grainy texture disappears and only the brown-sugar flavour is left.

A molasses spirit next to a fruit that already tastes like molasses; almost no gap to cross.

Two soft sweet textures; the coconut supplies the fat the sapodilla flesh does not have.

A grating on the cut fruit is a Caribbean habit that turns it into an instant pudding.

Barrel sweetness meets a fruit that already tastes faintly of caramel and toffee.

Salt mould against caramel malt, the fig-and-blue-cheese move played on a stranger fruit.