Forbes once called it Miami’s best kept secret and we agree. Once you open it up and take out that big black shell in the middle, it’s pretty tasty. Some say it tastes like a sweet potato, others say it’s kinda like a carrot cake or a pumpkin pie.
It’s packed with vitamins B and C and can be enjoyed in plenty of delicious ways. Here’s the scoop on the mamey:
WHERE’D IT COME FROM? Mamey sapote originated in Cuba, the Caribbean, Central America and parts of Mexico and has become a pretty common fixture at fruit stands all over the 305.
SO HOW SHOULD I EAT THIS THING? Mamey is super popular in batidos, Cuban-style milkshakes. You can follow this recipe from the Three Guys from Miami if you wanna make one. Mamey is also great in ice cream or you can just cut the fruit open, and scoop it out with a spoon.
Sliced mamey is also good for making pies and tarts and the fruit is often made into preserves and jellies.
WHAT IF I’M FEELING REALLY ADVENTUROUS? Tap into the Mexican history of the fruit and make tejate. The so-called “drink of the gods” dates back to the ancient Aztecs and Oaxacan culture and peeling off the mamey’s black pit to get to the seed and then toasting and grounding it into a paste.
SOME OTHER FUN FACTS: Fairchild Botanical Garden had one of the largest trees in Florida at one point and the fruit has been in SoFlo since the mid-1800s. 😮The fruit likely made its way to SoFlo from the Bahamas and seeds have been planted all over the area over the years—from Homestead up to Palm Beach.
Got other suggestions for how to enjoy mamey? Tell us your ideas in the comments on our video.