Sapodilla.

Sapodilla, la mut in Thai, looks a bit like a small potato: round or oval, with thin, dull brown skin. Cut one open when it's ripe and the flesh is soft, honey brown and slightly grainy, with a few shiny black seeds in the middle. The taste is very sweet, something like brown sugar and ripe pear. An unripe one is hard and leaves a dry, sticky feel in your mouth, so it pays to wait.

Ways to use it

• Halve a ripe fruit and scoop out the flesh with a spoon, leaving the seeds behind.
• Peel and slice it onto a fruit plate, or eat it chilled after dinner.
• Blend the flesh with milk or yoghurt and ice into a thick, sweet drink.
• Mash it into pancake batter or stir it through a bowl of oats.

Storing it

Sapodillas are often picked firm and left to soften at home. Keep them at room temperature until the skin gives a little when pressed gently. Once ripe, they go soft quickly, so put them in the fridge and eat them within a few days. Wash the skin under running water before you cut into one.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.