Let’s begin with how to pronounce Sapodilla: You can say the “ill” as in “dill” or with a y-sound like “tortilla”. Our first go-round with the Sapodilla was less than fruitful, having unknowingly cut into a very UN-ripe specimen. The flesh was so tannic, it felt as though we’d rolled a stick of deodorant over our tongues. Blegh. Waiting a few more days before trying another, we were rewarded with a very different experience! The formerly firm pale white flesh had turned a lovely orange hue and was soft enough to be easily eaten with a spoon. The texture was creamy with a pear-like grit, and the taste was sweet with no acidity. A subtle flavor of burnt caramel gives this fruit a particularly unique flavor. Rich in Vitamins A and C, and we’re told that the fruit is recommended for treating stress, digestion problems, and insomnia. And apparently there are variants of the Sapodilla throughout the world, but the majority are grown in SE Asia, India, and Mexico.