Mamey is the fruit of the mamey tree. The mamey stands almost midway between "major" and "minor" tropical fruits and is unique in remaining virtually static in the past 40 years. The fruit, nearly round or somewhat irregular, with a short, thick stem and a more or less distinct tip, is heavy and hard until fully ripe when it softens slightly.

The flesh of tender varieties is delicious raw, either plain, in fruit salads, or served with cream and sugar or wine. In Jamaica, it may be steeped in wine and sugar. In the Bahamas, some prefer to let the flesh stand in lightly salted water "to remove the bitterness" before cooking with much sugar to a jam like consistency. In the Dominican Republic, the uncooked flesh, blended with sugar, is made into frozen sherbet. When cooking the flesh for any purpose, one is advised to skim off any foam that forms on the surface of the water, as this is usually bitter.

Ingredients:
1 cup mamey in pieces/cubes
1 cup fat free or lowfat milk, cold
1 cup orange or apple juice
4 ice cubes, optional

Pour all ingredients in a mixer/blender.

Blend until mix is uniform and soft. Ready to serve.

Recipe makes 2 servings, 4 ounces of milk per serving.

Nutritional facts:
160 calories; 0.5 g fat; 0 g saturated fat; 0 mg cholesterol; 5 g protein; 35 g carbohydrate; 3 g fiber; 80 mg sodium; 140 mg calcium (15% of daily value).

Note: Nutrition figures based on using fat free milk.

More on mamey. Mamey, known sometimes as mamey sapote or just sapote, is a type of tropical fruit cultivated in tropical regions in the Americas including Southern Florida, and is very popular among many Caribbean and Central American peoples. In tropical regions, the fruit is readily available in fresh form at many marketplaces, and can sometimes also be picked wild.

  Previous Page