The vanilla sapote is misnamed since it is actually not a member of the sapote family but a member of the citrus family. Vanilla sapotes, also called white sapotes, are green on the outside with pale ivory flesh. The green sapote (a true sapote) is green on the outside and orange on the inside. Look for vanilla sapotes at Latin markets and specialty produce stores.
Recipe information
Yield
Serves 2 to 4
Ingredients
8 apples, cored, or 3 cups filtered water
2 vanilla sapotes, seeded
1 large cherimoya, peeled and seeded
2 bananas, peeled, frozen, and cut into chunks
Seeds from 1/2 vanilla bean (optional)
Preparation
If using the apples, process through a juicer into a large measuring cup (you should have about 3 cups). Place 2 1/2 cups of the apple juice and the sapotes, cherimoya, bananas, and vanilla in a blender and blend until smooth, adding the additional 1/2 cup apple juice if needed to create a soupy consistency. Pour into tall glasses and serve.
Reprinted with permission from The Raw Truth: Recipes and Resources for the Living Foods Lifestyle by Jeremy A. Safron. Copyright © 2003, 2011 by Jeremy A. Safron; interior photographs copyright © 2011 by Eniko Perhacs; front cover photograph copyright © 2011 by Leo Gong. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc.
Jeremy Safron is the founder of Loving Foods, a raw foods educational resource company. He opened and operated one of the earliest living foods restaurants, The Raw Experience, on Maui from 1996—1999. Safron works as a consultant and adviser to several raw restaurants around the United States.
