The Jamaican naseberry fruit, also known as sapodilla, is a tropical delight native to the Caribbean and Central America. While its roots trace back to these regions, it's also cultivated in other tropical areas such as Asia and India.
This sweet and luscious fruit is affectionately referred to as "naseberry," pronounced "neeseberry" in the local Jamaican dialect. With its rich flavor and creamy texture, naseberry holds a special place in Caribbean cuisine and culture, delighting locals and visitors alike with its tropical goodness.
The skin of the naseberry fruit is brown and has a sandpaper like texture.
The flesh colour varies from dark brown, reddish brown to a yellowish colour with black flat seeds in its centre.
The Jamaican naseberry fruit boasts a fragrant aroma that tantalizes the senses, mirroring its sweet and delightful taste.
To enjoy this tropical treat, it's important to wait until the naseberry is fully ripe. A simple test involves giving the fruit a gentle squeeze. If it yields to pressure and feels soft, it's ready to eat. However, if the naseberry is still firm or hard, it's best to wait until it ripens further for optimal sweetness and flavour.
The skin of the Jamaican naseberry fruit is just as edible and nutritious as its luscious flesh. However, due to its slightly rough texture, some prefer to peel it before consumption for a smoother eating experience.
When enjoying naseberry, it's essential to be cautious of its flat, egg-shaped seed, which can pose a choking hazard if swallowed whole. Take care to remove the seed before consuming the fruit to ensure a safe and enjoyable eating experience.