Well, I'm impressed. It wasn't even half an hour before Andrew M. correctly replied to my original post, identifying this fruit as a ripe black sapote. Way to go. He's also right in calling it a 'black persimmon,' as it's closely related to the persimmon, according to a fact sheet from the horticultural department at Purdue. When I bought this black sapote at Robert is Here, a fruit stand in Florida City, Robert, the owner, told me not to eat it until it started dripping. I kid you not. So, I set it on a plate and, in about seven days, it went from a firm green orb to a deflated brown lump. (As a side note, if you're ever anywhere in the Homestead/Florida City/Everglades area, you owe it to yourself to visit Robert Is Here and get some fruit and a milkshake.) Another tropical fruit website had this to say about the black sapote: "Ripe fresh fruit looks very unattractive and has little appeal to the inexperienced consumer." I'll buy that.
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