I have been revelling in the abundance of tropical fruits available at my local organic farmers’ market. What could be better than custard apples and black sapotes? Combining them, of course!

Ingredients:

Crust

1/3 cup roughly chopped walnuts
2/3 cup roughly chopped pitted dates
1/2 cup rolled oats
1/4 cup desiccated coconut

Filling

4 ripe black sapotes
2 large or 3 small custard apples
3 ripe bananas, peeled and frozen for at least 24 hours
Desiccated or shredded coconut, to garnish

Method:

Crust

In a food processor, pulse ingredients until they are well-mixed but not completely homogenised.

Using the back of a spoon, press onto the base and sides of a pie dish.

Chill while preparing filling.

Filling

Scoop flesh of black sapotes and custard apples into a food processor or blender, being careful to remove all seeds.

Add frozen banana and blend on top speed until completely smooth.

Pour into pie crust, garnish with coconut and freeze for at least 3 hours.

Remove from freezer and allow to soften for 10 minutes before slicing.