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Zapote Fruit Agua Fresca

Name: Zapote Fruit Agua Fresca
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 3 Ripe black zapotes; 2 Oranges for juicing; 80 g Sugar to taste; 1 pinch Ground cinnamon

15 min (15 prep + 0 cook) Easy 6 servings Veracruz/Tabasco

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 12 May 2026

Fresh water from southeast Mexico made with black zapote, a tropical fruit with dark flesh.

About this recipe

Black zapote agua fresca is one of the most exotic and little-known drinks outside southeastern Mexico: made from the dark pulp of black zapote, a tropical fruit with a sweet, chocolate-like flavour, this fresh water surprises with its dark colour and deep taste. It is an iconic drink from Veracruz and Tabasco, where the zapote grows wild and has been consumed in juices, sorbets and fresh waters since pre-Hispanic times.

History & Origin

Black zapote (Diospyros digyna) is a fruit of Mesoamerican origin that has been cultivated and consumed by the Maya, Olmec and Totonac peoples since pre-Hispanic times. Its Nahuatl name is "tlilzapotl" (black zapote) and its most famous description comes from the naturalist Francisco Hernández, physician to King Philip II of Spain, who in his work "Historia Natural de Nueva España" (sixteenth century) described the zapote as a fruit of extraordinary sweetness with pulp the colour of ink. Despite its unappealing appearance - the flesh is completely black - zapote has a smooth, creamy flavour with notes reminiscent of chocolate, plum and vanilla, which has earned it the nickname "the poor man's chocolate". Fresh waters made with black zapote are a speciality of the states of Veracruz, Tabasco, Chiapas and Yucatán, where this fruit grows abundantly. The drink is distinguished by its unusually dark colour among fresh waters, generating curiosity and surprise in those who taste it for the first time. The markets of Villahermosa and Veracruz are famous for their large jars of zapote water, competing in popularity with horchata and tamarind waters. Outside Mexico, black zapote is little known, though it can be found frozen or tinned at some specialist shops in Europe.

Estimated cost

£6.00

Total cost

£1.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

Calories

0.8g

Protein

19g

Carbohydrates

0.3g

Fat

2.8g

Fibre

10mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Select fully ripe black zapotes: the skin should be dark green with black spots and yield to the touch like a ripe avocado. An unripe zapote is very astringent. Wrinkled skin is a sign of perfect ripeness.
💡 Ripe black zapote smells slightly sweet and fermented, like a ripe plum.
2
Cut each zapote in half and remove the large seeds (usually 2-4 per fruit). Scoop out the pulp with a spoon and place it in the blender. Discard the skin.
3
Add 500 ml of cold water to the blender with the pulp. Add the orange juice (which enhances the flavour and adds acidity), the sugar and a pinch of ground cinnamon. Blend at medium speed for 1 minute.
💡 Cinnamon is optional but pairs perfectly with the chocolate notes of zapote.
4
Taste the blended liquid. If the zapote was very ripe, it will need more sugar; if barely ripe, it may need more orange juice to soften any residual astringency.
5
Add the remaining cold water (1 litre) and stir well. There is no need to strain zapote water as the blended pulp is part of the drink's body.
💡 If you prefer a smoother texture, strain through a fine sieve.
6
Refrigerate for at least 1 hour before serving. Serve very cold in glasses with ice, garnished with an orange slice and a dusting of ground cinnamon on the foam.
💡 Zapote water has a naturally dark colour that may surprise guests; explain this before serving.