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Anyone have any experience with this fruit? It's a large Mexican fruit with red flesh, very soft when ripe and tastes like a mashed sweet potato. A brief search on google shows 20g sugar per 100g of fruit, which is slightly more than what is listed for apples (19g sugar per 100g fruit). I know you wouldn't be able to juice it like an apple so I'm unsure how it would work. Maybe mix some yeast into it like a paste and just let it go to town? I don't even think it would be economical to do this on a large scale, but I'm always down to do a single experimental batch. Thoughts and discussion welcome, if I pull the trigger on it I'll update here to let you know.