Sapodilla

What Is Sapodilla?

Sapodilla (Manilkara zapota) is a round-to-oval tropical fruit with dull brown skin; in some countries it is also called “chiko.” It is native to Central America and grows in warm climates.

When ripe, its flesh is soft and grainy, with a sweet aroma reminiscent of honey-caramel and pear. It contains a few shiny black seeds, which are not eaten and should be removed.

Sapodilla Nutrition Facts

One hundred grams of raw sapodilla provides about 83 kcal of energy, 20 g of carbohydrates, and 5.3 g of fiber; it is a source of vitamin C. It is a sweet fruit rich in fiber.

What Are the Benefits of Sapodilla?

With its fiber and vitamin C content, sapodilla can be included as part of a balanced diet; because it is high in sugar, portion size should be watched.

This is general information; sapodilla is a food and is not a substitute for medical treatment. Its seeds should not be eaten.

How to Choose Sapodilla

A good sapodilla has dull brown skin and gives slightly when pressed. Very firm fruits are unripe, while excessively soft ones are overripe.

• The skin should be dull brown and free of blemishes.
• A ripe fruit should give slightly when pressed.
• Avoid specimens that are excessively soft or bruised.

How to Store Sapodilla

Firm sapodilla ripens at room temperature over a few days; once ripe, it keeps for 2–3 days in the refrigerator. Ripe fruit softens quickly, so it should be eaten without delay.

How to Use Sapodilla in Cooking

Sapodilla is most often cut in half and eaten fresh with a spoon; it is also used in smoothies, ice cream, milkshakes, and desserts. Its natural sweetness reduces the need for added sugar in desserts.

How to Eat Sapodilla

Cut a ripe fruit in half, scoop out the flesh with a spoon, and remove the shiny black seeds before eating; it tastes more pleasant when chilled.

Frequently Asked Questions

Why is sapodilla sometimes astringent?

Unripe sapodilla is rich in tannins and tastes astringent; this astringency disappears and the fruit becomes sweet when fully ripe.

How do you ripen sapodilla?

Leave firm fruit at room temperature for a few days; it is ripe when it becomes slightly soft and sweet.

Can you eat sapodilla skin?

The skin is generally not eaten; cut the fruit in half and scoop out the inside with a spoon.