Table of content A-Z
Sapodilla
Synonyms: chikoo, naseberry, zapote
botanical name: Manilkara zapota
The home of the sapodilla is topical Central America, where it is still cultivated today. It is also grown in South America, southern Florida, India and the tropics of Southeast Asia.
Availability
Theoretically, sapodillas are available all year round; however, they are they are rarely sold on the European market, and when, then in negligible amounts.
Appearance, taste, characteristics
The sapodilla is 3-10 cm in size and can vary greatly in its appearance, being either round or oval. The skin is thin, but nevertheless very hard. When ripe, the fruit is cinnamon-coloured to red-brown. Under the skin lies the orange pulp.
When unripe, the fruit has an astringent effect owing to its tannin content. When ripe it tastes very sweet, as it contains hardly any acid.
Like the tree it grows on, the fruit is honeycombed with latex channels. Latex is the base substance for the production of chewing gum.
Compartments within the fruit contain up to 12 inedible seeds.
Ingredients
Sapodillas are rich in fibre.
100 g contain:
|
|
Sapodilla, fresh |
|
Energy (kcal) |
90 |
|
Water (g) |
74 |
|
Protein (g) |
1 |
|
Carbohydrates (g) |
19 |
|
Fibre (g) |
5 |
|
Vitamin C (mg) |
14 |
|
Vitamin A (RE) (µg) |
7 |
|
Folic acid (µg) |
20 |
|
Potassium (mg) |
190 |
|
Calcium (mg) |
21 |
|
Iron (mg) |
0.8 |
Quality criteria, optimal storage conditions
Sapodillas should be firm and have an undamaged skin.
Unripe fruits should be left to ripen at room temperature. Ripe fruits can be kept in the refrigerator for several days.
Form of consumption, use, processing, practical tips for preparation
Due to the tannins and the latex they contain, sapodillas can be eaten only when fully ripe.
To eat them raw, cut the fruits in half cross- or lengthwise and remove the seeds. Then you can spoon out the pulp, preferably sprinkled with lemon juice.
Of course you can also peel the fruit and cut it into pieces. Then it can be used in fruit salads or desserts.
Compote and jam can also be made from sapodillas.
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