Chikoo

Chikoo, also known as sapodilla, is a tropical fruit belonging to the Sapotaceae family, scientifically named Manilkara zapota. Native to the Yucatán Peninsula and parts of Central America, it is widely cultivated in tropical regions of the Americas and Asia, including India, Pakistan, the Philippines, and Southeast Asia. The fruit grows on evergreen trees that prefer warm, well‑drained soil and can reach several meters in height.

The fruit is round to oval, about 4–7 cm in diameter, with a rough brown skin. The flesh is light brown, very sweet, and has a distinctive grainy, sandy texture with a malty, honey-like flavor. Ripeness softens the pulp, and overripe fruit can become syrupy.

Uses and culinary notes: Chikoo is commonly eaten fresh, but it is also used in smoothies, milkshakes, ice creams, puddings, jams, and desserts. In South Asia it is a popular ingredient in chikoo milk and other beverages. The fruit’s rich sweetness makes it a natural sweetener and flavoring component in some regional dishes.

Nutrition and safety: Chikoo provides dietary energy mainly from sugars and contains dietary fiber, along with small amounts of protein and fats. It supplies vitamins and minerals, including vitamin C and potassium, and contains antioxidants. The seeds are toxic if swallowed, and the sap contains latex that can irritate the skin in some individuals. High sugar content means moderation is advised for people managing blood sugar or dental health.

Storage and ripening: Ripe chikoo stores at room temperature and should be consumed soon after harvest. It can be refrigerated to slow further ripening.