zapota

Zapota, also known as sapodilla, refers to the fruit of Manilkara zapota, an evergreen tree in the Sapotaceae. Native to southern Mexico and parts of Central America, it is now grown in tropical regions worldwide, including the Caribbean, India, Southeast Asia, and parts of Africa. The fruit is commonly called sapodilla or chikoo in various regions; zapota is a Spanish-derived name.

The tree is slow-growing and can reach 15–30 meters in height. It has a broad, spreading crown and glossy, simple leaves. The fruit is a round to oval berry, about 4–8 cm long, with a brown, rough skin. Inside, the flesh is brown, grainy, and very sweet, with a musky, pear-like flavor and several hard seeds. Ripe fruit is typically eaten fresh, while unripe fruit can be astringent due to tannins.

Zapota fruit is also processed into desserts, shakes, and jams, and can be dried for longer storage. The tree’s latex contains chicle, historically used as a base for chewing gum, though synthetic alternatives are now predominant. The wood is hard and used for carpentry and furniture.

Nutritionally, sapodilla provides energy mainly from sugars and contains some dietary fiber and small amounts of vitamin C and minerals, though content varies by variety. Cultivation requires warm, frost-free tropical climates and well-drained soils. It tolerates drought once established but is susceptible to root rot in poorly drained conditions. Propagation is often by grafting or air-layering to ensure uniform fruit, with fruiting typically occurring after several years.

Safety notes: latex can cause skin irritation in sensitive individuals; seeds should not be eaten.