Sapodilla/"Chico" (Manilkara zapota van Royen)
An Energy-Packed, Vitamin C Rich, Aromatic, Delicious Fruit
Apr 16, 2009
Sapodilla or Chico (Mexico, Guatemala, and the Philippines), Chikuu (India), Chicozapote (Venezuela), or other vernacular name is the fruit of the sapodilla tree - an elegant, slow growing and long-lived tree.
It has evergreen glossy leaves and small bell-like flowers that develop into round, oblate, oval, or conical-shaped fruits. They are light brown, gummy, hard, and very astringent when immature. The flesh can be yellowish to light brown, reddish brown or dark brown. Texture ranges from smooth to slightly granular. When fully ripe, it is juicy, very sweet, and highly fragrant.
Origin and Distribution
Native to the Yucatan and perhaps other parts of Southern Mexico, Northern Belize, and Northeast Guatemala, it is an olden fruiting tree introduced into other parts of the Americas, West Indies, and the Bahamas. The Spanish carried it to the Philippines, where it spread into neighboring countries. Today, India, Mexico, Sri Lanka, the Philippines, Venezuela, and Guatemala are the leading producers of sapodilla.
Health Benefits
Chicos/sapodillas' multifunctional and biologically active chemicals are its carotenoids, phenolic compounds, vitamins, and minerals. It antioxidants are: Ascorbic acid (vitamin C), beta- carotene, tannin,quercetin, isoquercetin, and selenium.
A study conducted by Kulkarni and his colleagues showed that sapodilla juice inhibited the activities of superoxide radicals. Superoxide radicals are highly reactive compounds produced when oxygen is reduced by a single electron.
In living organisms including humans, they are produced during normal metabolic processes mediated by enzymes and during the oxidation of hemoglobin to methemoglobin. The enzyme superoxide dismutase
protects cells from the harmful effects of superoxide. Kulkarni's investigation was published in the 2006 issue of the Journal of Food Biochemistry.
Nutritional Profile
Sapodillas a.k.a. naseberries are a good source of vitamin C, dietary fiber, carbohydrates, potassium, iron, copper, folate, and magnesium. It is a fair source of vitamin B6 and calcium. It also contains detectable levels of protein, phosphorus, and selenium.
Selection and Storage
Choose firm-ripe sapodillas. Keep at 59-68 degrees Farenheit (15-20 degrees Centigrade) in a controlled atmosphere of 85 -90% relative humidity. Low relative humidity causes shriveling and wrinkling of fruits; while humid conditions causes sogginess. Low temperatures delay ripening and lower fruit quality.
Firm-ripe fruits can be kept in good condition (home refrigerator) at 35 degrees Farenheit (1.67 degrees Centigrade) no longer than 6 weeks.
Food and Other Uses
Sapodillas/Chicos are generally eaten fresh out of hand, as a snack, or as dessert. Some populations mash the pulp and strain the juice. Other more creative persons use the fruit in pies, or as a pancake ingredient.
Chicle - the gummy latex obtained from sapodilla trees, principal ingredient in chewing gum - is 15% rubber and 38% resin. Trees are designated for either fruit or latex production because they cannot sustainably yield both products in commercial plantations.
Sapodillas are a flavorful, uncommon, wholesome fruit - a delightful change from the ordinary.
References
Morton JF "Sapodilla" "Manilkara zapote van Royen" Fruits of Warm Climates" Morton 1987 pp: 393-398
KulKarni AP et al. "Chemical Composition and Antioxidant Activity of Sapota (Achras sapota Linn.) Fruits"
Journal of Food Biochemistry 31 July 2006;31(3):399-414
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