Sapodilla
The flavor of sapodilla appeals to almost everyone, and it can best be described as a pear that has been sopping in brown sugar. They are best served fresh and chilled, and then they can be halved or cut into wedgese. It is strong and wind-resistant and rich in a white, sticky latex. In the tropics level it will grow to 100 feet, but graft cultivars are significantly shorter.
Full List of Fruits Sapodilla Fruit
Sapodilla Fruit: The sapodilla Fruit is a chewing gum component and also the source of chicle. Fruit may be round to oval-shaped or conical, and 2 to 4 inches in diameter. Small brown downy fruit with orange flesh which has a caramel Taste. The plant was used as the base for chewing gum from Sapodilla. The flesh with soft brown of the sapodilla tastes a bit like a sweet mix of brown sugar and root beer.
Sapodilla Tree or the Manilkara Zapota is Long lived evergreen tree is native to the new world tropics. It is known by the name of chickoo in India. An average Growth of sapodilla about 30-40m in height. The shout of the tree contains a white sticky latex called the chicle.
The fruit Nature may in round, oblate, oval, ellipsoidal, or conical. While smooth-skinned it is coated with a sandy brown. The flesh ranges in color from yellowish to dark-brown and sometimes reddish-brown in colour. Some fruits are seedless But some Fruits may be from 3 to 12 seeds which are easily removed as they are loosely held in a spiral of slots in the center of the fruit.
The species is found in forests where it has actually been cultivated since ancient times. It was introduced long ago in tropical America and the West Indies. Early in colonial times, it was passed to the Philippines and later it was adopted everywhere in the Old World tropics.
The crushed seeds have a diuretic action are claim to expel bladder and kidney stones. A and Daily of lower blood pressure was avoided by sweetened the combination decoction of sapodilla and chayote leaves. The seed paste of the sapodilla seeds is applied on stings and bites from venomous animals.
Sapodilla Varieties
Click on the below Sapodilla you wish to find about
A Sapodilla is:
The fruit has a high tanning substance, To stop diarrhea, the raw fruit is boiled and the decoction is consumed. A mixture of sapodilla fruit and flowers is inspired to prevent and get release from any pulmonary complaints.
Old yellow leaves is prepared the cold Decoction is taken to prevent, cough and diarrhea.h
A special tea prepared from the bark of the tree, which is beneficial to provide relief from diarrhea and dysentry
The latex derived from the tree is used to fill tooth cavities in the tropics
| Nutritive value per 100 g of Sapodilla | ||
| Principle | Nutritive value | |
| Protein | 0.44 g | |
| Carbohydrate | 19.9 g | |
| Calcium, Ca | 21 mg | |
| Iron, Fe | 0.80mg | |
| Magnesium, Mg | 12mg | |
| Potassium | 193 mg | |
| Sodium, Na | 12mg | |
| Copper, Cu | 0.086 mg | |
| Vitamin C | 37.4mg | |
| Thiamin | 0.058 mg | |
Sapodilla RecipeIngredients:
- 1 cup mashed ripe sapodilla
- ½ cup heavy cream
- ¼ cup milk
- 1 tsp ground cinnamon
- 1 tsp carambola juice (you can substitute lemon juice)sugar, salt to taste
- 3 egg whites, whipped until stiff but not dry
- ¼ cup butter, melted
Directions:
Heat Oven at 300°F . In a container, mix sapodilla, milk and cream. Cook the mixture for10 minutes in a low temperature of heat, stirring constantly. Add cinnamon, carambola juice, sugar and salt for your taste. Cool until mixture is at room temperature. Carefully fold the cooked mixtures in egg whites. Turn into small soufflé dishes, 4 x 2 x 1½. Roast 25 minutes. Clash top with melted butter. Serve immediately.
Ingredients:
- 12-oz can evaporated milk
- 14-oz can sweet condensed milk
- 1 pint heavy whipping cream
- 3 slices white bread, soaked in milk and squeezed to remove as much liquid as possible
- 2 cups sapodilla puree
- 1 tsp vanilla extract
- 20 almonds, blanched and peeled, optional
- l½ cup pistachios, optional
Directions:
Blend all ingredients until smooth. Pour into popsicle molds or ice-cream cups and freeze.
The inner membrane of the fruit was pale yellow with a beautiful star-shaped seed pattern. We cut the fruit into half moons and bit it in the middle and had to wash our mouths immediately - it had the strongest mouth-puckering astringency we've ever tasted! Actually the sapodilla has to ripen after it has been picked until it becomes, very soft. It becomes creamy and sweet like its cherimoya and soursop.
Another piece of trivia: the sapodilla tree, common origin place for sapodilla was mexico but it has spread through some tropical countries like India and the Philippines, is full of latex. In fact, a lot of chewing gum is made from the latex found in its bark. The name of the tree is called chiku it specially in india, which is how Chiclets got their name.
If you have ready access to the fruit there are numerous ways to serve it-battered and fried, stewed with lime juice and ginger, pulped and added to cakes, fermented to make wine, and even to replace apples in pie. But since I come across worm-free and ready-to-eat specimens so rarely, I'm content to simply indulge in them chilled. Do take care with the seeds though; some have a little hook-like protrusion that can snag on your throat if you accidentally swallow them.
Very unpleasant. Besides fruit, the sapodilla tree gives us one of life's staples. The sap is collected much like latex tapped from rubber trees. This sap is a white, chewy substance called chicle, formerly the main component in chewing gum. Apparently, gum is now made with synthetic rubber, but I say bring chicle back.
