Fresh Chickoo Chikoo Sapota 250g

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Manufacturer: Fresh-Veg
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Availability: Exists
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Net Price: 10.48 zł / szt. 11.00 zł / szt.

The product belongs to our fresh assortment of exotic fruits, selected with South Asian, Southeast Asian, and other world cuisines in mind. Fresh fruits are imported depending on the season and availability, so the country of origin, size, shape, skin shade, and other natural characteristics may vary between individual deliveries. For fresh products, the most important information regarding the country of origin and specific batch is provided according to the current delivery labeling. Natural differences in appearance, size, and ripeness level are typical features of fresh fruits and do not indicate a product defect.

Sapodilla, also known as Chickoo, Chikoo, Chiku, Sapota, or Sapodilla, is a tropical fruit of the Manilkara zapota tree, popular among others in India, South Asia, Southeast Asia, Mexico, and Central America. In India, the names chikoo, chickoo, and chiku are particularly common, while the terms sapota and sapodilla are widely used in international trade. The fruits are usually round or slightly oval in shape with a brown, relatively thin skin with a matte surface. The ripe flesh ranges in color from light brown to caramel, is soft, juicy, and distinctly sweet. Its taste is often associated with caramel, brown sugar, ripe pear, and delicate malt notes. Sapodilla is primarily a dessert fruit intended for consumption once it has reached the appropriate ripeness. Before eating, the fruit should be washed, cut open, and the hard, dark seeds inside removed. The flesh can be scooped out with a spoon directly from the cut fruit or separated from the skin and sliced. Chickoo is also excellent as an ingredient in cocktails, smoothies, desserts, ice creams, creams, and fruit salads. In India, a very popular way to use the fruit is chikoo milkshake, made from ripe flesh and milk, often with additions chosen according to regional or homemade recipes. Sapota can also be combined with other tropical fruits, yogurt, or plant-based drinks. An important feature of this fruit is the distinct change in taste and texture during ripening. Unripe sapodilla is hard, has a more astringent taste, and may contain noticeable natural latex. As it ripens, it becomes softer, more aromatic, and sweeter, with the astringency significantly reduced. For this reason, fruits obtained in a hard state are worth leaving to ripen further. A ripe sapodilla should yield slightly under gentle pressure, similar to a ripe avocado. A very soft texture combined with an unpleasant smell, leakage, or signs of fermentation may indicate overripeness or spoilage. Inside the fruit, there may be several hard, shiny seeds, and their number naturally varies. Sapodilla should not be confused with similarly named fruits of other species, so the botanical designation Manilkara zapota allows for more precise identification of the product. Due to the natural character of fresh fruits, individual pieces may vary in size, shape, color and texture of the skin, flesh color, number of seeds, sweetness, and degree of ripeness.

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