Sapodilla

Sapodilla has many names around the world. Some of these names include “Chico,” “Sapota,” “Naseberry,” and “Nispero.” It is a small fruit that resembles a kiwi in exterior appearance, and the flesh resembles that of a peach or pear. The taste of the sapodilla is sweet and has a little bit of a musky profile to it. The sapodilla tree releases a latex called ‘chicle’ which was the main ingredient of chewing gum. While most modern chewing gums now opt to use synthetic gums, many countries like Mexico, Belize, and Guatemala still use chicle from the Sapodilla tree.

• Kingdom: Plantae
• Order: Ericales
• Family: Sapotaceae
• Genus: Manilkara
• Species: M. zapota
• Binomial name: Manilkara zapota

Sapodilla Trivia

• Sapodilla has been used as a home remedy for treating constipation.
• Chiclets, the gum, based their name on ‘Chicle,’ the natural latex that comes from the sapodilla tree
• Sapodilla is one of the few fruit trees that yield fruits twice a year.
• Unripe sapodillas can cause throat irritation and mouth ulcers.

Sapodilla Buying Guide

Sapodillas, when fully ripe, has a little give to them when you press down on it. The skin should be entirely brown all the way through. To determine if the skin is entirely brown, rub the surface lightly, if there is still green showing, then the fruit isn’t fully ripe yet.

Sapodilla Production & Farming in Texas

There is no large scale farming production of Sapodillas in Texas on record. The largest recorded sapodilla orchard is located in South Florida, with only 150 acres of land allocated for growing the fruit. There are very few records of the sapodilla tree being grow in Texas.

Florida, on the other hand, has classified the sapodilla tree as an invasive species and has urged its citizens not to plant the tree.

Pesticides:

As sapodilla is not a popular fruit in the USA, there have been very few studies on pesticide residues on commercially available fruits in the market.

Geography:

If you wish to grow sapodillas, check with your local nursery for the availability of seedlings.

Sapodilla thrives in well-drained soil while very young, but once the tree has aged, it can resist droughts and flooding. Since sapodillas are tropical trees, they are very susceptible to frost damage while they are still young. It takes up to ten years before a sapodilla tree can bear fruit.

Packaging:

The sapodilla fruit is quite hardy, and they require minimal protective packaging. When imported, they are just packed in fiberboard boxes with a plastic bag liner on the inside.

Enjoying Sapodillas

Eating sapodilla is straightforward. Slice the fruit in half, remove the seeds, then enjoy the meat of the fruit.

Storage:

Ripe sapodillas can be stored at room temperature for up to one week. Cut/opened sapodilla can be stored in the refrigerator for up to five days.

Cooking:

Sapodillas make for great smoothies because of its taste. Sapodillas can also be used to make pies, crumbles, and other baked goods.

Due to its very sweet nature and musky profile, there aren’t many savory dishes that use the sapodilla as an ingredient.

Nutrition:

• Carbs
  • Sapodilla is high in sugars and carbohydrates but is offset by its high fiber content.
  • The glycemic index of sapodilla ranges from 27-37, which is classified as low, but people with diabetes should take care when consuming this fruit.
• Fiber
  • Sapodilla is very high in fiber. 100g of the fruit contains 25% of the RDI for fiber.
    • Being a high fiber fruit, the sapodilla has also been recognized in countries where it natively grows to be a cure for constipation.
    • Fiber also helps protect the colon from cancer-causing toxins by flushing them out.
  • Vitamins and minerals:
    • Sapodilla contains tannins that have an anti-inflammatory effect. This helps limit conditions like reflux esophagitis, enteritis, erosive gastritis, and irritable bowel syndrome. Other fruits that are rich in tannins include grapes, pomegranates, and persimmons.