The flattened seeds are hard, shiny, and black, often with a sharp spike on one end, so it is better to avoid them when enjoying your fruit. However, sapodilla seeds are considered inedible. Generally, ingesting small amounts of sapodilla seeds will not do you harm. Sapodillas are grown on large trees in tropical or subtropical climates. We recommend adding the fruit to vanilla ice cream - emphasizing the cinnamon taste! You can also blend the fruit to make juices, smoothies, and cocktails. The fruit can be added to soups, jams, roasted meats, and seafood. You can also cook sapodilla to enhance the original flavor with a roasted flavor that tastes delicious in both sweet and savory recipes. You can add the fruit to oatmeal or yogurt for a delicious breakfast. This method is perfect for smoothies and cocktails.īesides enjoying the delicious sweet flavor directly from the fruit, you can incorporate it into many recipes. The fruit will retain its flavor for about a month. To freeze sapodilla, scoop the ripped fruit and store the fruit in an airtight container or ice cube tray in the freezer. Once ripened, you can refrigerate the fruit to keep it fresh for up to a week. Manilkara Zapota commonly known as Chikoo trees are long-living evergreen trees. Sapodilla fruits will ripen in room temperature conditions. Chikoo tree (Manilkara Zapota) is a high valued ornamental tree. However, we often have some sapodilla available throughout the year. In South Florida, the primary season for sapodillas is from January - July, peaking in late spring. A ripe sapodilla is often described as tasting like brown sugar, perhaps similar to the taste of cinnamon toast crunch. Sapodillas have a sweet pear-like consistency. With a little patience, you get a delicious tasting treat. The outside skin may look a little wrinkled. When ripe the sapodilla is very soft to the touch without being mushy. They ripen within a few days when kept in a closed dark place but will ripen within a week out in the open. Sapodillas are picked unripe from the tree. From then on, each culture has developed its own unique relationship and name for the same delicious fruit. In colonial times the fruit spread via trade throughout the Caribbean and South America and eventually made its way to Asia in the early 1800s where today the fruit has become widely cultivated and loved. The sapodilla tree is native to the Yucatan peninsula and other nearby locations in Mexico, Belize, and Guatemala. Why does Sapodilla/Chikoo/Naseberry have so many different names?
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