Fruit
Sapodilla
Sapodilla (Manilkara zapota), also called chikoo or chico, is a tropical fruit with rough brown skin and soft, malty-sweet flesh that tastes of brown sugar, pear, and caramel when fully ripe. Unripe fruit is hard, astringent, and full of sticky latex—the same latex once tapped commercially as chicle for chewing gum. Seeds are black, glossy, and not eaten. Mesoamerican orchards spread the tree across the tropics; India, Mexico, and Southeast Asia are major growers. Eat ripe fruit spooned from the skin, blended into shakes, or chilled as dessert. Judge ripeness by gentle give and fragrant aroma, not by skin colour alone. Refrigerate only after soft-ripe to slow further collapse.
Track this ingredient
Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.28 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 5.24 mg
- Salt 0.01 g
- Total Carbohydrate 12.2 g
- Dietary Fibre 1.93 g
- Total Sugars 10.4 g
- Complex / starch 1.06 g
- Protein 0.83 g
- Water 88.7 g
- Energy 59 kcal
- Water 88.7 g
- Carbohydrates 12.2 g
- Sugars 10.4 g
- Monosaccharides 7.26 g
- Disaccharides 3.11 g
- Starch 1.06 g
- Amylose 0.27 g
- Amylopectin 0.8 g
- Digestible Starch 0.9 g
- Resistant Starch 0.11 g
- Fibre 1.93 g
- Soluble Fibre 0.68 g
- Insoluble Fibre 1.25 g
- Protein 0.83 g
- Plant Protein 0.79 g
- Fat 0.28 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.1 g
- Vitamins 64.3 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.39 mg
- Vitamin B5 — Pantothenic Acid 0.19 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 0.9 µg
- Vitamin B9 — Folate 13.9 µg
- Vitamin C 24 mg
- Vitamin E 0.27 mg
- Vitamin K 4.5 µg
- Minerals 470 mg
- Major Minerals 463 mg
- Trace Minerals 6.8 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 24 · vitamin-a: 20 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.39 · vitamin-b5-pantothenic-acid: 0.19 · vitamin-b6: 0.08 · vitamin-b7-biotin: 0.9 · vitamin-b9-folate: 13.9 · vitamin-e: 0.27 · vitamin-k: 4.5 ·
Minerals
Sodium: 5.24 · Potassium: 419 · Calcium: 39 · Iron: 1.4 · Zinc: 0.4 · Iodine: 5 ·
Fruit energy is mostly natural sugars with fibre and vitamin C varying by species.
History
Sapodilla was used as a fruit food in regional diets long before industrial packing and global year-round supply.
Trade, migration, and selection spread distinctive Sapodilla types and preparations into new climates and cuisines.
Modern production, storage, and transport made Sapodilla a regular purchase far from where it is grown or raised.
Cooks now treat Sapodilla as both staple and specialty, with more attention to provenance, variety, and form.