The tropical fruit known as sapotille, often called sapodilla, nispero, or chiku, is an increasingly popular item in global markets. This fruit originates from Central America and Southern Mexico, where it has been cultivated since ancient times. The sapotille is the fruit of the Manilkara zapota tree, which is now grown throughout the tropical and subtropical world, with India being the largest commercial producer. This fruit is sought after for its intense sweetness and unique texture.
Identifying Ripe Sapotille
Selecting a ripe sapotille is important, as an unripe fruit is astringent and inedible. The fruit has dull, brown, slightly rough skin, and ripeness is determined primarily by touch. A perfectly ripe sapotille will yield slightly to gentle pressure, similar to a soft peach or a ripe avocado.
To confirm ripeness, lightly scratch the skin with a fingernail. If the layer beneath is a healthy brown color, the fruit is likely ready; if it is green, the fruit is still immature. Unripe sapotille contains saponin and a white, milky latex called chicle, which causes the astringency. Once picked, the fruit should be allowed to ripen at room temperature until it is soft all over. Once soft, it can be stored in the refrigerator for up to a week.
The Sapotille Sensory Experience
The flavor of the sapotille is often described as resembling brown sugar or caramel, leading to the nickname “brown sugar fruit.” The sweet taste is intensely sugary and malty, with flavor notes of honey, cinnamon, or pear. This rich, concentrated sweetness is due to the fruit’s high natural sugar content.
The texture is soft and custard-like when fully ripe, but with a slight grittiness, similar to a pear. This consistency makes the flesh melt in the mouth, providing a dense, juicy bite. A ripe sapotille also possesses a noticeable, sweet fragrance, which can be earthy or lightly floral. The pale brown to yellowish-brown flesh is the edible portion, making it a popular fruit for fresh consumption.
Preparing and Eating the Fruit
The sapotille is simple to prepare and is most frequently enjoyed raw to appreciate its natural sweetness. Wash the fruit thoroughly, then slice it in half lengthwise. The flesh is soft enough that you can easily scoop it out directly from the skin using a spoon.
Within the flesh, you will find two to five large, flat, black seeds that must be removed before eating. The seeds are inedible and should not be swallowed. While the skin is technically edible, most people discard it due to its rough texture. The sweet pulp can also be blended into smoothies, pureed into desserts like custards and ice cream, or incorporated into baked goods.