Sapodilla

Also known as: chico, chicle, baramasi, dilly, chikoo, naseberry, zapote, and more

Season

Generally January through March

Uses

The smooth brown skin is easily peeled. Discard seeds. Flesh is sweet and often described as having a brown sugar or caramel flavor.  Texture is somewhat gritty like a pear. May be eaten fresh. Also an excellent dessert fruit making flavorful sauces, custards, and ice cream.

How to Buy

  • Picked up at farm by appointment. Sold by the pound (2-3 fruit per pound). 
  • Ordered online. Seven pound packages available for home delivery via the online store. No shipments to CA.

Storage and Ripening

Requires up to 10 days ripen at room temperature (68 degrees or higher). Ripe sapodillas may be kept in good condition for several days in the refrigerator. May also be frozen.

Nutrition

Sapodilla is a very good source of dietary fiber and Vitamin C. One cup of raw pulp contains 59% of the estimated daily allowance of Vitamin C and a total of 200 calories.

Origin & History

Believed to be a native of the southern Mexico, northern Belize, and northeastern Guatemala. It was introduced to other tropical climates in the early 1800s. Today cultivation is most extensive in India and Mexico.