On the Western coast of India where Chikoo is abundant, the city of Dahanu holds an annual Chikoo Festival to draw tourists and tropical fruit lovers from around the region. Chikoo ripen off the tree and are highly perishable fresh Chikoo must be eaten within a week. A sauce is made from pressing the pulp through a strainer, mixing with juice and topped with whipped cream. Its taste, which is sweet with a caramelly or chocolaty flavor led us to. Add scooped Chikoo flesh to fruit or green salads or mix with egg custard before baking. Although, a large part of this produce is consumed locally, chikoo is an ideal fruit for export to European countries. The pulp is used to make smoothies and shakes, and in various dessert applications as well. ApplicationsĬhikoos are most often eaten fresh, halved with seeds removed and simply by scooping the flesh from the skin.
The natural tannins in the flesh of the Chikoo are antioxidants and have antiviral, anti-bacterial, and anti-parasitic effects. It is also a good source for dietary fiber.
In Ayruvedic practice Chikoo is used for its anti-inflammatory benefits. In the West Indies it is known as the Naseberry. Chikoo, as it is called in India, is also known as a Sapodilla in English or Zapote in Spanish. A low height can be achieved with a grafted plant. The tree can grow to a height of 100 feet. In India, the tree is cultivated mainly for its fruits. What is the height of Chikoo tree The chiku is a common fruit in India and Pakistan. Dehydrated Chikoo is used in Fast Foods, canned soups, hamburgers, sauce, pizzas and other food preparations. Most modern cultivation of the Chikoo tree is for the purpose of harvesting ‘chicle’, a sap from its bark. Dehydrated Chikoo is processed from superior grade, freshly harvested Chikoo by our quality experts using the best natural ingredients and advanced technology to offer its natural color, superior taste & flavour. Current FactsĬhikoo, or Manilkara zapota, is the fruit of an evergreen tree native to Central America and grown since ancient times. Seasons/AvailabilityĬhikoos are harvested twice during the year, once in the mid-winter months and again in the late spring months. The seeds are inedible and should be discarded. Within the flesh of the Chikoo is a cavity with two to three large black seeds. Its texture and flavor has been compared to that of pear. The sweet flavor of the Chikoo flesh is due to the presence of high levels of fructose and sucrose. The flesh is off-white to a yellowish brown color and has a soft and juicy texture.
#Chikoo taste skin
The skin is inedible, but serves a purpose as a kind of bowl for the sweet flesh. Chikoo has brown fuzzy skin and is more oval-shaped than its Central American cousins, though some develop pointed ends.
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