Sapodilla Facts and Nutritional value

Sapodilla is a sweet and delicious fruit. It is loaded with nutritional benefits. The fruit is soft and the pulp is easily digestible with sweet and crunchy flavor. The fructose and sucrose provides sweetness to the fruit.

Name	Sapodilla
Scientific Name	Manilkara zapota
Native	Southern Mexico, Central America and the Caribbean. During Spanish colonization, it was introduced to the Philippines. Now it is cultivated in Thailand, India, Cambodia, Malaysia, Bangladesh Indonesia and Mexico.
Common/English Name	Bully Tree, Chicle, Chico Sapote, Chiku, Marmalade Plum, Naseberry, Sapodilla, Sapote, Sapodilla Plum
Name in Other Languages	Aztec: Xicozapoti; Bahamas: Dilly; Bangledash: Sofeda; Belize: Zapote Morado; Brazil: Sapoti; British West Indies: Dilly, Naseberry; Chinese: Ien Xian Guo, Ren Xin Guo; Columbia: Zapote, Nispero; Costa Rica: Nispero, Korob; Cuba: Zapote, Nipero; Czech: Mamej Sapota; Danish: Tyggegummitræ; Dominican Republic: Nispero, Zapote; Dutch: Sapodilleboom, Sapodilla; Ecuador: Nispero Quitense; El Salvador: Nispero, Zapote; French: Nè fl e D’amérique, Sapotier; French Guiana: Sapotille; French West Indies: Sapotille; German : Breiapfel, Sapotillbaum; Guatemala : Chicozapote, Muy; Guyana: Sapodilla, Sapadillo ; Haiti: Sapoti; Hawaii : Chico Sapote; India:- Bengali: Sapeta, Baramasi, Bihar: Baramasi, Hindu: Chikoo, Marathi: Chikku, Chiku Tamil:- Telugu: Chimaiyiluppai, Sima Ippacettu, Urdu: Chikoo; Indonesia:- Bali: Sabo Jawa, Batak: Sao Manila, Sawu Manila, Boegineesch, Sulawesi: Sao Mila, Java: Sawo Manila, Sawo Londo, Lampong, Sumatra: Sauh Manila, Sawuh Manila, Manado, Sulawesi: Sau Manila, Singkep, Riau: Sauh Manila, Jambi, Manado: Sawo Manila, Lingga, Sumatra: Jiku, Sundanese: Sawo Manila, Sawo, Madurese: Sabu Manila, Malay: Sawo Manila; Jamaica : Naseberry; Japanese : Sapojira, Sabojira; Khmer : Lamut; Korean : Kkom Na Mu; Laotian : Lamud; Malaysia : Ciku, Sawo Nilo; Maldives : Sabudheli; Mexico: Chico, Zapotillo; Netherlands Antilles: Mispu, Mispel; Nepalese: Saapotaa, Gudalu; Nicaragua: Nispero; Pakistan: Cheeku; Philippines (Tagalog): Chico; Portuguese: Sapoti, Sapotilha; Puerto Rico: Nispero; Spanish (Latin America): Níspero, Sapote; Sri Lanka: Sapathilla, Rata-Mi; Surinam: Mispel, Sapotilie; Swedish: Sapotillplommon; Thai: Lámút Farang; Trinidad & Tobago: Sapodilla; Venezuela: Chicozapote, Nispero; Vietnamese: Hông Xiêm, Xabôchê; Virgin Islands: Mespil; Yucatan: Ya
Plant Growth Habit	Evergreen, long-lived, erect, lactiferous
Growing Climate	Subtropical and tropical
Soil	Well-drained, light
Plant Size	100 ft.
Lifespan	Long life
Root	Shallow-rooted
Bark	White, gummy sap, rough dark brown
Branchlets	Horizontal or drooping
Leaf	Alternate, ovate-elliptic to oblong-lanceolate, medium green, glossy, length: 3 to 4-1/2 inches, width: 1 to 1-1/2 inches
Edible parts of the plants	The fruit is consumed fresh or used in salads, fruit cups, ice cream, fruit sherbets, jam, butter, syrup. It could be preserved in the form of syrup. The fruits which are ripened are processed as wine. The leafy shoots are consumed raw or steamed and mixed with vegetables, rice after washing the sticky sap. The milky latex is also used in chewing gum.
Flowering Season	Throughout the year
Flower	Small, white, bell-shaped, Diameter: 3/8-inch (9.5 mm)
Fruit shape & size	Ovoid or ellipsoid, Diameter: 2-4 inches (5-10 cm)
Fruit weight	150 gm
Fruit color	Pale yellow – brown color with grainy texture
Flesh color	Brownish
Fruit peel	Thin
Flavor/aroma	Sweet, pleasant
Fruit Taste	Sweet
Seed	3-12 seeds, dark brown to black, smooth, flattened, shiny, length: 3/4 inch (1.9 cm)
Varieties/Types	Brown Sugar, Prolific, Russel, Tikal
Fruit Season	May-September
Major Nutritions	Vitamin C (Ascorbic acid) 35.4 mg (39.33%) Carbohydrate 48.1 g (37.00%) Total dietary Fiber 12.8 g (33.68%) Iron, Fe 1.93 mg (24.13%) Copper, Cu 0.207 mg (23.00%) Vitamin B5 (Pantothenic acid) 0.607 mg (12.14%) Potassium, K 465 mg (9.89%) Vitamin B9 (Folate, Folic acid) 34 µg (8.50%) Total Fat (lipid) 2.65 g (7.57%) Magnesium, Mg 29 mg (6.90%) Vitamin B6 (Pyridoxine) 0.089 mg (6.85%) Calcium, Ca 51 mg (5.10%) Phosphorus, P 29 mg (4.14%) Vitamin B2 (Riboflavin) 0.048 mg (3.69%) Histidine 0.039 g (3.17%)
Health Benefits	Relieves stress Prevents cold Helps in digestion Helps to lose weight Prevents anemia Proper function of brain Reduce arthritis Healthy skeletal structure Heals wound Assist nervous system
Calories in 1cup (241 gm)	200 Kcal.
Traditional uses	The decoction is used to cure diarrhea. The infusion which is made from young fruits and flowers is used to ease pulmonary ailments. The seed possess saponins and quercetin and used as diuretic, aperient, febrifuge and tonic. The seeds which are compressed possess a diuretic action which is used to eliminate bladder and kidney stones. A seeds paste is used for an application on stings and bites from venomous animals. The decoction which is made from old, yellowed leaves is useful for colds, coughs and diarrhea. A decoction made from Sapodilla and Sechium edule leaves is consumed regularly to lower blood pressure. In the tropics, the latex is used for tooth cavities. The bark is used as tonic and its decoction is used to treat dysentery, diarrhea and paludism. In Indonesia, the flowers are used as an ingredient of a powder which is rubbed on the woman’s body after childbirth. Tannin from the bark is used in Cambodia to treat fever and diarrhea.
Precautions	The consumption of unripe Sapodilla causes irritation in throat, breathing problems and mouth ulcer. Due to the high latex and tannins in raw Sapodilla, it causes bitter taste. The excessive consumption of Sapodilla increases the weight due to the presence of high calories. The excessive intake of Sapodilla leads to the pain and discomfort in abdomen. The seeds should be avoided as a medication because it possess huge amount of toxic.
How to Eat	Sapodilla is consumed raw by scooping out the flesh or made jam or sherbet. It can be taken in the form of juice, custard, milkshakes or ice creams. It is added to the cake and pancake.
Other Facts	Sapodilla forbids the risk of colon cancer. Sapodilla contains powerful antioxidants named as Tannin which acts as anta-acid, anti-bacterial, anti-viral, anti-parasitic, and anti-inflammatory and eradicates free radicals. The consumption of Sapodilla relieves cough and congestion which is also known as expectorant removal. Due to the presence of essential carbohydrates and nutrients in Sapodilla, it is good for lactating mother as it helps to overcome nausea and dizziness during pregnancy. Sapodilla is loaded with adequate phosphorous, calcium and iron which helps to strengthen bones. The fruits which are unripe are astringent and rich in tannins.

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