Trending
    Facts

    Sapodilla facts

    By Updated:No Comments6 Mins Read

    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.

    Comments

    comments

    Share.

    Related Posts

    Comments are closed.