Chikku 500G

ر.ق 55.00

The heady sweet aroma of sapota is unmistakable, with its fleshy brown skin and grainy sweetness in the inside. It’s quite easy to either love the sapota or hate it. But taking the middle path, we’re not quite sure.

We have something to thank the Spanish for. Had it not been for them, the chickoo, chikoo or sapota would have perhaps never come to India. With its roots in Mexico, Easter Guatemala and Belize (on the eastern coast of central America), the Colonisers took it to the Philippines from where it travelled to the rest of Asia, making its way into India only in the late nineteenth century.

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In India, the sapota is grown in many states – KarnatakaGujaratMaharashtraTamil NaduWest Bengal and Andhra Pradesh. Incidentally, Karnataka is known to be the highest grower of the fruit, followed by Maharashtra. The varieties of sapota in India have funny names – Kali Patli, cricket ball, Baramati, Pili Patli, Dwarapudi, Chhatri and so on. Now while the fruit isn’t really cooked, or even used in salads (except for maybe fruit salads), probably due its supremely dominating flavours, the sapota can be blended into milk or yogurt and had as a smoothie. Or you could make a jam out of it too. There are quite a few interesting recipes out there, from chickoo halwa, kheer, to even barfis. Honestly, the best way to eat this fruit is by itself.

I remember one of my aunts lecturing me once about how it’s important to consume seasonal fruits. “There’s a reason why mangoes and sapotas come out during this time. It has benefits, so don’t ignore them,” she would say.

And she was right. While none of us cared about the health benefits of the fruit while growing up, it’s important to know why you should eat a few sapotas every time it’s in season.


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