Manilkara zapota

Sapodilla, raw
	Fruit, cross-section
Nutritional value per 100 g (3.5 oz)
Energy	347 kJ (83 kcal)
Carbohydrates	19.96 g
Dietary fiber	5.3 g
Fat	1.1 g
Protein	0.44 g
Vitamins	Quantity %DV†
Riboflavin (B2)	2% 0.02 mg
Niacin (B3)	1% 0.2 mg
Pantothenic acid (B5)	5% 0.252 mg
Vitamin B6	3% 0.037 mg
Folate (B9)	4% 14 μg
Vitamin C	18% 14.7 mg
Minerals	Quantity %DV†
Calcium	2% 21 mg
Iron	6% 0.8 mg
Magnesium	3% 12 mg
Phosphorus	2% 12 mg
Potassium	4% 193 mg
Sodium	1% 12 mg
Zinc	1% 0.1 mg
	Link to USDA Database entry
	Units; μg = micrograms • mg = milligrams ; IU = International units ;
	†Percentages are roughly approximated using US recommendations for adults. ; Source: USDA FoodData Central

Manilkara zapota; Sapodilla
Scientific classification
Kingdom:	Plantae
Clade:	Tracheophytes
Clade:	Angiosperms
Clade:	Eudicots
Clade:	Asterids
Order:	Ericales
Family:	Sapotaceae
Genus:	Manilkara
Species:	M. zapota
Binomial name
	Manilkara zapota; (L.) P.Royen
Synonyms
	See text

Manilkara zapota, commonly known as sapodilla ([ˌ s a p o ˈ ð i ʝ a ]), sapota, chikoo, chico, naseberry, or nispero^[1] is a long-lived, evergreen tree native to southern Mexico, Central America and the Caribbean.^[2] An example natural occurrence is in coastal Yucatán in the Petenes mangroves ecoregion, where it is a subdominant plant species.^[3] It was introduced to the Philippines during Spanish colonization. It is grown in large quantities in India, Pakistan, Thailand, Malaysia, Cambodia, Indonesia, Vietnam, Bangladesh and Mexico.

The name "zapota" from the Spanish zapote [saˈpote] ultimately derives from the Nahuatl word tzapotl.

Description

Sapodilla tree

Sapodilla can grow to more than 30 m (98 ft) tall with an average trunk diameter of 1.5 m (5 ft). The average height of cultivated specimens, however, is usually between 9 and 15 m (30 and 49 ft) with a trunk diameter not exceeding 50 cm (20 in).^[4] It is wind-resistant and the bark is rich in a white, gummy latex called chicle. The ornamental leaves are medium green and glossy. They are alternate, elliptic to ovate, 7–15 cm (3–6 in) long, with an entire margin. The white flowers are inconspicuous and bell-like, with a six-lobed corolla. An unripe fruit has a firm outer skin and when picked, releases white chicle from its stem. A fully ripened fruit has saggy skin and does not release chicle when picked.

The fruit is a large berry, 4–8 cm (2–3 in) in diameter.^[5]^[6] Inside, its flesh ranges from a pale yellow to an earthy brown color with a grainy texture akin to that of a well-ripened pear. Each fruit contains one to six seeds.^[6] The seeds are hard, glossy, and black, resembling beans, with a hook at one end that can catch in the throat if swallowed.

The fruit has an exceptionally sweet, malty flavor. The unripe fruit is hard to the touch and contains high amounts of saponin, which has astringent properties similar to tannin, drying out the mouth.

The trees can survive only in warm, typically tropical environments, dying easily if the temperature drops below freezing. From germination, the sapodilla tree will usually take anywhere from five to eight years to bear fruit. The sapodilla trees yield fruit twice a year, though flowering may continue year round.^{[citation needed]}

Other names

Sapodilla fruits being sold on a street in Guntur, India.

Sapodilla is known as mispel in the Virgin Islands^[1] and Dutch Caribbean; zapote in Honduras and Panama; níspero in Cuba, Dominican Republic, El Salvador, Costa Rica, Guyana, Puerto Rico, Nicaragua, Colombia and Venezuela; dilly in the Bahamas; naseberry in Jamaica and other parts of the Caribbean; sapoti in Brazil (Portuguese pronunciation: [sɐpuˈtʃi]) and Haiti; chico in the Philippines and chicosapote or chicozapote in Guatemala, Mexico, Hawaii, and Florida.^[7]^[8] In Pakistan & Northern India, the fruit is known as chikoo. In Eastern India, it is called sapeta or sabeda. In Southern India, it is called sapota and its most popular variety is commonly called as pala sapota. In Sri Lanka, the fruit is known as sepadilla.^[9]