Chikoo: A super fruit that never goes out of fashion

Hyderabad: Chikoo, or sapodilla, or sapota, is a fruit that is power-packed with nutrients and health benefits. Called Manilkara zapota, sapodilla, chicozapote, naseberry, nispero, soapapple, sapota, and chikoo or chico, this fruit has travelled from ancient Mesoamerican civilizations to the tropical streets of Asia.

Known for its sweet taste and health benefits, the fruit is also widely consumed in the form of milkshakes, ice creams, fruit salads, kulfi, and halwa. The peak season of this fruit is from November to March, and Indians love to eat chikoo during winter.

Origin

The history of Chikoo in India is only over a hundred years, and it finds its roots in Central America and Southern Mexico . Chikoo or sapota is actually a fruit native to Central America, Southern Mexico, and the Caribbean. Mexico was under Spanish rule during the 16th century. At that time, European imperialists used to explore different lands and carryback exotic spices, fruits, and vegetables. Sapota was one such produce. The word Sapota is derived from an Aztec word ‘tzapotl’. ‘Tzapotl’ turned into ‘zapote’ in Spanish and ‘sapota’ in English. The word chikoo is actually derived from the Aztec word ‘chicle’, which was used for making the chewing gum 'chiclet'. This natural gum was extracted from the sapota plant.

How Chikoo came to India

A Parsi textile businessman, Sir Dinshaw Maneckji Petit, brought this fruit to India sometime around the 18th century. Sir Dinshaw imported chikoo saplings and planted them in his garden in Mumbai. In 1901, Sir Dinshaw’s estate manager Ardeshir Irani took some of these seedlings and planted them on his land in Dahanu, situated around 130 km from Mumbai. Thus began the cultivation of Chikoo in India. This fruit is cultivated on a large scale in West Bengal, Andhra Pradesh, Gujarat, Maharashtra, Karnataka, and Tamil Nadu.

GI tag for the Gholvad/Dahanu chikoo

This delicious variety bagged the GI tag in December 2016.

History

The history of chikoo dates back to ancient Mesoamerica, a cultural and geographical region that includes central Mexico and Central America, where it was cultivated by the Mayans and Aztecs. Native to the Yucatan Peninsula in Mexico, it quickly became a staple of indigenous diets due to its sweet and nutritious pulp.

The fruit’s journey didn’t stop there. It soon spread across Central America and the Caribbean over time, eventually reaching tropical regions in Asia, Africa, and the Pacific. European explorers were introduced to chikoo by indigenous peoples, and it was later brought to places like India and the Philippines. As global trade flourished, chikoo grew in popularity, adapting to various climates and cultures.

Latex

The latex in this fruit is a natural defense mechanism. This latex helps protect the fruit and stem from pests and pathogens, keeping the precious fruit safe as it grows. The latex from the tree, known as chicle, was used to make chewing gum long before synthetic alternatives took over.

In many cultures, the latex is even used in folk remedies and traditional medicine.

The fruit holds a special place in India’s agricultural landscape. India is one of its largest producers, and its diverse climate, from the coastal regions of Maharashtra to the fertile lands of Gujarat, provides ideal conditions for cultivating chikoo. The fruit thrives in tropical and subtropical regions and has become a beloved staple in local markets. Across India, it is widely enjoyed, especially for its refreshing and energizing properties.

India is the largest producer

India is the world’s largest producer of chikoo, and the country has a thriving export market for the fruit. Major varieties exported from India include ‘kalipatti’, which is grown in Gujarat, Maharashtra, and North Karnataka. Known for its broad, thick leaves and oblong fruits, this variety is highly sought after internationally. Another popular export is the ‘cricket ball’ variety, recognized for its round shape and rich flavour.

With vast plantations across tropical and subtropical regions, India meets domestic demand and even has a surplus for export, making it a key player in the global market.

Health Benefits

The antioxidants in chikoo help fight radicals and keep your skin looking youthful.

The fruit is gentle on the stomach, making it ideal for people with sensitive digestive systems.

It is a natural remedy for cough and contains chemical compounds that help with congestion and clear the respiratory tract.

Chikoo offers numerous health benefits, including improved digestion and bone strength due to its high fiber, calcium, and phosphorus content. It also supports heart health by regulating blood pressure and cholesterol, provides an instant energy boost from natural sugars, and promotes healthy skin through antioxidants and vitamins.

The high dietary fiber content in chikoo helps regulate bowel movements and prevents constipation. Tannins in the fruit have anti-inflammatory properties that can soothe digestive issues like gastritis and irritable bowel syndrome (IBS).

Chikoo is rich in essential minerals like calcium, phosphorus, and iron, which are crucial for building and maintaining strong bones and teeth.

Potassium and magnesium help relax blood vessels, which can lower blood pressure.

Its fiber content helps lower bad cholesterol (LDL) levels, reducing the risk of heart disease.

Antioxidants like vitamins A, C, and E protect the skin from free radical damage.

Vitamin C promotes collagen production, which helps maintain skin elasticity and reduces signs of aging. The iron and B vitamins support healthier, stronger hair. The natural sugars (fructose and sucrose) provide a quick and sustained energy boost. High vitamin C content strengthens the immune system. The fiber helps you feel full for longer, which can aid in controlling appetite. The fruit’s natural sugars and minerals can help manage stress levels.

A mature chikoo tree can produce anywhere between 250 to 2,000 fruits per year. Unlike other fruit trees that require cross-pollination, the chikoo tree can self-pollinate, meaning it can produce fruit even without the need for external pollinators like beesrequire cross-pollination, the chikoo tree can self-pollinate, meaning it can produce fruit even without the need for external pollinators like bees and butterflies.

Chikoo Halwa Recipe

Ingredients

6 Ripe Sapotas

3 tablespoonGhee

1/2 cup Sugar or enough to taste

Roasted Nuts for Garnish

Method

Peel and deseed the ripe sapotas (chikoos) and puree them in a blender.Heat ghee in a pan and add the sapota puree. Cook on low heat for 10-15 minutes, stirring continuously . Add sugar and continue cooking until the mixture thickens and starts leaving the sides of the pan. Transfer the halwa to a greased plate and spread it evenly. Garnish with roasted nuts. Let the halwa cool and set before cutting it into desired shapes.