India is one of the largest producers of the Chikoo fruit, whereas the trees are grown in Mexico primarily for the chicle extruded from the tree bark and used to make gum. They have been grown throughout Central America since ancient times and can also be found growing in the West Indies, Bermuda, the Philippines and the Florida Keyes. On the Western coast of India where Chikoo is abundant, the city of Dahanu holds an annual Chikoo Festival to draw tourists and tropical fruit lovers from around the region.Ĭhikoo trees are native to Southern Mexico and the Yucatan. Chikoo ripen off the tree and are highly perishable fresh Chikoo must be eaten within a week. A sauce is made from pressing the pulp through a strainer, mixing with juice and topped with whipped cream. Add scooped Chikoo flesh to fruit or green salads or mix with egg custard before baking. The pulp is used to make smoothies and shakes, and in various dessert applications as well. The natural tannins in the flesh of the Chikoo are antioxidants and have antiviral, anti-bacterial, and anti-parasitic effects.Ĭhikoos are most often eaten fresh, halved with seeds removed and simply by scooping the flesh from the skin. It is also a good source for dietary fiber. In Ayruvedic practice Chikoo is used for its anti-inflammatory benefits. In the West Indies it is known as the Naseberry. Chikoo, as it is called in India, is also known as a Sapodilla in English or Zapote in Spanish. In India, the tree is cultivated mainly for its fruits.
Most modern cultivation of the Chikoo tree is for the purpose of harvesting ‘chicle’, a sap from its bark. The seeds are inedible and should be discarded.Ĭhikoos are harvested twice during the year, once in the mid-winter months and again in the late spring months.Ĭhikoo, or Manilkara zapota, is the fruit of an evergreen tree native to Central America and grown since ancient times. Within the flesh of the Chikoo is a cavity with two to three large black seeds. Its texture and flavor has been compared to that of pear. The sweet flavor of the Chikoo flesh is due to the presence of high levels of fructose and sucrose. The flesh is off-white to a yellowish brown color and has a soft and juicy texture.
#Frozen chikoo milkshake skin
The skin is inedible, but serves a purpose as a kind of bowl for the sweet flesh. Readymade juices have a high amount of sugar.Chikoo has brown fuzzy skin and is more oval-shaped than its Central American cousins, though some develop pointed ends. Smoothie and milkshake are healthier option, you can limit the sugar content.
When the intake of fruits and vegetables drastically reduces, we think of ways to include them in our diet. The best way to consume fruits is to eat them whole. The nutrients help in strengthening the bones. It is rich in calcium, phosphorous and iron. The chemical compounds present in the fruit help to keep congestion and chronic cough at bay.ģ. Chikoo is rich in fibre, aids in proper bowel movement and digestion.Ģ. It is a sweet, brown hued oval or round shaped.ġ. It is grown in large quantities in India, Pakistan, Thailand, Indonesia, Mexico and Bangladesh. The botanical name of sapota is Manilkara Zapota. It helps to keep hunger at bay, ideal to serve along with breakfast.Ĭhikoo is commonly called as sapota, naseberry or sapodilla. It is equally tasty and ideal for the calorie conscious folks. Today, I am sharing the healthier version of sapota milkshake. They are usually high calorie with ice cream and milk solids in it. It should be a norm to take some fruits and vegetables regularly. When the work load is more or the need of proper nutritious food, we resort to smoothies and milkshakes. Chikoo Milkshake is a tasty and an ideal drink to start the day.
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