Also known as: chico, chicle, baramasi, dilly, chikoo, naseberry, zapote, and more
| Purchase Options|
| Farm Stand|| Special order |
| Online Store|| Yes|
| Wholesale|| Yes|
Generally February through April - 2014 season over
The smooth brown skin is easily peeled. Discard seeds. Flesh is sweet and often described as having a brown sugar or caramel flavor. Texture is somewhat gritty like a pear. May be eaten fresh. Also an excellent dessert fruit making flavorful sauces, custards, and ice cream.
How to Buy
Sapodilla is sold by the pound (2-3 fruit per pound). Seven pound packages available for home delivery via the online store -ORDER NOW. No shipments to CA.
Storage and RipeningRequires up to 10 days ripen at room temperature (68 degrees or higher). Ripe sapodillas may be kept in good condition for several days in the refrigerator. May also be frozen.
Sapodilla is a very good source of dietary fiber and Vitamin C. One cup of raw pulp contains 59% of the estimated daily allowance of Vitamin C and a total of 200 calories.
Origin & History
Believed to be a native of the southern Mexico, northern Belize, and northeastern Guatemala. It was introduced to other tropical climates in the early 1800s. Today cultivation is most extensive in India and Mexico.