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.
#Chikoo fruit in english skin
The skin is inedible, but serves a purpose as a kind of bowl for the sweet flesh. With Ice cream: Add a scoop of ice cream for 1 serving and reduce the sugar a little bit.Chikoo has brown fuzzy skin and is more oval-shaped than its Central American cousins, though some develop pointed ends.Adjust the amount of sugar depending on the sweetness of your fruit.Always use chilled milk to get an instantly chilled chikoo milkshake.Chill the fruit before making a milkshake to get a chilled chikoo milkshake.Taste the tiny piece of fruit and accordingly add sugar.Remove all the black seeds and chop roughly. Peel the skin of the chikoo then cut it in half.Sugar: A little amount of sugar is required. However, you can use low-fat or fat-free milk. Milk: Full-fat whole milk is recommended for creamy texture as this is made without ice cream. The best ripe fruits have a soft, melt-in-your-mouth granular texture. Once they get soft and juicy, after use for making a milkshake. Sometimes, the chikoos we buy are hard as a rock.But you can get the frozen packets all year around. Here in the USA, you’ll find the fresh chikoo (good ones) occasionally.But in the wintertime, mom never makes chilled milkshakes.
Sometimes they are available during the winter months (January & February) too.
Taste & Texture: Sweet, fruity, thick and creamy chikoo milkshake. This falls into the healthy milkshake category as it is made without ice cream. This chikoo milkshake is my childhood favorite milkshake made with 3 ingredients only and gets ready in 5 minutes.
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