The sapodilla, also known as the loquat of America, which has been well-known for Europeans for more than three centuries, remains uncommon in western countries. However, it has long been prepared for medicinal and nutritional properties.
Origin
Fruit of the sapodilla, a tree native to Mexico and Central America. The sapodilla secretes a white latex, the chicle, a substance that enters for the manufacture of chewing gum. Chicle is a word of Aztec origin and would have given birth to the terms “chew” and “chewy”. The sapodilla was appreciated by the Aztecs who named its tzapotl fruit, a name that changed to sapodilla in Spanish. The term “Sachum” cannot be used to name the sapodilla, as it is two different fruits. This fruit is very fragile and carries poorly, which is why it is little known outside the producing countries.
The sapodilla is an evergreen tree that can reach 30 m and produce 2 000 to 3 000 fruit per year. The sapodilla, whose wood spreads a scent of incense by burning, is grown mainly in Central America, India, Indonesia, California and Australia. The sapodilla usually measures 4 to 7 cm in diameter; It has the size and shape of an egg. Its rough, grey or brown bark peels easily. Its translucent flesh reddish yellow or brownish yellow is sometimes slightly granular like that of the pear. It is juicy, melting, sweet and very fragrant. Its sweet flavor is often compared with honey or apricot. Between 2 and 10 oblong and flattened seeds lodge in the center of the fruit. They contain a bitter white almond, used in herbal teas. The sapodilla is eaten when it is very ripe otherwise its tannin content is too high and its flavor unpleasant.
Benefits, nutrients and properties of sapodilla
Sapodilla is widely consumed in Latin America and characteristic of the Mexican region and Central American tropical fruits. Depending on the variety, the pulp can be white, black or red. It has an elongated shape and a hard texture, reddish brown or green. Very aromatic, sapodilla has a medium size and it seems that if crushed by the extremities.
It is a very grown fruit in tropical regions. This plant belongs to the family of Sapotaceae and their ability to grow wild way, allowed its spread in areas such as the Caribbean, South America, Hawaii and the Philippines. Sapodilla properties make a remarkable fruit is considered from the nutritional point of view.
Responds to the scientific name of Pouteria Sapota and Nahuatl is the origin of the common name samate used to designate the different varieties of this tropical fruit which is present in the world markets. Sweet and pink-colored fruit pulp that has an extremely delicious sweetness.
The benefits
Sapodilla has good antibiotic qualities and are credited to curative properties, which contribute to the improvement of the immune system. Another advantage of this fruit is that it helps prevent the formation of clots in the arteries. Therefore, consumption is highly recommended for people with high blood pressure.
It is also a good remedy to cure throat infections and their use is effective as a diuretic or to fight diarrhea. In Central America, the oil extracted from the seed of Sapodilla is used as a tonic for the skin or to promote hair growth with vigor.
This tropical fruit also has countless nutritional properties that help in the development of children, who raise their tusks, and promote the body of adults. Is highly recommended for those who follow a diet, given its low fat and carbohydrate content, almost 30% of the fruit.
Sapodilla is suitable for coping with respiratory or skin problems and strengthening the natural source view of vitamins A and C. It also has antioxidant properties, provides protein and minerals such as iron, calcium and phosphorus.
Medicinal uses
For medicinal purposes, this fruit tree is mainly used for fruit and bark. Sapodilla properties are very popular as a remedy for the medicine of Mexico and herbal medicine.
One of the most popular applications of white samate is the development of essential oils, which are extracted from the seeds of the fruit and the bark of the tree. The consumption of this variety is recommended to combat occasional insomnia and tea consumption is suitable for diabetics.
Sapodilla seeds also have a number of substances used for the treatment of blood associated with diseases such as leukemia. Black Sabuddy can be very effective as a natural laxative.
A very juicy fruit
Sapodilla has a very juicy and sweet flesh, a taste that appeals to most palates. It is ideal for tasting ice cream, milkshakes, ice cream or fruit pasta. However, meat is not suitable to be subjected to high temperatures and therefore to cook.
Given the characteristics of the sapodilla, natural consumption is recommended or canned. In addition, the pulp and seeds are very delicate, so it is better to eat it, once you buy. Its flavor also invited to taste accompanied by yogurt, milk or white cheese.
But customs vary depending on the country, for example, the Dominicans like to beat this fruit, while in the countries with high production volume rather elaborate cakes, ices, jams and canned with Sapodilla.
Sapodilla: maintenance tips
The Sapodilla (Manikaa zapota) is a fruit tree native to the Caribbean and Central America, derived from the Sapotaceae family. It has evergreen foliage with oval and elliptical leaves, and produces edible fruits called plums, golden skin and yellow and sweet flesh, reminiscent of pear. Inside the fruit is a dozen seeds that will be used for sowing. The sapodilla is grown for its fruit, but also for its very high quality wood used in cabinetmaking. In the old days, his latex was in the composition of the gum! The sapodilla produces very discreet white flowers in the shape of bells.
Culture of sapodilla
This fruit tree is blooming almost all year round and can reach up to 35 meters in height. When the seeds are planted in a well sandy soil, they begin to germinate after only thirty days, but its growth is rather slow. The fruits, three to eight centimetres long, are good to be picked about four to six months after flowering. Good to know: The Sapodilla only finishes ripening once it has been picked. In order to flourish at best, the Sapodilla tree needs a lot of sun, so it is necessary to plant it away from any shade.
The sapodilla in the kitchen
The sapodilla shrub produces a fruit, sapodilla, also called Chiku or Chikoo in some countries. Fruits are consumed fresh or processed in syrup. If eaten raw, the sapodilla must be very ripe and mellow. It is then melting. To taste it, the fruit is cut in the direction of the length and the seeds are subtracted. It can decorate a fruit salad or mash it up. Cooked, it is transformed into jam or fruit paste. You can also make cream, grout, sorbet or even ice cream. It can finally be incorporated in salted sauces.
