Sapota is a highly popular tropical fruit. Scientific name of sapota or sapodilla is Manilkara zapota or Achras sapota. It belongs to the family of Sapotaceae. Sapodilla is believed to be a native of Mexico and other tropical countries of South America.

Economic Importance: In most of the countries, sapodilla plants are mainly grown for its fruits. However, in South American countries, sapodilla plants are grown for both its fruits as well as its latex. Latex is called chicle/chickle which is commercially used in the preparation of chewing gums.

Food Uses: Sapodilla fruits may be consumed raw as a dessert fruit or fresh sapota fruit juice may be consumed as such. Sapota fruit pulp may be used for making different types of food preparations.

Sapodilla fruits are a good source of digestible sugar and can be consumed raw as a dessert fruit. The fruit is a good source of protein, fat, and dietary fibre, and minerals such as potassium. Sapodilla fruits are a good source of Vitamin C, a powerful antioxidant vitamin.

Sapota/sapodilla fruit juice is believed to have medicinal properties as this juice is an excellent source of dietary fiber, sugars, proteins, Vitamin C (ascorbic acid), phenolic compounds, carotenoids and minerals like iron, copper, zinc, calcium and potassium. Due to the presence of phenolic compounds and carotenoids, sapota juice is believed to have high antioxidant activity and therefore very effective against fighting free radicals present in the body.

Presence of free radicals causes many life style diseases such as cancer, stroke, diabetes and obesity. Regular consumption of sapota juice may prevent these life style diseases up to some extent.

Sapota fruit pulp is used for making sweets, fruit salads and milk shakes. Fruit pulp may also be used for making jam, jelly, squashes and fruit drinks after blending it with other fruit pulps.

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