Frozen chikoo milkshake skin#

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. This product is not available to be shipped internationally.Chikoo has brown fuzzy skin and is more oval-shaped than its Central American cousins, though some develop pointed ends. Afterwards, sprinkle pistachio slivers and almond at the top of the mixture and enjoy.Mix the cool milk with Sapota fruit and properly mix.Add equal amounts of sugar and let the milk boil for six minutes.Boil the full-fat milk and simmer the heat until the milk significantly reduces.Cut the fruit into pieces and place it aside. Properly peel the Chikoo fruit and remove the seeds.Blend until the milkshake is both smooth and creamy.

Add equal amounts of sugar and milk before blending.

Properly wash the Chikoo fruit before peeling.

The recipes include: Chikoo Shake Recipe Ingredients There are a variety of recipes to choose from that have Chiku fruit as one of the ingredients. Cut a ripe Chikoo fruit into two and use a spoon to scoop the flesh. Brown indicates the Sapota fruit is ready to eat, whereas green means the fruit isn’t ripe.Īny ripe Sapota fruit has a soft texture when gently squeezed. The process of eating Sapota starts by confirming if the fruit is ripe.

Cut the fruit in the middle for a taste of the delicious juicy flesh. This fruit is best eaten when ripe and soft. Caramel fruit, Chikoo, Cappotta, Naseberry, Sapeta, and Chiku are famous for this fruit.Īpart from the delicious taste, this fruit is rich in nutrients like Vitamin E, Vitamin A, and Vitamin C, among others. The fruit is grown across India and has plenty of names. This fruit is derived from Sapota, an evergreen tropical tree. The sweet taste of Sapota fruit makes everyone fall in love with it.