Manilkara zapota

Manilkara zapota

A Manilkara zapota fruit

Manilkara zapota, commonly known as chiku, is a tropical fruit tree native to Central America. It belongs to the family Sapotaceae and is known for its sweet and juicy fruit. The tree is also commonly referred to as sapodilla or naseberry in different parts of the world.

Description

The Manilkara zapota tree is an evergreen tree that can reach heights of up to 30 meters (98 feet). It has a dense, rounded crown with glossy, dark green leaves that are elliptical or oval in shape. The flowers of the tree are small, inconspicuous, and bell-shaped, typically pale yellow or cream in color. The fruit produced by the tree is round to oval in shape, with a rough, brownish skin that resembles the texture of sandpaper. The flesh of the fruit is sweet and aromatic, ranging in color from pale yellow to brown. It contains several shiny, black seeds.

Cultivation and Distribution

Manilkara zapota is primarily cultivated in tropical regions around the world, including Central America, the Caribbean, Southeast Asia, and parts of Africa. It thrives in warm, humid climates and can tolerate a wide range of soil types, including sandy and clay soils. The tree requires regular watering and well-drained soil for optimal growth.

The fruit of the Manilkara zapota tree is highly valued for its delicious taste and is often consumed fresh or used in various culinary preparations. It is a popular ingredient in desserts, milkshakes, and ice creams. The tree can be propagated through seeds, grafting, or budding.

Uses and Benefits

Apart from its culinary uses, Manilkara zapota has several medicinal properties. The fruit is a good source of dietary fiber, vitamins (such as vitamin C and vitamin A), and minerals (such as potassium and iron). It is known to aid digestion, improve skin health, boost immunity, and promote cardiovascular health.

The latex obtained from the tree has been used traditionally to treat various ailments, including diarrhea, cough, and skin infections. It possesses antimicrobial and anti-inflammatory properties, which make it useful in traditional medicine.

Conservation

Manilkara zapota is not currently listed as a threatened species. However, deforestation and habitat loss pose a potential risk to its natural populations. Efforts are being made to conserve and sustainably manage the species in its native range.

Propagation and Cultivation

Manilkara zapota can be propagated through seeds, which are collected from ripe fruits and planted in well-prepared soil. The seeds should be soaked in water for 24 hours before planting to enhance germination. Germination typically takes 7 to 14 days. Grafting and budding are also common methods used to propagate selected cultivars of the tree, ensuring the desired traits and characteristics are maintained.

The tree requires a warm and humid climate to thrive. It prefers temperatures between 25 to 35 degrees Celsius (77 to 95 degrees Fahrenheit) and is sensitive to frost. The soil should be well-drained, as waterlogged conditions can lead to root rot. Regular watering is essential, especially during dry periods, to promote healthy growth and fruit development.

Harvesting and Storage

Manilkara zapota fruits are typically harvested when they reach maturity and are fully ripe. The fruits are usually hand-picked from the tree to prevent damage. The ripeness of the fruit can be determined by its color, which changes from green to a yellowish-brown or brown when fully ripe. Ripe fruits should be handled with care to avoid bruising or damaging the delicate flesh.

Once harvested, the fruits can be consumed immediately or stored for a short period. They should be stored at room temperature, away from direct sunlight. Proper ventilation is crucial to prevent the fruit from rotting. Alternatively, the fruit can be refrigerated for a few days to extend its shelf life.

Culinary Uses

Manilkara zapota fruits are prized for their unique and sweet flavor. The flesh has a custard-like texture that melts in the mouth. The fruit can be enjoyed fresh, simply by peeling off the skin and consuming the flesh. It is also commonly used in desserts, such as pies, tarts, puddings, and cakes. The pulp can be blended into smoothies, milkshakes, or used as a base for ice creams and sorbets.

In some cuisines, the fruit is cooked or stewed to make jams, jellies, and preserves. It can also be dried and used as a natural sweetener in various culinary preparations. In some regions, the latex obtained from the tree is processed to make chewing gum.

Medicinal Uses

Manilkara zapota has been used in traditional medicine for its various health benefits. The fruit is known to aid digestion and relieve constipation due to its high dietary fiber content. It also contains antioxidants that help boost the immune system and protect against oxidative stress.

The latex obtained from the tree has been traditionally used to treat diarrhea, coughs, and skin infections. It possesses antimicrobial and anti-inflammatory properties, which make it useful in the treatment of wounds and skin conditions.

Nutritional information on Manilkara zapota

NB:Carbohydrate, by difference(total carbs-fiber) is also called net carbs