Once upon a time, somewhere in Mesoamerica and the central-southern region of the American continent, deep within the tropical rainforest—where fruit-bearing trees were treasures waiting to be discovered—stood out a tree and its remarkable fruit known as chicozapote. In this article, we’ll explore this unique fruit, its origin, key characteristics, health benefits, and its economic importance.
Fruit of a Sacred Tree
In pre-Hispanic times, various ancient cultures—most notably the Maya and Aztec civilizations—held this tree in high regard. From it, they extracted a milky sap that thickened into an elastic, gum-like substance.
This was the earliest form of chewing gum, highly valued not just for freshening breath or cleaning teeth, but also for its ceremonial use as a sacred offering. Over time, the tree itself came to be considered sacred.
But beyond its prized sap, the tree also bore a beloved fruit: chicozapote, known as sapodilla in the Canary Islands, and often referred to as níspero in the Dominican Republic, Colombia, and Panama.
What does “chicozapote” mean in Nahuatl?
“tzictli” (gum or resin) and “tzapotl” (a general term for soft, sweet fruits).
So, in Nahuatl, chicozapote means:
“Sapote of the gum” or “fruit of the gum tree.”
Nutritional Properties
Manilkara zapota is the scientific name of the chicozapote, a fruit with a rough texture, brown color, sweet and juicy pulp, and black seeds—known for its unique flavor. Among its main nutrients are natural fiber, vitamins A, C, and B complex. The primary minerals it contains include potassium, iron, and calcium, as well as antioxidants. This nutritional content makes the fruit a source of health; with its stream of nutrients, consuming it helps strengthen the body.
Main Health Benefits
Like most fruits and vegetables, chicozapote is best enjoyed as part of a balanced and varied diet.
When consumed regularly, it can provide a range of health benefits:
- Improves digestion, thanks to its high fiber content
- Strengthens bones and teeth, due to calcium and phosphorus
- Regulates blood pressure, with its natural potassium
- Boosts the immune system, thanks to its vitamin C
- Provides natural energy, perfect for athletes or anyone needing a healthy lift
Recent studies have also explored its antimicrobial and anti-inflammatory properties, reinforcing its role as a natural superfruit.
Tips to Eat It at the Perfect Time
Chicozapote is typically harvested before it’s fully ripe to ensure freshness during transport and display—whether in local markets, supermarkets, or grocery stores.
This makes it essential to know when it’s at its optimal ripeness for consumption.
An important aspect to consider is that it should feel soft to the touch, similar to an avocado. If it’s too hard, it still needs time to ripen; if it’s too soft or has sunken spots, it may be overripe. Another point to keep in mind is the color of the skin, which becomes more dull and earthy when ripe. Sometimes, it may show small rough patches without affecting the inside.
It should be easy to peel with a knife or by hand, and it should have a pleasant smell. If it doesn’t have any scent, it’s likely still unripe. Finally, if you bought it while still unripe, let it ripen at room temperature for 3 to 5 days, just as you would with a mango or a banana.
A Fruit That Deserves a Place at Your Table
In a world longing for authenticity, chicozapote is a perfect example of how ancestral wisdom and modern living can coexist. Rich, nutritious, and steeped in history, this fruit reminds us that nature has so much to offer—if we know where to look.
So next time you see it at a market or in a traditional recipe, don’t hesitate: chicozapote is wellness in its sweetest form.
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