The Sapodilla: A Fruity Fruit Series
The sapodilla is native to Mexico, Central America, and the Caribbean, with its scientific name being Monokara zapota. Other common names for this fruit include chiku and sapota. The sapodilla tree is an evergreen tree that produces a sweet, pulpy fruit. When ripe, the sapodilla is soft and wrinkly on the skin, indicating it's ready to eat.
The Unique Properties of Sapodilla
Sapodillas come from trees, and when picked, a white, sticky liquid called chiclet is released, similar to latex. This latex is not present in ripe sapodillas, which helps distinguish them from other fruits. Consuming unripe or dried-out sapodillas can result in an unpleasantly astringent taste, making it essential to eat the fruit when it's fully ripe.
Unripe vs. Ripe Sapodilla
To understand the difference between unripe and ripe sapodillas, let's compare them. When unripe, the sapodilla has a raw pumpkin-like smell and a texture that draws moisture out of your tongue, making it taste astringent and unpleasant. On the other hand, ripe sapodillas have a sweet, squashy aroma, similar to cooked pumpkin, but without any bitterness or unpleasantness.
Tasting the Sapodilla
The flavor profile of the sapodilla is unique and different from other fruits like black sapote. The taste is sweet and malty, almost reminiscent of malt balls, but not in a fake sacchariny way. It has an intense flavor that's also slightly alcoholic, with hints of brown sugar. The texture is pulpy and crunchy, similar to cooked squash, with a juicier consistency.
Cutting Open the Sapodilla
To compare the difference between unripe and ripe sapodillas, let's cut open both versions. The unripe version has a pale color and no distinctive red or orange hue, indicating it's not ready to eat. When licked, the unripe sapodilla is astringent, drawing moisture out of your tongue.
Experiencing the Ripe Sapodilla
Now that we've opened the ripe sapodilla, let's take a closer look at its texture and color. The fruit is soft and pulpy, with an orange-red vein visible inside. When cut open, you can see the seed, which has a tiny hook on it that could potentially be hazardous if ingested.
Sapodilla Seeds
The seeds of the sapodilla are small and contain a tiny hook that could cause injury if swallowed. It's essential to consume only ripe fruit, as unripe or dried-out sapodillas can have unpleasant consequences.
Conclusion
The sapodilla is a unique fruit with its own set of characteristics and properties. Understanding when it's ripe and how to prepare it for consumption is crucial to enjoying this flavorful and pulpy fruit. From its sweet, malty taste to its crunchy texture, the sapodilla has much to offer those who try it.
"WEBVTTKind: captionsLanguage: engreetings my beautiful lovelies it's emmy welcome back to another episode of fruity fruits where i taste fruits that are fruity today i'm going to be tasting this fruit right here and this is called a sapodilla and this came from my mystery box of fruit if you've missed that episode i'll put the link up above and down below where i purchase a box of seasonal fruits but i didn't know what was inside and this was one of them and this is called the sapodilla so what do i know about the sapodilla so the sapodilla is native to mexico central america and the caribbean so its scientific name is monokara zapota so other common names include chiku and sapota now i received this about 10 days ago in the mail this one's not quite ready when they're ready they should be kind of soft and the skin should be wrinkly and i love this fruity fruit series because i learned so much i would have thought this is too far gone this is an overripe or just dried out example of sapodilla but apparently this is when it's ready to eat these come from an evergreen tree and apparently when you pick the fruit a white kind of gummy sticky liquid comes out kind of like a latex and it's called chiclet and when the fruit is ripe you won't have any of that latex coming out so similar to haitia persimmons and black sapote sapodilla must be eaten very very ripe otherwise they have a very astringent quality if you haven't seen my black support the video should definitely check it out i'll put the link above and down below so this one is definitely ready to go all right let's cut it open and see what it's like inside all right here we go oh very soft oh i feel a seed so i'm gonna go around okay very soft go all the way around oh my goodness this is my favorite part when you actually open the fruit alrighty here we go wow look at that look at that orange red vein in there how beautiful there you can see a little bit of the seed awesome so it smells kind of similar to the black sapote and similar in the sense that it smells a bit like cooked pumpkin it's got a sweet kind of squashy smell to it not at all unpleasant quite nice okay let me take a alrighty so let's give our sapodilla a taste now let's see what the seeds look like look at that if you look carefully at the seed here there's a tiny little hook and i've heard that's quite dangerous if you were to consume that that would definitely hook into your throat alrighty so let's give this a taste look at this texture so this is very similar to the black sapote in texture seemingly it's very very soft and kind of pulpy and the skin is very thin oh boy let's give this a taste itadakimasu wow very different than the black sapote much sweeter and it has kind of an intense flavor to it it seems almost slightly alcoholic and definitely malty is a good description of it malty in the sense that it tastes kind of like malt balls but not that kind of fake sacchariny sweetness or fake vanilla kind of flavor a little bit brown sugary much sweeter than black sapote which had more of a subtle sweetness the texture is also different this is a little bit more granular you have a little bit of kind of crunchy bite to it it's definitely pulpier it more has the consistency of like a cooked squash kind of similar to cooked butternut squash it's juicier and kind of pulpy and in terms of flavor it kind of is lasting it's a little bit like molasses yes that's what it's like brown sugary molasses it's good i like that out of curiosity let's cut open the unriped version let's see what that one's like i'm going to cut it on the cross section this time and see if we can compare the difference oh yeah see the difference in the fruit not nearly as red or orange but definitely the same fruit because you can tell from the seeds here yes this smells much more like raw pumpkin and not at all ready or ripe to eat and if you lick it it does the same thing as a persimmon an unriped hai chia persimmon it kind of draws all the moisture out of your tongue it's astringent it kind of makes your mouth feel kind of cotton mouthy it's not delicious at all you must make sure that it's completely ripe like this before you can eat it because this is inedible alrighty so there you have it there's the sabadia let me know down in the comments below if you've ever had a sappadou before or if there's any other fruity fruits that you'd like me to test out or try i will do my best to procure it alrighty thank you guys so much for watching i hope you guys enjoyed that one i hope you guys learned something please share this video with your friends follow me on social media check out the fruity fruits playlist like this video subscribe and i shall see you in the next one toodaloo take care byegreetings my beautiful lovelies it's emmy welcome back to another episode of fruity fruits where i taste fruits that are fruity today i'm going to be tasting this fruit right here and this is called a sapodilla and this came from my mystery box of fruit if you've missed that episode i'll put the link up above and down below where i purchase a box of seasonal fruits but i didn't know what was inside and this was one of them and this is called the sapodilla so what do i know about the sapodilla so the sapodilla is native to mexico central america and the caribbean so its scientific name is monokara zapota so other common names include chiku and sapota now i received this about 10 days ago in the mail this one's not quite ready when they're ready they should be kind of soft and the skin should be wrinkly and i love this fruity fruit series because i learned so much i would have thought this is too far gone this is an overripe or just dried out example of sapodilla but apparently this is when it's ready to eat these come from an evergreen tree and apparently when you pick the fruit a white kind of gummy sticky liquid comes out kind of like a latex and it's called chiclet and when the fruit is ripe you won't have any of that latex coming out so similar to haitia persimmons and black sapote sapodilla must be eaten very very ripe otherwise they have a very astringent quality if you haven't seen my black support the video should definitely check it out i'll put the link above and down below so this one is definitely ready to go all right let's cut it open and see what it's like inside all right here we go oh very soft oh i feel a seed so i'm gonna go around okay very soft go all the way around oh my goodness this is my favorite part when you actually open the fruit alrighty here we go wow look at that look at that orange red vein in there how beautiful there you can see a little bit of the seed awesome so it smells kind of similar to the black sapote and similar in the sense that it smells a bit like cooked pumpkin it's got a sweet kind of squashy smell to it not at all unpleasant quite nice okay let me take a alrighty so let's give our sapodilla a taste now let's see what the seeds look like look at that if you look carefully at the seed here there's a tiny little hook and i've heard that's quite dangerous if you were to consume that that would definitely hook into your throat alrighty so let's give this a taste look at this texture so this is very similar to the black sapote in texture seemingly it's very very soft and kind of pulpy and the skin is very thin oh boy let's give this a taste itadakimasu wow very different than the black sapote much sweeter and it has kind of an intense flavor to it it seems almost slightly alcoholic and definitely malty is a good description of it malty in the sense that it tastes kind of like malt balls but not that kind of fake sacchariny sweetness or fake vanilla kind of flavor a little bit brown sugary much sweeter than black sapote which had more of a subtle sweetness the texture is also different this is a little bit more granular you have a little bit of kind of crunchy bite to it it's definitely pulpier it more has the consistency of like a cooked squash kind of similar to cooked butternut squash it's juicier and kind of pulpy and in terms of flavor it kind of is lasting it's a little bit like molasses yes that's what it's like brown sugary molasses it's good i like that out of curiosity let's cut open the unriped version let's see what that one's like i'm going to cut it on the cross section this time and see if we can compare the difference oh yeah see the difference in the fruit not nearly as red or orange but definitely the same fruit because you can tell from the seeds here yes this smells much more like raw pumpkin and not at all ready or ripe to eat and if you lick it it does the same thing as a persimmon an unriped hai chia persimmon it kind of draws all the moisture out of your tongue it's astringent it kind of makes your mouth feel kind of cotton mouthy it's not delicious at all you must make sure that it's completely ripe like this before you can eat it because this is inedible alrighty so there you have it there's the sabadia let me know down in the comments below if you've ever had a sappadou before or if there's any other fruity fruits that you'd like me to test out or try i will do my best to procure it alrighty thank you guys so much for watching i hope you guys enjoyed that one i hope you guys learned something please share this video with your friends follow me on social media check out the fruity fruits playlist like this video subscribe and i shall see you in the next one toodaloo take care bye\n"
