Chikoo (Sapota) (Manilkara zapota): Sweet caramel-flavoured tropical fruit rich in tannins, vitamins, and energy-giving natural sugars.
🔍 Quick Facts
| Common name | Chikoo (Sapota) |
| Other names | Chikoo, Sapota (Hindi); Sapota (Tamil, Telugu) |
| Scientific name | Manilkara zapota |
| Plant family | Sapotaceae |
| Size | 8–15 m evergreen tree |
| Native region | Central America |
| Climate | Tropical |
| Ease of growing | Slow |
| Parts used | Fruit, Seeds, Bark |
About Chikoo
Chikoo came to India from Central America and is grown widely in Gujarat and Maharashtra, with the Dahanu–Gholvad area holding a GI tag for its chikoo. The tree's milky latex, called chicle, was the original base for chewing gum. The fruit has a soft, grainy texture and a taste often compared to caramel or brown sugar.
Botanically known as Manilkara zapota, it belongs to the Sapotaceae family. It is native to Central America and grows best in a tropical climate. The parts most often used are the fruit, seeds and bark.
Uses & Nutrition
Chikoo is best known for:
- Instant energy
- Tannins (anti-diarrhoea)
- Skin care
- Eye health
- Bone health
How to Eat & Cook It
- Eaten fresh or in milkshakes.
- Made into chikoo ice cream and halwa.
How to Grow Chikoo
| ☀️ Sunlight | Full sun. |
| 💧 Watering | Moderate; drought and salt tolerant. |
| 🪴 Soil | Adapts to most soils, including coastal sandy soils. |
| 🌱 Propagation | Grafted plants (Kalipatti and Cricket Ball varieties). |
| 📅 When to plant (India) | Plant in the monsoon; fruits most of the year. |
| 🏡 In pots / at home | Grafted plants can fruit in large containers. |
Precautions & Safety
- Unripe fruit is astringent and full of latex.
- High in natural sugar.
- Seeds have a hook and should not be swallowed.
Frequently Asked Questions
Further Reading on Chikoo
Written by the WhyOnPlanet editorial team · Last updated October 2026