Chico

Chico- Manilkara Zapota
Chico is also known as Sapodilla. It is native to Mexico, Central America and the Caribbean. It must have been brought by the Spaniards in the Philippines during the colonial times.
The tree is an evergreen and grows up to 10 meters tall. The bark of the tree yields a white gummy latex which was used as a base for chewing gum which the natives called “chicle”. Remember Chiclet chewing gum? They gather the latex by tapping the tree and gouging the bark just like collecting the sap of lacquer tree by Japanese to make lacquer wares.
The fruit is oval in shape and brown in color and the skin feels rough. It has black seeds inside the pulp. It is normally eaten fresh and have a flavor like that of malt and pear with brown sugar. That’s why if you have a drink of alcohol, they always say you smell like “chico” because of the malt flavor in chico. The fruits are gathered unripe so you have to wait at least a week and feel the fruit if it is soft to the touch then it will be juicy and sweet. Otherwise it will be sticky and bitter in taste if you happen to eat an unripe one.
There are healthful benefits derived from these sweet fruits. It is rich in fiber and high in anti-oxidants called poly-phenolic acid compound known as tannin. It is rich in Vitamins like A and C and B- vitamins like folate and thiamine. It is also a good source of minerals like potassium, magnesium, copper and iron.