#Chikoo fruit near me skin

This delicious, easily digestible fruit makes up for its plainness with its nutritious properties. It also contains natural fructose and sucrose, and a natural anti-inflammatory, tannin. But the fruit has more to offer for it comes packed with nutrients-vitamins A, B and C and essential minerals like calcium, phosphorus, iron, magnesium, zinc, copper, selenium and folate.

#Chikoo fruit near me skin

Once the thin skin is peeled away and the large seeds are plied out, the fleshy segments can be eaten as fruit or churned into milkshakes and ice creams. For an aficionado, it is a luscious, satisfying serving of pure fruit.

Perhaps in keeping with its homeliness, it is considered the common man’s fruit-good value for money, flavourful, inexpensive and available most of the year. The chikoo remains brown and wholesome, but as a loyal patron, I will testify to its superior flavour looks indeed are deceptive. Once a kiwi is cut, it bursts into its new avatar as a tropical beauty, revealing the stunning green flesh inside specked with evenly spaced black seeds. To this extent it resembles another drab brown fruit-the kiwi, but the resemblance ends there. A thin, grainy brown skin covers flesh that even when ripe exudes barely a fragrant whiff to invite a bite. At first glance, the chikoo is probably one of the most unappealing fruits. I am surprised by this bit of information for I had previously known this much-loved fruit as merely round or oval. The countryside is now lush with orchards and rice fields that stretch out to the shores edged on both sides by the industrial townships near Mumbai and Gujarat, Dahanu taluk remains a green oasis. The task of breaking the sandy black cotton soil in the arid plains and making it fit for cultivation was a joint endeavour of the Irani landlords and Warli labourers. In another version the plant was brought over from the nursery of Bombay’s Hanging Gardens by Cawasji Patel, whose descendants still own farmlands in the area. Some believe the plants were originally brought in from Guatemala by the Irani foreman of the thermal plant, when he went to get industrial products for the rail line. No one can agree on how the sapodilla (chikoo) reached these shores. Karnataka and Maharashtra are the largest producers of chikoo in the country.

The acres of chikoo farms started from Bordi, stretched out past Dahanu and Gholvad to Udvada in Gujarat. There are 41 varieties of chikoo-also known as sapota-in India.