I don't want to be that guy but "indigenous" is not the word you're looking for. It was introduced here by Spain (I think), since Emy said it's origin is central America, Mexico and the Caribbean. It does grow in the Philippines though and it's one of my favorite fruits that sadly, I haven't eaten in a long time, like decades.
I love this fruit for It's granulated sugar crystal texture. I just love when i chew it. Also i feel like it has a refreshing flavour as if Watermelon meets Brown Sugar.
As an autistic person, I can't begin to say how helpful it is when you describe food. You make it so understandable. Thank you For taking your time using as many descriptions as possible.
Here in Venezuela we call it NÍSPERO. It can grow in a bigger size, very very sweet. When it is too ripe it tastes a little bit like alcohol, almost fermented...delicious!
My first experience with Sapodilla was when I was in Northern Bali. I was on a bus traveling with a local guide who spoke English and at one of the stops someone was selling fruit and Komong purchased one and brought it to me all excited and gave me a spoonful. It was so amazing.. exactly as you describe, like eating a fruit that was emulating brown sugar. I finally was able to find it again at a fruit stand that has been in South Florida for many years called Robert Is Here. I recommend you checking them out as well. Right now, their shipping has slowed down but I expect that they'll do more again in the future.
we call it "chico" in the philippines. spaniards brought that to the philippines. the bark of the tree is used to make gums by the japanese soldiers. it tastes malty and sugary, that’s why if you have a drink of alcohol, they always say you smell like “chico” because of the malt flavor in chico...
Hello Emmy, in Colombia, specially in the northern region (Caribbean) is called Níspero. We colombians love it! When ripe it is very, very sweet, almost like raw cane sugar. It is mainly used in juices and shakes. I personaly love it to eat it straight with a spoon with a drizzle of condensed milk. It's so popular in the caribbean region, that even mainstream icecream shops have the flavor. There are other typical fruits down here, like sapote, mamei and guanábana (sourpop), among other less known tropical fruits, that does need an aquired taste...
@@adamburdt8794 Otahiti apples are very subtle in flavour and the texture is nothing like regular apples. It's more like a pear, I would say. The ideal ones have very deep red skins...like port wine.
We call it a ‘Ciku’ here in Malaysia. We used to own one of the tree in my backyard, until my dad decided to cut the tree to give more room. My family and I personally don’t eat them, so my neighbour always come by to get some. Huhu. Interesting to see your take on this :D
I love how I’m watching Emmy because she tries the most intriguing of things to me, and at the same time I’m learning many interesting facts, history, or cultural origins about all these foods! ❤️
We call them chico in the Philippines🇵🇭. We have a couple of trees that bears fruit all year long.the fruit bats around us loves them! And it does have a beer like smell. That's why we often describe drunks as "amoy chico" Or in english, Smells like chico.
We call it 'Chico' in the Philippines and we often refer a drunk person as someone who smells like that fruit, you are absolutely right, it kinda taste like alcohol!
I grew up on an island off Miami called Key Biscayne and we had a sapodilla tree in our front yard! One of my favorite fruits growing up :) When I visited Costa Rica, I tried its cousin fruit, sapote! Also yummy but nothing beats sapodilla~
This is from indonesian i think Called "Sawo" the taste is sweet In indonesian you can found this fruit everywhere and every time because this fruit is so many, you can found it in supermarket/grocery store/anywhere
Not from Indonesia. Just because it's grown there it doesn't mean it's endemic. It's like if I said that mangos are from the united states because we grow them here. They are endemic to Mexico, central America and the Caribbean.
I’ve had this fruit before, it’s a bit difficult to find in Puerto Rico since most trees are in the thick forest. But my family loves their sweet, almost like caramel taste, we also call them Nísperos.
I'm from the Bahamas and the trees grow here. I love them. Although the name has evolved to sapodilly(dilly for short) vs sapodilla I guess over time. We even had a restaurant named Sapodillys on my island. You can eat the skin as well.
Wow Here is called chico zapote (Oaxaca, México). And nispero is a whole different fruit/tree. Nispero is in season around October to December and Chico zapote (zapodilla) something like April through July.
I work in retail and in a less than desirable area. Yesterday near my job they found 2 bodies buried at a home and one of them was a girl who had been missing since Dec. She was a customer of mine with a young daughter and her mother was beside herself wondering where her daughter was. She was 27 years old. In a 9 month time span I've had 5 customers arrested for murder and 2 murdered. With that said I just wanna tell you Emmy that it's nice to see a warm smile and hear your kind words when so much of the world is dark and ugly. I can come home after a trying day and watch your videos and for at least 10 mins everything seems ok. If only everyone could be so pleasant. Thank you for being a welcoming open person bringing a little light to the darkness.
In The Bahamas it grows abundantly and we call it "Dilly"/ "Sapodilly". It's my favorite fruit next to native soursop (soursop ice cream is delicious), juju plums, hog plums and scarlett plums. We don't eat them with a spoon however. We wash it and eat it, skin on, like an apple.
@@cronopio11221122 lol 😂 yea the skin is sorta hard but that's only when it's not fully ripe, it also doesn't taste like tree bark to me, it tastes like the fruit. As long as u eat the skin with the fruit it won't taste different.
Emmy, I so admire your passion for life! The way you appreciate even the smallest details in things is a beautiful quality and something I definitely aspire to. You truly make the world seem lovely and worthwhile. Also, sapo-what?
🌸 whenever I visited my grandmother I used to be able to pick this fresh from the tree Well worth that nearly 14hr flight It was delicious, also balata was even better. Smaller and red skinned in colour Much sweeter but similar texture to the sapodilla fruit That’s brown one, there is a purple one also The black one is close to eating chocolate.....yum 😋
Behold! The Hemingway of RU-vid. I always enjoy the ernest way Emmy describes and smoothly explains allll of the sensations of trying something new/unfamiliar. This channel could be equally enjoyable for the blind, sighted, deaf, hearing, non-English speakers, young, old...on and on. I'm originally here for the positivity, and have learned so many interesting bits. I love this channel! Sap-O-What?
In the Bahamas/Turks and Caicos, we also pronounce it that way. We call it 'dilly' for short. Great video! The skin doesn't have to be wrinkly. We gauge its ripeness on softness of the fruit. Also, I can't think of anyone who eats sapodilla with a spoon. That was funny to watch! LOL.
It is known as Chikoo in India and we can have this with the skin also, it is a most common fruit in India like Banana, apple and watermelon. No need to wait for the fruit to get over ripe it can catch worms inside. So you can have it once it is firm when you gently press it. You can keep the raw sapote in warm or room temperature place and give 1 or 2 days rest period so that you have a riped fruit.
Please try the milkshake! I think you’ll love it! Recipe: 1 cup whole milk 3 tablespoons sweetened condensed milk 3 tablespoons sugar (to taste) 1/2 cup crushed ice 1 cup fresh ripe mamey (sapote) cubed or use frozen pulp Goya sells mamey/sapote pulp in the frozen section of your grocery stores.
Just call them Chikoo. Try them when they are ripe and don’t squish it like she was doing here. Rather scoop it out the way we scoop the ice cream and let your mouth do the rest. They are so delicious or mAy I have the acquired taste 😀
Hi, thank you for your video. In Venezuela we also consume sapodilla but it is called "Nispero" and supposedly it comes from Japan. Very sweet and used in a variety of deserts.
It's called sofeda in Bengali. And I LOVE it when it's ripe. The best part is when it's ripe enough you don't even need a knife to cut it open. It's already kinda segment in wedges inside I just use a spoon to scoop it and eat it.
We call it chico here in the Philippines. Back when I was a kid we always trespass our neighbors compound (it was alright to them since where kids and we just play around) to get some "chico" during it's season. It's ok to owner since it saves them the time and effort in cleaning the fruits that just fell from the tree and rot and attrack flies. We also go their to catch spiders and dragon flies. They have mansanitas too and blambing (a very sour fruit) and tamarind tree.
For ripeness the skin doesn't need to be wrinkly, simply not taut. It's ready when the fruit be safely squeezed and gives just a little. The skin can be eaten once the fruit is ripe. As mentioned already it's called a naseberry in Jamaica.
CHICO 💗🇵🇭! Yes you are right it's quite sweet. About the alcoholic part, here in the Philippines, people who ate a lot of chico are mistakenly thought of as having a little too much to drink 🍻🥃
I just bought 4 of these Sapodillas today December 8, 2022 and yeah it reminds me of the Mamey aka: red sapote skin and by the sounds of it the fruit flesh texture resembles it too being pumpkin and squash. Also just like the Mamey it needs to have wrinkled mushy skin. Just like you said unripe is astringent in taste and persimmon do the exact same thing and the black sapote is also part of the persimmon family. Trying to find a reasonable place for the black sapote.
This is really common and really cheap to buy in India. We never paid much attention to it growing up, but watching you enjoy it so much makes me want to go out and buy it now!
If you haven't tried a Starfruit I recommend it. I love how when you cut it it turns into little stars. And i felt it had two combined flavors like and apple and orange. So good!
I love reading the comments from all over the world! Food really can bring people together. I can sometimes find chicos/sapotas here in Hawaii and when I do, I'm so happy! It was love at first taste. So the red color inside is normal? I don't think other ones I've eaten looked like that... It's been awhile, sadly.
You’re right about the seed. Just recently saw a video in class where a child aspirated the seed and it had to be taken out through bronchoscopy. That fruit looks very soft!
This is my favorite fruit!!! I clicked immediately. Though those look like a different variety than what im used to in the Caribbean. The one I am used to is more golden brown and sometimes has that same red tint. Also when we eat it it is firm enough to cut into a slice but when you put it in your mouth it dissolves into also a grainy texture. I always used to think it tasted like a smoky fruit. Its just so different from anything i ever ate.
This is called Sapoti here in Brazil... There's a very famous Samba Schools Parade from 1987 called "O Tititi do Sapoti" (something like "What Sapoti is all about", in a free translation) that talks about the fruit's relation with the origins of Bubblegum! So interesting!
We had a tree of these in our front yard when I used to live on Key Biscayne, an island in Florida. Although we called it mame or something. They were AMAZING and my favorite thing growing up aside from lychees :)
We call it "nispero" in Venezuela. It's sweet and delicious. We call "sapote" a different fruit. It's not an evergreen (although trees remain green all the time in the tropics because there are no seasons). We had a tree of this fruit in our back yard along with limes, mangos, sapote and a fig tree. I'd just go outside the house and eat ripe fruits from the trees.
When I was a kid I remember having a fruit like that at my step dads family during Christmas down in Fresno California with seeds just like that but they were not as big as the one Em has. the ones were about the size of a tangerine and when ripe so very delicious. His mom made minced pie with them and was great. His Mom called them Cheva fruit but the seeds had that hook thing and the skin was leather like and brown so must be a relative or sub species.
