Sapodilla Fruit Smoothie

My sapodilla fruit smoothie prepared with fresh sapodillas, aka chikoo, chiku, sapote/sapota fruit.

This smoothie tastes like a fruity caramel, and this recipe includes milk. I show you how to use this tropical fruit in this recipe.

Jump to:

• 🥣 Ingredients
• 🥛 Milk Substitutions
• 🔪 How to make this Smoothie?
• 📖 Recipe
• 🍱 Storing
• 🍴 Serving
• 💬 Comments

Sapodilla is that brown inconspicuous round oval fruit the size of an egg, which you might have encountered on your travel to tropical shores or in a specialty grocery store.

I originally discovered this hyper sweet fruit in India, where it is commonly called chikoo.

Over the years, I tried using our home-grown Sapodilla cooked and raw, but truthful the only right way to enjoy this tropical caramel-flavored fruit, is in a smoothie.

The idea came from street fruit juice carts in India. There, they call this smoothie a chikoo milkshake.

🥣 Ingredients

This is a super simple 3 ingredient smoothie, which you can prepare with or without crushed ice. Ice turns this drink thicker in consistency.

Here is an overview of the ingredients. US and metric measurements are further below in the recipe card.

• Sapodilla fruit — Fresh, ripe sapodilla fruit. This fruit is also called sapote, chikoo or chiku (South Asia/Indian subcontinent), nispero or naseberry (South America). This is not the same as Mamoy Sapote btw! Pick ripe fruit which are getting soft, but they shouldn't be mushy.
• Milk — Dairy or non-dairy milk, the choice is yours. Please see below for plant-based milk options.
• Sugar — OR any other sweetener of your choice such as honey, jaggery or panela cane sugar. You can also try using stevia or fruits such as monk fruit, dates, or raisins to sweeten your smoothie naturally. That said, sweetening is very optional, I skip this step because Sapodilla is sweet enough in my opinion.

🥛 Milk Substitutions

I have tried this smoothie prepared with fresh sapodilla fruits with different milk alternatives, and you can do the same thing.

Just switch out the animal milk with any of these plant-based milks. On the label, look out for unsweetened alternative dairy-free milk options.

• Almond Milk — Texture and also flavor of almond milk are similar to pasteurized cow milk (to a certain extent), so this is the most obvious plat-based milk choice for this Sapodilla smoothie.
• Coconut Milk — Adds a tropical touch to your sapodilla smoothie drink, and it's my favorite go to choice for the non-animal milk option. Besides, sapodilla and coconut are both tropical produce. I like to use a homemade coconut milk wherever possible.
• Oatmeal Milk — If done the right way, you can use homemade oatmeal milk too or the commercially available oatly milk.
• Cashew Milk — A relatively newer dairy-free milk option which tastes great but cashews can be pricey.
• Rice Milk — a Budget-friendly milk option which tastes neural sweet.
• Soy Milk — Super budget-friendly and very commonly available. It tastes neutral and works well with fresh sapodilla in this smoothie recipe.
• Pecan Milk — I haven't tried this one, but it's another option if you love pecans!

🔪 How to make this Smoothie?

Fortunately, the process for preparing a smoothie with Sapodilla is simple enough. You will take about 5 minutes in the kitchen.

Step 1

Rinse your sapodilla fruits well enough. You don't need to peel them, except if they are damaged on the outside. The skin is thin and barely noticeable.

Cut your sapodilla into half and quarters and pick out the large black seeds. Discard the seeds.

Step 2

Place the fresh sapodilla fruit chunks into a blender jar with the milk. You may add a sweetener of your choice and crushed ice.

Step 3

Blend the smoothie to your desired consistency.

📖 Recipe

🍱 Storing

The sapodilla smoothie can be stored for up to two days in the fridge in a bottle or closed glass jar, such as a mason glass jar.

I like to store it in a milk jar because it's a thick fruit smoothie and a wide-mouthed bottle is really useful when pouring out the thick smoothie.

Yet, if you can avoid it, don't keep this fruity smoothie for all too long in your fridge because it just tastes way better, and the texture is best enjoyed fresh, when you prep it and drink it straightaway.

🍴 Serving

Because I tend to store my tropical sapodilla fruit smoothie in a small milk bottle, I drink, due to convenience, out of the same bottle.

BUT, you are free to pour your freshly made thick smoothie in a regular serving glass of your choice.