Fruity and oh so good chikoo milkshake. This secret and magical tropical fruit milkshake is one of the best that you will ever get to enjoy on earth.
A healthy refreshing summer drink to lift all moods!
🍈 What's a chikoo fruit?
Chikoo is also known as Sapodilla. Chikoo is the Indian name and I think the easiest and cutest name for this fruit.
Sometimes this fruit is also called chicozapote, sapota, naseberry or nispero in the Caribbean and American mainland.
The plant is native to Mexico and South America but it grows in any tropical humid climate.
During the Spanish conquests, the chikoo was introduced and brought back from Mexico to the Philippines.
Nowadays, the fruit is cultivated in large quantities in India.
Furthermore, the tree's milky sap is used to extract “chicle”, a substance that is used in the production of chewing gums.
This is an age-old Mayan know-how and it's still done by so-called Chicleros.
The tree itself is an evergreen tree and fruits grow all year long.
There are different types of chikoos. So far I have only encountered the round and the oval ones but there are way more sapodilla varieties in central and south America.
Other varieties, that I mentioned in our tropical fruit guide, such as the mamey sapote exist there too.
😋 Taste and Texture
The reason why everyone falls in love with this fruit is that it has a mellow caramel after taste.
It is best described all together as caramelized pears since the texture resembles a pear.
It has grainy pear-like bits, it's juicy and has a fruity aroma.
It is also called the "potato fruit" for its resemblance and plain grainy-like brownish round appearance.
In India, babies are fed with chikoo fruits mixed with milk because of their health benefits, natural sugars, and easy to swallow properties.
The best way to enjoy a chikoo, besides eating it raw, is in the form of a milkshake.
The fruit ripens only if plucked and should be stored at room temperature to ripen.
You can keep ripe fruits for up to 7 days in your fridge. They get softer in the fridge.
I recommend cutting them open and placing your chikoo pieces or quarters into an air tight container in your fridge. You don't have to peel them.
The chikoo milkshake can be stored for u to 2 days in the fridge in a bottle or closed glass, like a mason glas jar.
I like to keep it in a milk bottle as you can see.
Please feel free to share your thoughts and ideas with us in the comment section further below!
So you love SPICES and HERBS?
GET 5 FREE SEASONING LESSONS
Type in your email address below.
Including free access to the
Seasoning Members only Club!
Chikoo Milkshake Recipe
- 2 Sapodilla fresh chikoo fruits
- 1 cup Milk cold
- Sugar to taste, optional
- crushed ice optional
- Rinse sapodilla fruits to get rid of impurities.
- You don't need to peel the fruit, the skin is edible and rich in nutrients. But cut open the fruit and take out, discard the seeds.
- Place sapodilla fruit pieces into a blender jar with the milk. You can add sugar if you like, I don't.
- You can add crushed ice to make a thick milkshake (reduce milk quantity by a ⅓). Alternativly, you can also use frozen sapodilla fruit pieces.
- Blend to a smooth milkshake. If you left the skin on the fruit, you might get some tiny pieces in your milkshake. I like it because it adds texture.
- Serve up cooled.