I always loved this fruit in my school days. Vendors used to sell these in the colony and my mom used to buy these for us. She used to buy the ripe ones thinking that they would be sweet. But, I have eaten only small sized ones in Hyderabad and now I see large ones in the US and I heard that these are mostly imported from Mexico.I made this drink with frozen Sapotas, bought from the Indian store last week.
It was very heavy on the stomach even though I made the drink with fat free milk, we even thought of skipping our dinner. I guess this is best served for the brunches on a busy day.
You need…
2 cups frozen Chikoo
2 cups fat free milk
1 tbsp dry fruit masala
2 tbsp cream (optional)
2 tbsp ricotta cheese (optional)
4 tbsp sugar (add more if you like)
- Put them all in a blender, blend and serve cold.
If you are not conscious of fatty stuff, then serve it with whipped cream.
Facts about Sapota/Chikoo
A rich source of digestible sugar, the chikoo is rich in protein, fibre and minerals like phosphorus, calcium and iron. Some like this fruit as it is fleshy while others savour it for its sweetness. The chikoo tree begins bearing fruit within three years of planting. One of the main reasons for its popularity with the gardeners is that there is no danger of pilferage of the fruit as it is ripened in the basket and not on the tree, where it remains hard, astringent and rich in latex (the milk that oozes out when it is scratched).
Not many people know that the latex extracted from the chikoo stem forms the base material for the chewing gum.
A boy selling Sapotas in India.
Picture source: Wikipedia
Content source: TribuneIndia
You get frozen Sapotas in Raleigh?WOW!!! My grandfather had a many Sapota trees in the estates and we would eat and eat those whole summer in India:))
ReplyDeleteLooks delicious,they are very naturally sweet when fresh and ripe.
Yeah, you can get them in Indian Stores. Let me know if you make any other recipes with that.
ReplyDeletewow lata i love this shake. During our engineering at hassan in sapota season we used to have it whenevr we go out. Bringing back old memories girl :) thks my son looks sapotas rarely have left for a shake.
ReplyDeleteaha...good old college days back in india... here sapota is too expensive(fresh ones) but i did get a bag of frozen from indian stores and i have completely forgotten abt it;) got to go n check how they r doing;) very refreshing drink for summer lata. i see that u have used ricotta also. thats a nice twist. once in a while we get to drink this so who cares abt calories:)
ReplyDeleteHi Roopa and Sia,
ReplyDeleteWhat you said is absolutely correct, I guess we cannot go back to those old days now. I miss the black grape juice that we used to have during engineering.
Yeah Sia, once in a while no harm going for creamy stuff, hey I used Fat Free Ricotta cheese, more recipes coming up soon with Ricotta
Ooooh! chikoo shake looks fantastic, it's my fav, always keep a stock of the frozen kind. adding ricotta is a cool twist :) will try it, thanks
ReplyDeleteAaah!! an all time Fav.. forget the high cal. in Sapota... I love this!!
ReplyDeleteI hv not seen them here.. hope to get some!
Love ur blog! Cool!!!
I love any kind of milkshakes and this one looks extraordinary good. Beautiful presentation. Will try it if I get hold of chikko.
ReplyDeleteLata, we call this fruit sapodilla and it is really loved around these parts. I have not had one in ages! The next time I get some I will definitely try your milkshake. We generally just pull the ripe fruit apart and devour it. It has been described by blogger - Chennette, as pure sugar :)
ReplyDeletelata, good recipe. the best sapotas come from the gholwad-dahanu region on the gujarat-maharashtra coast. they are reddish and have thin, thin skin.
ReplyDeletetheya re super sweet, and some of them are as big as a tennis ball.
i've seen this vaiety only in mumbai. in other parts of india, you get the small ones wih the thick skin.
Thanks Richa, Manasi,Kriba, cynthia!
ReplyDeleteYou are right about Chikoo, it makes you fat but once in a while is OK. As you said Thin Skin ones are too good compared to the thick ones. And it is sweeter and sweeter.
i love chikoo..its a uniq product..my house have one chikoo tree, i love the taste so much..
ReplyDeleteand its good for health too. :)
and now im doin research on chikoo for my master..i would like get frens..that know well bout chikoo..bsides that i donoo the taste white sapote, black sapote, mamey sapote..i would like to know bout it..free 2chat wt me...
thanks..
*Lata idea is great, bout chikoo recipe..wil try during weekends:)
Hi lata
ReplyDeleteWas happy to see a chickoo recipe on the net.As bee rightly pointed out the best chickoos come from dahanu gholvad area.I am a chickoo grower from dahanu.We also make chickoo powder which can be used for milk shakes like the one you made.It has a shelf life of over two years if stored in dry conditions.Also we make chickoo syrup which is can be used as a topping for deserts and ice creams.Also has a shelf life of two years without refrigeration and contains no preservatives or chemicals or added sugars.Tastes absolutely heavenly.
sapotas.. are really yummy... "remembering those days as kids.. when amma used to make for us sapota shake...yum yum...
ReplyDeletedo visit my blog when u find time.. and leave ur comments and suggestions...
http://envittuvirundhusamayal.blogspot.com