The SAPODILLA TREE, MANILKARA ZAPOTA = ACHRAS SAPOTA, SAPOTACEAE, is a fruit tree native to southern Mexico (Yucatan) and the neighboring countries, Belize and Guatemala.
It is now widespread in tropical-equatorial regions (especially in Asia and America, very little in Africa) and in some sub-tropical regions with mild climates (south of Florida for example).
It is well acclimatized in the West Indies.
Some consider its fruit the sapodilla as the best tropical fruit, it is widely grown in the coastal states of southern India (local name chikoo, global Indian production, about 800,000 tons in 2020) but also in Indonesia and the Philippines.
The sapodilla is part of a plant family that also includes other useful trees: Manilkara subsericea or guracica in Brazil, Manilkara hexandra (South East Asia and India), Pouteria sapota or large sapote (Central America, India, West Indies).
The sapodilla tree is a slow-growing tree, generally medium-sized (but can reach about thirty meters), with evergreen foliage, the flowers are very discreet (3 petals, 3 sepals, 6 stamens).
The sapodilla fruit is globular, rounded or oblong, between 3 and 8-10 cm long, light brown in color, and its epidermis is downy. The sapodilla contains brown or black seeds that are elongated and have an end in the shape of a small sharp hook.
All parts of the tree (including the green fruit) contain white latex which can be harvested by incising the bark. The latex or « chicle » in Mexico is at the origin of the « chewing-gum » whose marketing began in the USA.
SAPODILLA MANILKARA ZAPOTA ACHRAS SAPOTA DIETETIC TROPICAL FRUIT MEDICINAL LEAVES TOXIC SEEDS LATEX CHICLE CHEWING GUM
CHEMICAL COMPOSITION AND PROPERTIES
THE SAPODILLA FRUIT
The sapodilla tree is very popular for its many fruits generally produced by trees generally free of phytosanitary treatments.
The ripe sapodilla contains on average (without its seeds):
- about 70% water,
- 10 to 20% carbohydrates (digestible sugars): 6 to 10% glucose, 5 to 7% fructose, 3 to 6% starch,
- 3 to 6% tannins and phenolic substances especially in its skin (epidermis),
- 10 to 40 mg of Vitamin C (ascorbic acid) for 100g of fruit
- 1% lipids, 0.5% proteins (amino acids), 1 to 3% fibers,
- mineral salts (calcium, phosphorus, iron),
- small quantities of saponins
It is therefore a nourishing fruit, vitaminized, dietary and easy to digest, but avoid consuming the skin which is too rich in tannins and which contains a little latex.
SAPODILLA SEEDS
The seeds are hard, black or shiny dark brown, oblong and have at one end two very small very sharp hooks which can catch inside the mouth or more seriously in the pharynx or esophagus if swallowed by mistake.
The seeds are toxic mainly because of their content of saponins which are resistant to heat (but if the seeds are swallowed they are not digested).
Their purified carbohydrate content has interesting mucilaginous properties: possible use in the food, pharmaceutical, textile, paper industry.
SAPODILLA TREE LEAVES
The leaves contain substances that lower blood sugar and lipid levels (antihyperglycemic, antihypercholesterolemic effect).
These substances are soluble in water and ethanol.
These are tannins and other phenolic substances.
WOOD AND BARK OF SAPODILLA TREE
Sapodilla tree wood and bark contain anti-hyperglycemic, anti-oxidant and anti-cancer phenolic substances. A bark decoction can alleviate diarrhea in adults, dry up oozing ulcers.
The wood of the sapodilla tree is of good quality, usable in cabinetmaking, it can even be made into bows.
SAPODILLA LATEX
The latex or CHICLE or sapodilla tree sap is abundant, it is a milky liquid which flows when one deeply incises the bark of the tree, it thickens by evaporation (or slow cooking).
The ancient populations of Central America used this natural latex a lot.
The chicle contains gum (gutta), resin, some carbohydrates, waxes and tannins. After concentration-evaporation the gum (which turns brown) thickens and becomes elastic.
The chicle is not toxic and is at the origin of the manufacture of the first chewing gums in the USA.
USES
SAPODILLA A DELICIOUS FRUIT
It’s not always easy to know when to harvest sapodillas.
The fruit should be brown and separate easily from its stem without exuding latex, it is then still firm and can be eaten when it softens a few days later.
The freshly picked fruit can be kept for several days in the cold, several weeks at 1° or 2°C.
It is eaten fresh, in fruit salad, juice, compote, jam, it can be dried and made into a fruity wine with an alcohol content of around 10°.
The « green » sapodilla (immature) is very astringent, a decoction of crushed green sapodilla can be used in the absence of a modern antibiotic treatment in case of acute diarrhea (enteritis, dysentery).
USES OF LEAVES
The infusion of sapodilla leaves can be used to reduce the effects of type 2 diabetes, but there is no precise dosage.
LATEX OU CHICLE DU SAPOTILLIER
Chewing gum generally no longer contain « chicle » but artificial polymers derived from petroleum.
But there are still a few brands of traditional chewing gum based on sapodilla latex in the USA and especially in India (Gud Gum). Sapodilla latex also has industrial applications and can be used more commonly as an adhesive, putty or to make or repair small objects.
ALLERGY TO SAPODILLA
There are two types of allergic reaction to sapodilla, but they are rare.
- an allergy to latex,
- an allergy to certain proteins of the fruit of the chemical family of thaumatin. An extremely sweet sweetener extracted from the fruits of an African plant (Thaumatococcus daniellii = katemfe).
Allergic symptoms are generally mild, digestive or numbness and edema of the lips, tongue, temporary insensitivity of the oral mucosa.
There is often a cross allergy with other tropical fruits (soursop, sugar apple).
CULTIVATION OF MANILKARA ZAPOTA
The sapodilla tree is a full-sun tree that is sensitive to frost.
It tolerates temporary drought quite well but not wet undrained soil. It is not demanding on the mineral quality of the soil and tolerates sea air and even slightly saline soil.
To my knowledge it is not an invasive plant.
It is present in the hot regions of the two Americas and very cultivated in India but a little less in Pakistan.
There are many crop varieties in India, some of these Indian varieties are present in Florida.
Propagation is by seed and if you want to keep the variety, by grafting (in veneer) on very young trees.
You have to wait at least 5 years to harvest the first sapodillas.
The sapodilla tree is curiously very little cultivated in Africa.
SUMMARY
THE CHEWING GUM TREE
The sapodilla tree native to Central America but mainly cultivated in India is well known for its delicately scented sapodilla fruit, one of the best tropical fruits that can be eaten fresh, in juice, in jam, dried and in the form of fruity wine.
The latex of this tree or chicle is at the origin of the chewing gum of the USA.
The leaves and bark of the sapodilla tree contain antidiabetic phenolic substances that regulate blood lipids.
The seeds contain toxic saponins and mucilaginous carbohydrates
Copyright 2023 : Dr Jean-Michel Hurtel
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