You might have noticed that a lot of my recent recipes are simple and suited for the summer. It’s pretty hot here right now and chilled drinks, milkshakes, and chilled fruit in any form all make life more bearable. So today it’s a Chikoo or Sapota Milkshake.
I don’t know if you’re familiar with the Chikoo or Sapota fruit. It is also known as Sapodilla. If you’re Indian you probably love it. Chikkoo or Sapota is native to South America and was probably brought to India by the Spanish. The name Sapota comes from the Spanish Zapote which is a corruption of the Aztec word, Tzapotl.
Chikoo or Sapota is a brown and rather dirty looking fruit. It is inedible raw and the skin produces a gummy latex. This latex disappears only in really ripe fruit. Eating not very ripe fruit will leave you with a slightly gummy sensation on your lips! In fact this latex from the tree was used in chewing gum for a long time.
The raw and ripe fruit look pretty much the same from the outside. The raw fruit will be hard to touch but ripe ones will give easily when pressed. When cut, the ripe fruit varies in golden brown to a deep brown in colour. Most Chikoo or Sapota usually have about 3 to 5 seeds, thought there are seedless varieties.
In India, this fruit is usually eaten as it is. When fully ripe, the flesh is very sweet and creamy and the flavour is hard to describe. They make excellent milkshakes because of their creaminess and require very little sugar and no ice-cream really.
This Chikoo or Sapota Milkshake is simple and just requires blending of all the ingredients. You can use ice but I don’t like my milkshakes diluted with it. It would be great if you could use chilled fruit. Chilled milk is a must as this milkshake is best served as soon as it is blended.
Make sure you use fully ripe fruit to avoid the gummy residue on your teeth and lips.