Sapodilla Sensory Map
Sapodilla
Manilkara zapota
Sensory Profile
Tastes
Basic flavor profiles
Aromas
Scent characteristics
Stimuli
Sensory sensations
Textures
Physical properties
About Sapodilla
Sapodilla offers a unique flavor that is often described as a blend of pear, brown sugar, and subtle hints of cinnamon. Its sweet, malty taste is complemented by a soft, grainy texture, making it a delightful addition to both sweet and savory dishes. Primarily enjoyed fresh, sapodilla is often eaten as a dessert fruit or used in smoothies, fruit salads, and desserts like ice creams and puddings. In some cuisines, it is incorporated into savory dishes, adding a sweet contrast to meats and sauces. Additionally, sapodilla can be dried and used in snacks or as a natural sweetener in various recipes. Native to the tropical regions of Central America and the Caribbean, sapodilla has been cultivated for centuries. It is believed to have originated in southern Mexico and was later spread to other tropical areas, including parts of Asia, where it is now widely grown. Sapodilla is characterized by its rough, brown skin and sweet, grainy flesh that turns from a light beige to a deeper brown as it ripens. The fruit contains several black seeds and has a high sugar content, which contributes to its rich sweetness. The tree itself is notable for its dense, evergreen foliage and can grow up to 30 meters tall, producing a latex sap known as chicle, historically used in chewing gum.
Associated health effects(71)
- Safety and Toxicity
- Vitamin C Source
- Blood Pressure Support
- Zinc
- Blood Sugar Spikes
- Diet Quality Improvement
- Micronutrient Density
- Tannin-Mediated Gut Protection
- Colonic Transit Enhancement
- Cardiovascular Protection
- Copper
- Antioxidant
- Dose-Dependent Effects
- Short-Chain Fatty Acid Production
- Anti-secretory Activity
- Blood Pressure Reduction
- Folate Source
- Nutritional Advantages
- Wound Healing
- Improved Physical Function
- Cancer-Preventive
- Antifungal
- Polyphenol-Mediated Gastrointestinal Protection
- Blood Sugar Support
- Hepatoprotective and Hypolipidemic Activity
- Antidiabetic Activity
- Blood Sugar Regulation
- Pantothenic Acid
- Latex-Induced Digestive Irritation
- Immune Booster
- Antispasmodic Activity
- Sugar Content
- Immune Modulation
- Polyphenol-Mediated Antioxidant Activity
- Vision Protection
- Physical Performance and Exercise Recovery
- Digestive Irritation
- Iron Content Support
- At-Risk Populations
- Mineral Content
- Hepatoprotection
- Dietary Fiber
- Skin Health
- Prebiotic Fiber-Mediated Gut Microbiota Improvement
- Bone Health
- Cholesterol Management
- Anemia Prevention
- Traditional Antidiarrheal Activity
- Antidiarrheal Activity
- Digestive Protection
- Niacin
- Gastroprotection
- Anti-fatigue and Improved Physical Performance
- Nervous System and Energy Support
- Antibacterial
- Potassium
- Fiber Content
- Gastric Ulcer Protection
- Glycemic Impact
- Laxative Activity
- Immunomodulation via Cytokine Regulation
- Neuroprotection
- Antiviral
- Magnesium
- Eye Health
- Lipid Metabolism Support
- Digestive Aid
- Vitamin A Source
- Digestive Health
- Anticancer Potential
- Anti-inflammatory
Nutrition per 100 g(4)
- Energy: 83 kcal
- Protein: 0.4 g
- Fat: 0.4 g
- Fiber: 5.3 g