![]() ![]() ![]() It is healthier to eat chickoo along with the skin. an over ripe fruit tastes mushy and fermented. The raw fruit skin is rough and leathery and it becomes smooth on ripening. ![]() The raw fruit has a high latex content and a bit of latex remains even in the ripe fruit. The flesh is pale brown in color, smooth and buttery in feel with exceptionally sweet taste. The Chickoo Fruit:- The fruit is brown colored large berry which has 2 to 5 big, shiny and black colored seeds. It is also cultivated in Florida in the U.S. It is being cultivate in a big way in India, Pakistan, Sri Lanka, Bangladesh, Thailand, Vietnam, Maldives and Indonesia. It takes about 5 to 8 years to mature and yields fruit twice a year. The chickoo tree needs a tropical climate to grow and cannot survive freezing temperatures. It is a moderately tall tree in cultivation growing to about 30 to 50 feet in height with widely branching stem and branches. The Chickoo tree is native to Southern Mexico, Central America and the Caribbean. In India, it is called chickoo, sapota among other names. ![]() It is also an effective remedy for preventing and treating hair-fall caused by seborrheic dermatitis.About The Chikoo :- Latin Name : Manilkara zapota The English name for is sapodilla, noseberry, mudapples etc. It also nourishes the scalp by alleviating irritated skin conditions. It is excellent for curly hair and gives it sheen without leaving it greasy. The oil obtained from the seeds of sapota moisturizes and softens your hair.
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