Black Sapote|Black sapota farming in Hindi|काले चीकू की कृषि|चॉकलेट चीकू की कृषि|Chocolate chikku

Black Sapote
Though its name would suggest it’s related to the white and mamey sapote, the black sapote (Diospyros nigra) is actually a close cousin to the persimmon. Much like some persimmon varieties, the fruit is hard and extremely bitter until it is very ripe.
Once it’s ripe, however, the flesh of the black sapote is creamy and deep brown, leading some to call it the chocolate pudding fruit. But in spite of this popular name, the flavor of the fruit is more similar to honey and molasses.

The fruit is native to Central America, where it was widely grown by the Aztecs and other Indigenous peoples before being spread abroad.

The tree is native to tropical areas of Mexico and was spread more widely around Central America by the Maya and Aztecs. Spanish colonists took the fruit from Mexico to the Pacific, popularizing it in parts of Indonesia and the Philippines.
Today, black sapotes are grown in these areas, as well as parts of the Caribbean. Because it needs a truly tropical climate to thrive, the fruit is only grown on a very limited scale in the U.S. — Puerto Rico, Hawai’i and Southern Florida are the only areas where the fruit is grown and available at farmers’ markets.

Eating black sapotes
Scoop out the flesh, avoiding the skin and seeds.

Storing
Fruits are often picked and shipped when they are still firm and will need to ripen for several days at room temperature before being eaten. The ripe fruit is extremely soft and delicate, so it should be consumed as quickly as possible, though it can be stored in the refrigerator for a few days.

Cooking
The black sapote is delicious eaten fresh, but because of its soft texture and mellow flavor, it also goes well in many desserts. In baked goods, it can often replace bananas, as in banana bread. It also freezes well, making a rich, deeply flavored ice cream. In Mexico, the flesh is often mixed with orange juice and enjoyed as a cold drink or popsicle.

Preserving
The ripe fruit can be pureed and frozen as a pulp that will keep for several months in the freezer.

Nutrition
Black sapotes are very high in Vitamin C — it has about three times as much per serving as an orange. The fruit is also a good source of calcium, phosphorus and fiber.

Temperature
It grows well up to an altitude of 1, 000m however, coastal climate is ideal for sapota cultivation. Temperature range of 10-38°C and annual rainfall between 1250-2500 mm is suitable for sapota cultivation where it flowers and fruits throughout the year. Temperatures exceeding 43°C leads to flower drop.

Topics Covered:-
Black sapota farming in Hindi
काले चीकू के फल
काले चीकू के पौधे उपलब्ध हैं
काले चीकू की कटाई
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Black sapote farming in Karnataka
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