These deep earthy colored fruit is often found in our kitchen placed in a basket filled with other circular fruits for New Year’s eve. It’s a tradition that I believe came from our Chinese brothers which indicates prosperity for the coming year. The chicos usually comes from our next door neighbor who owns a tree in their front yard. As of this year we didn’t get some from them mainly because the fruits were least tastier than the years before. Most people does not like the smell that gives a hint of stale sioktong (a local alcoholic drink). Some doen not like it because the flesh is very much like a damp whitesand. I, however, love it. I like how its flesh is sweet and juicy when fully ripe.
Chico (called sapodilla in other countries) are usually sliced in half then seeded before eating. I prefer to slice the skin off before serving but you may also use a spoon to slice the flesh off it.
To asure a prefrable ripeness before buying a bag of chico make sure every fruit is firm but sligtly soft when pinched. Upon arrival, leave it in a cool dry place unwrapped for a day or two before eating. The scent grows stronger as it ripens. Chico is good source of Vitamin C and anti-oxidants.It was said that chico was brought to the Philippines by the Spaniards. Native to Guatemala and Mexico, chico is now one of the country’s top produce.
I was thinking of any other method in which I coujld’ve used chico but I cannot think of any. I do not suppose it will go well turned into jam is it? Who knows.
