Your cart is empty
Soft, grainy-textured, and uniquely sweet with a rich, malty caramel flavour, Chikoo — known as Cheeku or Sapota in Hindi, Sapeta in Odia, and Sapodilla in English — is one of India's most beloved tropical fruits. Its distinctive brown skin and honey-brown flesh make it instantly recognisable, and its natural sweetness makes it a favourite for milkshakes, desserts, and fresh eating. Browse our full range in Fresh Fruits or explore all our fresh produce in Fresh Foods.
The simplest way to enjoy chikoo is fresh and ripe — halve, scoop out the flesh, and discard the seeds. For a classic Chikoo Milkshake, blend ripe chikoo with cold milk, sugar, and a pinch of cardamom for a rich, creamy drink. Chikoo is also excellent in ice cream and kulfi, blended into smoothies, or used in halwa and barfi. In South Indian cooking, it is enjoyed as a fresh fruit or in Sapota Payasam (chikoo kheer).
Store unripe chikoo at room temperature until the skin turns uniformly brown and the fruit yields to gentle pressure — usually 3–5 days. Once ripe, refrigerate and consume within 2–3 days. Do not refrigerate unripe chikoo as cold temperatures prevent proper ripening.
Q: How do I know when chikoo is ripe?
A: Ripe chikoo has uniformly brown skin with no green patches, and yields to gentle pressure when squeezed. The flesh inside will be soft, honey-brown, and very sweet. Unripe chikoo is astringent and unpleasant to eat.
Q: Can I eat chikoo seeds?
A: No — chikoo seeds are hard, black, and not edible. Always remove and discard the seeds before eating or blending the fruit.
Q: What does chikoo taste like?
A: Chikoo has a unique, rich sweetness with malty, caramel-like notes — often compared to brown sugar or pear drops. Its grainy, soft texture is similar to a very ripe pear.
