The fruit is round to egg-shape, 2 - 3 inches in diameter. The skin is brown and scruffy when ripe. The flesh varies from yellow to shades of brown and sometimes reddish-brown, and may be smooth or of a granular texture. The flavor is sweet and pleasant, ranging from a pear flavor to crunchy brown sugar. Fruits can be seedless, but usually have from 3 to 12 hard, black, shiny, flattened seeds about 3/4 inch long in the centre of the fruit.

Origin                                : India
Availability                       : January, February, May, June
Packing                            : As per customer requirement

Generally, the ripe sapodilla, unchilled or preferably chilled, is merely cut in half and the flesh is eaten with a spoon.
It is an ideal dessert fruit as the skin, which is not eaten, remains firm enough to serve as a "shell". Care must be taken not to swallow a seed, as the protruding hook might cause lodging in the throat.
The flesh, of course, may be scooped out and added to fruit cups or salads.
A dessert sauce is made by peeling and seeding ripe sapodillas, pressing the flesh through a colander, adding orange juice, and topping with whipped cream.
Sapodilla flesh may also be blended into an egg custard mix before baking.