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8. Sapodilla 

 Achras Zapota 



The fruit of the sapodilla is always eaten raw. Most north- 

 ern people consider it one of the best of tropical fruits. The 

 brownish pulp of the ripe fruit is very soft and sweet and rather 

 sticky. Its brownish skin may be smooth or scaly. The large 

 tree has hard, reddish durable wood and handsome evergreen 

 foliage. It is planted commonly, but is, also found growing wild. 

 The milky sap or latex of this tree yields the chicle from which 

 chewing gum is made. In the British West Indies it is called 

 naseberry; in Cuba, zapote; in most parts of Central America, 

 nispero; and in the Philippines and Guatemala, chico and 

 chicozapote. 



