Sliced Chico

Last December 3, a post showed unripe fruits hanging from the branches of the chico tree in our backyard. Almost a month later, the fruits have ripened. A picture of a ripe fruit and another one, which had been peeled and sliced, is presented.

Budding Chico No More

On September 28 this year, a post delved into a budding chico tree in our backyard. More than a month later, and we are anticipating the fruits to ripen in two to three weeks time providing us a steady supply of the sweet brown fruit during the third quarter of the year.

The ripened chico are intended to be part of the line-up of fruits traditionally served on New Year's Eve dinner (Hopefully!). This is how the fruits look like as of today:

Budding Chico

We have a chico tree in our backyard providing us a steady supply of the sweet brown fruit during the third quarter of the year.

Scientifically known as Achras zapota or Manilkara zapota, chico is also called sapodilla. An evergreen native to Central America, the Caribbean, and Mexico, chico probably reached Philippine shores during the Manila-Acapulco galleon trade from 1565 to 1815.

In Tagalog parlance, amoy-tsiko or 'chico-smelling' refers to the smell of a drunk person. Here is a close-up picture showing the buds of our chico tree. Ripened fruits are expected to appear by November: