#CHIKOO PUDDING RECIPE SKIN#

For most other types of fruit, soft and wrinkled skin is a warning they’ve expired. The fresh chikoo is an excellent fruit for eating on its own. Quick tip: When eating the fruits on their own, add a squeeze of lemon or lime juice to further enhance their flavor.

If you’ve ever eaten unripe pineapple you’ll know the sensation. They are high in saponin, making them unpleasantly astringent, leaving the mouth dry. This is in stark contrast to an unripe, or even partially ripe chikoo. The flesh develops into a soft, sweet pulp with hints of brown sugar. It is essential that a chikoo is given time to fully ripen. Also, they don’t taste good so you’re not missing out on anything. The seeds should never be consumed as the hooks can catch on the throat and act as a choking hazard. All these fruits will have 2-3 large black seeds with a tiny hook on them. The brown skin is fuzzy and very thin although edible, it is easy to peel off and most prefer not to eat it. The other parts of a chikoo fruit are the skin and the seeds. A chikoo’s sweet aroma is best compared to cooked squash. It has a soft, pulpy texture that is juicy and also slightly gritty, although not unpleasantly so. Their flesh is yellowish-brown in color with streaks of orange when fully ripe. But just because they won’t win any beauty contests, does that mean we shouldn’t eat them? In this article, we’re going to take a close look at what a chikoo tastes like and if they’re worth your money.Ĭhikoos have a sweet, malty flavor with a mild pear-like undertone. From a distance, they look a cross between a kiwi and a potato, with their oval shape and mud-brown skin. The chikoo is a brown, unassuming fruit that doesn’t have the color and flair of a dragonfruit or the cuteness of a cucamelon.

Chikoo pudding recipe