Because the high tannin and latex contents of unripe fruits make them astringent and unpalatable, sapodillas should be eaten only when ripe.
The sapodilla is very high in fiber and is a good source of potassium. It contains vitamin C, sodium and iron. The pulp is very soft when the fruit is ripe and is easy to digest.
It contains glucose, sacchrose, pectin, starch and calories. Chemical analyses of sapodilla have confirmed the presence of several pharmacologically active compounds in sapodilla by products, including saponins and sapotonins.
The fruit also contains anthocyanins and a number of phenolic compounds including tannins.
Anthocyanins and tannins are antioxidants compounds that play a protective role in living things of neutralizing free radicals that are produced during the process of oxidation. Sapodilla has an energy value of 76kcal/100g.
Nutrition of sapodilla fruit
