Chewing Gum is Made From This? The Unique Fruit Nicknamed 'Cha-bo-nai' in Taiwan: Sapodilla

Sapodilla is an evergreen tree from the Sapotaceae family, native to tropical America. It gets its name because the shape of the fruit when cut vertically resembles a human heart. In Taiwan, it's often called 'Wu Feng Shi', and in Minnan dialect, it's colloquially known as 'Cha-bo-nai' or 'Cha-bo-li-zi'. Despite its plain appearance, similar to a potato, it boasts a very high sugar content and a unique tropical flavor. Key Features and Flavor Appearance: The skin is a thin, rusty brown or yellowish-brown, with a rough, scaly surface. It's green when unripe. Texture and Taste: When fully ripe, the flesh turns yellowish-brown, becoming very tender and juicy. Its sugar content ranges from 14% to 15% or more, with a taste remarkably similar to molasses, caramel, or ripe sweet potato. Due to its rich content of pectin and sclereids, it has a slightly gritty texture, akin to a soft persimmon when bitten. Chewing Gum Ingredient: When the trunk or young branches of the sapodilla tree are injured, a large amount of white, milky sap (called Chicle) is exuded. This was once the primary natural ingredient for making chewing gum. How to Eat and Precautions • Ripening Required: Sapodillas must be harvested while still firm on the tree; unripe fruits should never be eaten raw. Unripe fruits are rich in tannins and pectin, making them extremely sour, sticky (like eating gritty chewing gum), and can even irritate the throat, inducing vomiting. • Judging Ripeness: After harvesting, they need to be left at room temperature for about 5 to 7 days to ripen. When the fruit feels completely soft to the touch, it's ready to be sliced or peeled and eaten. • Dietary Restrictions: Due to its extremely high sugar content, individuals with diabetes must strictly control their intake. Additionally, it's not advisable to eat large quantities on an empty stomach, and those with excessive stomach acid should also consume it sparingly.