Sapodilla or Chico or Chiku - Asian Fruit Recipe

Travelling in Southern California last year, I am always on the look-out for good places to photograph. I chanced upon a Mission - yes those set-up by the Spanish missionaries in California. This one had a fruit bearing tree in the yard, its fruit left to rot in the ground where they fell. Inspecting it closely, since the leaves looked quite familiar, I then realized that it was the sapodilla tree commonly known in the Philippines as chico or chiku in other parts of South Asia. What confirmed it was the distinctive scent of the flesh and its seed with its uncommon hook. Lest we forget, we were warned on numerous occassions by our grandmother to be careful when eating chico - or suffer a slashed throat should one swallow its seed unknowingly.
My introduction to the fruit was by my Grandmother - Dona Pilar Gregorio Castillo - the very person who inspired me to become a chef. Yes, she was and I know still is my guide. It was in our ancestral home on Northern Luzon - Pangasinan that I first encountered the chico fruit. My grandparent's home was surrounded by various fruit trees - star apple, mabolo, mango of course, the chico and one that I could not bare to eat - the chessa. We enjoyed fresh fruit - tree ripened - what a way to partake of nature's and God's blessings.
Few chefs use the chico or sapodilla as ingredients in their recipes so I thought I would start with a simple one. Use it in a supporting role for dessert.
So here it is, hope you take time to try the humble chico in dessert and enjoy its subtle but complex flavor.



Rum-Spiked Grilled Pineapple with Toasted Coconut over Sapodilla compote and Banana Chips.



Ingredients

For the Spiked Pineapple:

1/4 cup packed light brown sugar
1/4 cup dark rum
1 pineapple, peeled, cored, and sliced crosswise or use the canned variety to save energy
½ segment star anise
1 tablespoon butter
2 tablespoons sweetened coconut, toasted
Low-fat vanilla ice cream or coconut ice cream

Combine the star anise, sugar and rum in a pan. Over low heat let sugar dissolve and simmer for 1 1/2 minutes or until sugar dissolves. Brush rum mixture evenly over pineapple wedges.
Heat butter in a grill pan over medium-high heat. Add pineapple; grill 3 minutes on each side or until grill marks form and pineapple is thoroughly heated. Set aside



Sapodilla compote:

1 ¼ cup good red wine
¾ cup brown sugar
1 cup diced ripe sapodilla flesh (skin removed)
Juice of 1 lemon
1 bay leaf
1 segment star anise
1 cinnamon stick or ¼ tsp powdered cinnamon

On a non reactive pan boil red wine, then add brown sugar, lemon juice, bay leaf, star anise and cinnamon. When the sugar is dissolved add the sapodilla. Simmer for about 15 minutes until the fruit is dissolved into the liquid. You might help it by using a fork to press the fruit. Strain through a fine sieve and keep warm.

Assembly:

Get a scoop of good vanilla ice cream or my favorite is coconut ice cream. Place in bowl, top with the pineapple slices and insert several banana chips. Drizzle the sapodilla compote over the ice cream. Sprinkle with sweet coconut flakes that have been lightly toasted.

Enjoy!