Sapodilla, Chiku, Nespero all names for this fruit that can best be described as tasting like a pear dipped in brown sugar. Depending on the variety the fruit may be round, oval or conical with a scurfy, brown skin. This fruit is usually eaten as a dessert fruit when it is fully ripe.
Chilling just prior to eating enhances the wonderful flavor. The Hasya and Tikal are usually harvested December into February followed by Alano, Makok, Moreno, Brown Sugar, Ox and finally ending with Prolific in May and June.