Ciku 
(manikara zapota)

A native of Central America, Mexico and the West Indies, the ciku has undergone considerable cloning in Malaysia, resulting in at least three main varieties, namely, the betawi, subang and jantung. The flesh of the fine textured fruit has a deep-brownish hue. Its flavour is distinctively sweet, making it especially suitable as dressing for dessert. Nutritionally, the fruit contains high vitamin and mineral contents. The ciku is being commercially cultivated all over the country.

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