The flesh of the Sakya fruit is milky white, and the fruit is sweet and uniquely fragrant. The flavor and texture of ripe Sakka fruit is similar to that of mango, and also slightly more guava flavor. A lychee-like flavor remains in the mouth after eating. Semi-raw Sakya fruit has a flavor and texture similar to pineapple, tart and sweet, without the sliminess of most Southeast Asian fruits.

Shakya fruit:

Scientific name of fengyi, belongs to the fengyi family, fengyi genus of deciduous small trees, China's Zhejiang, Taiwan, Fujian, Guangdong, Guangxi, Hainan and Yunnan and other provinces and districts are cultivated, native to tropical America. The bark is thin, gray-white, and much branched. Leaves thinly papery, elliptic-lanceolate, abaxially pale green; lateral veins flattened above, raised below. Flowers solitary or 2-4 clustered at the top of branches or opposite leaves, greenish yellow; buds lanceolate; sepals triangular, puberulent; outer petals narrow and thick, oblong; stamens oblong, connectives broad; carpels glabrous, with 1 ovule per carpel. Fruit consists of a majority of round or oval mature carpels slightly connected easily separated into a polymerized berry globose or heart-shaped conical, glabrous, yellowish-green, outside covered with white powdery cream.