Cherimoya - the apple from the Andes

  • Water from 74.6 to 77.1 g

  • Protein 1.9 g

  • Fat 0.1 g

  • Carbohydrates 19.2 g

  • minerals

  • Phosphorus from 30.2 to 37.0 mg

  • Calcium from 21.7 to 32.0 mg

  • Iron 0.80 mg

  • Vitamins

  • Ascorbic acid (C) from 5.0 to 16.8 mg

  • Niacin (B3), 1.02 mg

  • Thiamine (B1) 0.10 to 0.117 mg

  • Riboflavin (B2) 0.112 mg

 

 

 

 

Cherimoya (Annona cherimola) is a species within the family of Annonaceae plants. Originally from South America, the cherimoya is grown widely as a fruit tree in the subtropics and higher elevations of the tropics.

 

Botanical history

 

The name cherimola is derived from the Spanish term "chirimoya" or "Chirimoyo", which in turn are due to an unspecified Indian name. Possibly a derivation comes from the Peruvian Quechua Ciri, "cold", and Muyu, "circle, wheel" in question, meaning "fresh, round fruit."

 

Use as a remedy, toxicity

 

The seeds of cherimoya contain various alkaloids, consumption leads to nausea and various symptoms of poisoning. The seeds are used as an insecticide and parasitic skin diseases, as well as a strong emetics and laxatives.

 

 

cultivation

Cultivated it is today in all regions worldwide with a suitable sub-tropical climates. So you can find plantations, for example, in Madeira and in Israel. It is partly but (eg, Costa Tropical and Costa del Sol) grown in Spain, and in Italy in the area of Reggio Calabria and Villa San Giovanni.

In areas where this species is not native, it must be partially pollinated by hand, because some varieties of flower pollen is ripe until a day later, when the stigmas are fertile. The fruits ripen about five to eight months after pollination.

The fruits keep ripen after harvest. They are therefore climacteric fruits. When stored at 10 ° C, the after-ripening delayed.

 

Use in the kitchen

 

The cherimoya fruit is eaten raw as a fruit, it can also be processed into juice or ice.

Nutritional value per 100 g of flesh