So is the Cherimoya
The cherimoya, also written chirimoya, is the fruit of a plant belonging to the Genus Annona, Species cherimola; the binomial nomenclature of this vegetable is Annona cherimola.
The cherimoya is hypothetically native to the American continent, but it is not yet clear whether it comes from the mountainous colony of the Andes or from Central America (where there are numerous similar species).
Today, Cherimoya plants are grown throughout Southern Asia, Central America, South America, Southern California, Portugal, Southern Andalusia and Southern Italy.
Description
That of the cherimoya is an evergreen shrub of modest size (maximum 7m in height). The leaves are alternate, simple, lanceolate, about 7-15cm long and 6-10cm wide. The cherimoya flowers are grouped and small (2-3cm), with six yellow-brown petals, sometimes speckled with purple at the base.
The fruit of the cherimoya is oval, 10-20cm long and about 7-10cm wide; the dimensions are roughly that of a grapefruit. The peel is smooth and only slightly tuberculous. The pulp of the cherimoya is white, with a creamy consistency and possesses numerous easily removable brown seeds in dispersion.
The organoleptic and gustatory characteristics are excellent, also thanks to the typically sweet taste. The overall flavor resembles a mix of banana, pineapple, papaya, peach and strawberry.
Composition for: 100g of Cherimoya
Nutritional values (per 100 g of edible portion)
When fully ripe, the peel is green and gives slightly to digital pressure in a similar way to avocado. Also for this reason, the cherimoya can be eaten cut in two and then emptied with a teaspoon (similar to an ice cream).
Nutritional Characteristics
Cherimoya is a product of plant origin that belongs to the VII food group; like the other foods of this group, it is distinguished by the good content of vitamin C (ascorbic acid).
Cherimoya is an aqueous fruit and performs the same nutritional function as apples, pears, peaches, apricots, pineapples etc., that is, it provides sugars, water and water-soluble vitamins. On the contrary, it differs from coconut, avocado and dried fruit (walnuts, hazelnuts, almonds, pine nuts, pistachios, cashews, pecans, etc.), which provide greater amounts of lipids and fat-soluble vitamins.
The fiber content of cherimoya is good, as is the potassium intake. As regards vitamins, we have already said, ascorbic acid (vitamin C) stands out above all. However, this is a little more than modest intake. , clearly lower than that of citrus fruits or strawberries (which contain 4/5 times more).
The overall nutritional picture of cherimoya does not differ much from the average of sweet fruits and the energy intake is quite important. This food must be consumed in the same portions as grapes (autumn fruit, 150-300g / day), and not in those melon, watermelon or peaches (summer fruit, 250-500g / day).
In addition to its nutritional properties, cherimoya is distinguished by an important phytotherapeutic characteristic, namely the presence of annonacina (acetogenin), a polyphenol. This molecule is known for its antioxidant and anticancer capacity; however, its potentially neurotoxic effect (at high concentrations) is suspected to be responsible for atypical parkinsonian forms observed in Guadeloupe (probably, following chronic and significant exposure).
In addition, the crushed seeds (as well as the bark) of cherimoya have strong VENEFIC capacities and, in quantities of 10 or 20, are deadly.
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