If the lion is the king of the animals, then cherimoya is the king of fruits.
It originates since the time of ancient Inca, and it’s so good, that once it was reserved only for the rulers.
Cherimoya can be found, growing in the valley of the Andes, from Colombia to Peru. It usually grows at an altitude of 1500 meters. Cherimoya can submit lower temperatures; as a result it has spread to other warmer regions of the world such as Spain, Israel, Chile, California, Brazil and Mexico. It can grow up to 8 meters in height.
Cherimoya has the combined tastes of coconut, pineapple, banana and papaya.It has thorny and yellow-green skin, with white insides. You should eat it with a spoon, after you cut it in half. You can enrich the taste with lime juice, but we recommend you enjoy its unique taste, without adding anything. You can find around 10 – 20 seeds inside the fruit, but don’t eat them, as they are poisonous. You’ll need to eat the fruit immediately, as you can’t store it in the fridge. It doesn’t tolerate temperatures below 14 degrees.
It contains carbohydrates and it’s very nutritious as well. Cherimoya is rich in vitamin C, B1, B2 as well as calcium, iron and phosphorus. It can be very helpful against bladder and kidney inflammation.
Cherimoya is harvested while it’s still hard due to the fact that it matures at room temperature, in the sun. When ripe, cherimoya relents under pressure of fingers such as avocado and kiwi.
When buying cherimoya, be carful not to buy squashed and brown fruits because that marks the end of their shelf life.
You can use this fruit in numerous combinations, such as in salads or as an addition to meals.
Source: Time For Natural Health Care