7 Amazing benefits of eating cherimoya

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Summary of key points

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What is Cherimoya?

Cherimoya (Annona cherimola) is a unique green, heart-shaped fruit with a velvety white interior, often nicknamed custard apple. It stands apart from its relatives within the same plant family. Encased in a scaly, inedible peel lies its treasure – a luscious, custard-like flesh. However, caution is necessary to remove toxic brown seeds before consumption, ensuring safety. Cherimoya’s distinct appearance and delightful taste make it a sought-after treat, enjoyed in various culinary delights or relished fresh. Its rich flavor profile and creamy texture elevate dishes and desserts alike, making it a prized addition to seasonal menus and diets worldwide.

The origin of Cherimoya

Cherimoya (Annona cherimola) has a rich history rooted in Peru and Ecuador but has since spread its roots across South America. Cultivated on a commercial scale in Spain, Bolivia, Chile, Peru, and New Zealand, this subtropical tree thrives in mild climates, requiring 50 to 100 chilling hours each winter for optimal growth. Although it flourishes at higher elevations, it displays remarkable adaptability, thriving at altitudes as low as 800 feet.

Typically propagated through grafting, cherimoya trees demand specific conditions for cultivation. They prefer full sun exposure, well-drained soil, and regular fertilization every three months to ensure healthy growth. The tree’s distinctive flowering patterns necessitate manual pollination, contributing to the uniqueness of its cultivation process.

While cherimoya trees can reach towering heights of 30 feet, practical considerations often lead to their maintenance at shorter statures. This aids in the ease of harvesting the coveted fruit, a process that requires careful attention to ensure the preservation of its exquisite qualities. Cherimoya’s journey from its South American origins to diverse global locations attests to its adaptability and widespread appeal, making it a cherished and cultivated fruit in various corners of the world.

Taste of Cherimoya

Mark Twain’s proclamation of cherimoya as “the most delicious fruit known to man” underscores the extraordinary allure of this tropical gem. Renowned for its robust, sweet flavor profile, cherimoya tantalizes taste buds with a harmonious blend reminiscent of pineapple, strawberry, and banana pudding. Others liken its taste to a fusion of pineapple and pear, enhanced by subtle hints of mango. Beyond its delightful taste, cherimoya boasts an array of nutritional and health benefits, further elevating its appeal. Bursting with essential vitamins, minerals, and antioxidants, this fruit supports overall well-being.

Cherimoya lovers eagerly await its seasonal availability, typically from fall to spring, to indulge in its delectable goodness. Whether savored fresh or incorporated into various culinary creations, cherimoya stands as a testament to nature’s capacity to deliver both exceptional taste and health benefits, making it a cherished and sought-after addition to seasonal menus and diets worldwide.

Health benefits of Cherimoya

List of Nutrients in cherimoya:

 

Vitamin B6

Vitamin C

Phosphorus

Folate

Potassium

Calcium

Pantothenic acid

Magnesium

Riboflavin

Manganese

Thiamin

Iron

Niacin

Zinc

 

Nutrients per Serving

One fresh cherimoya contains:

  • Calories: 176
  • Protein: 3.69 grams
  • Fat: 1.6 grams
  • Carbohydrates: 42 grams
  • Fiber: 7 grams
  • Sugar: 30 grams

Cherimoya’s Goodness for Health

Nutrient-Packed: 

Cherimoya is full of good stuff like protein, fiber, vitamins, minerals, and antioxidants, including carotenoids, flavonoids, and vitamin C.

Blood Pressure Support: 

With potassium and magnesium, cherimoya helps relax blood vessels, maintaining healthy blood pressure. One fruit has enough potassium (674mg) and magnesium (40mg) for daily needs.

Cancer Risk Reduction: 

Cherimoya’s flavonoids and antioxidants combat free radicals, lowering the risk of cancer linked to toxins like tobacco smoke and pollution.

Immune System Boost: 

Rich in vitamin C, cherimoya supports a strong immune system. One fruit provides 32% of daily vitamin C needs. Flavonoids and antioxidants further aid immune health.

Anti-Inflammatory Power: 

Cherimoya’s compounds may reduce inflammation, lowering risks of cancer, heart disease, arthritis, bowel diseases, and diabetes associated with chronic inflammation.

Digestive Health: 

Cherimoya’s fiber supports a healthy digestive system, controls cholesterol, and helps manage blood sugar. Its high fiber content (4.8g per cup) promotes a feeling of fullness, aiding weight loss goals.

Eye Protection: 

Cherimoya contains lutein, guarding against age-related macular degeneration (AMD) and cataracts. Studies show higher lutein levels are linked to a lower risk of developing cataracts.

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Potential Side Effects of Cherimoya and How to Handle

Cherimoya is a tasty tropical fruit known for its good taste and nutrients. Even though it has health benefits, it’s important to know about possible problems, especially with its seeds.

Toxic Seeds: Cherimoya’s seeds are toxic, so only eat the inside, and toss the skin and seeds. Avoid crushing the seeds as they’re poisonous and may be used as insecticides. Stick to the edible part to stay safe and enjoy the fruit without any harm.

Eye Contact Issues: If cherimoya comes into contact with your eyes, it can cause serious problems like toxic keratitis.

Pesticide Properties: Cherimoya seeds have natural compounds called acetogenins, which may work like pesticides. But they also have a bit of a harmful compound called annonacin, which could be bad if you eat too much.

Parkinson’s Risk: Eating lots of cherimoya regularly might be connected to a higher chance of getting Parkinson’s disease. This is because of a chemical called annonacin that could hurt your nervous system.

Overeating Dangers: Eating or crushing cherimoya seeds could expose you to more of these compounds. Having too many seeds might make you feel sick with symptoms like nausea, vomiting, or dizziness. The seeds can also cause allergies, making your skin itchy or irritated.

Important Note: Usually, people don’t intentionally eat cherimoya seeds because they taste bitter and can be toxic. But if you eat the ripe fruit part in moderation, it’s generally safe and not risky for most people.

Handling Cherimoya with Care

  • Avoiding Seeds: Cherimoya seeds contain compounds that could be harmful in large amounts. Don’t intentionally eat or crush them to prevent exposure to potential dangers. 
  • Moderation Matters: While cherimoya flesh is tasty and healthy, eat it in moderation to manage natural sugar intake, which can affect blood sugar levels.

Choosing and Eating Cherimoya

  • Select Ripe Fruit: Choose fully ripe cherimoya that yields slightly to pressure and smells sweet. Overripe fruits may taste unpleasant.
  • Remove Skin: Peel off the inedible outer skin to avoid potential skin irritation or allergies. 

Considering Health

  • Allergies Alert: People allergic to similar fruits like bananas or pineapples may be at risk. Test a small portion if unsure.
  • Consultation Advised: For those with health concerns, especially related to sugar intake, consult a healthcare professional before adding cherimoya to the diet.

Storage and Cleanliness

  • Proper Storage: Keep cherimoya in a cool, dry place or refrigerate to maintain freshness.
  • Wash Thoroughly: Clean the fruit before cutting and eating to remove any external contaminants.

How to Enjoy Cherimoya

When choosing cherimoyas, pick heavy, dark green ones slightly soft to touch. If unripe, let them sit at room temperature until the skin darkens and feels softer, like ripening avocados. Once ripe, store in the fridge at 32-41 F, and for controlled ripening, refrigerate multiple cherimoyas separately. Keep them in a single layer to prevent bruising. Eating a ripe cherimoya is easy – slice it in half, remove seeds, and scoop out the flesh with a spoon. Alternatively, peel, cut into cubes, and remove seeds. Explore other tasty options like blending into smoothies, making homemade sherbet, adding to salads, creating fresh salsa, or baking a delicious pie.

Where to Find Cherimoya

Cherimoya season typically spans October to May, subject to weather variations. In states like California and Hawaii, where cherimoya grows, find it in farmers’ markets or supermarkets. Otherwise, order online or visit a Latin American grocery.

Recipes

Bananas Faustos with Cherimoya Salsa

Ingredients:

  • 10 strawberries, stems removed, cut into 1/4-inch pieces
  • 1 cherimoya, peeled, seeded, and diced in 1/4-inch pieces
  • 1 teaspoon chopped mint
  • 1/2 cup orange juice
  • 2 tablespoons lime juice
  • 2 tablespoons butter
  • 1 tablespoon grated panela or piloncillo (or brown sugar)
  • 3 bananas, peeled, and cut in 1/2-inch rings
  • 1/4 cup spiced rum

Directions:

Combine strawberries, cherimoyas, mint, orange juice, and lime juice. In a pan, melt butter, add panela, then bananas. Add rum and cook. Plate bananas, top with strawberry and cherimoya salsa.

Island Fruit Salsa

Ingredients:

  • 1 cup peeled, diced cherimoya
  • 1 cup diced papaya
  • 1 cup peeled, seed removed, diced mango
  • 1 cup grilled pineapple chunks
  • 1 cup peeled, pitted, diced avocado (lime-squeezed to prevent browning)
  • 1 cup diced star fruit
  • 1 cup peeled, diced kiwi
  • 1 1/2 cups small diced white onion
  • 2 red Thai chilies, diced
  • 1 red jalapeno, diced
  • 1/2 cup chopped cilantro
  • 3/4 cup rice wine vinegar
  • 3/4 cup olive oil
  • 1/2 cup chopped scallions
  • 2 tablespoons brown sugar
  • 3 limes, juiced
  • Salt and black pepper to taste

Combine all ingredients in a bowl, refrigerate until use.

Cherimoya Brûlée Recipe

Ingredients:

  • Ripe cherimoya
  • Superfine sugar

Serving Instructions:

Scoop cherimoya flesh into flame-proof glasses. Sprinkle superfine sugar, and spread evenly. Melt sugar with a kitchen torch for a gluten-free, dairy-free, vegan Cherimoya Brûlée.

Cherimoya Pudding

Ingredients:

  • Flesh of 1 ripe cherimoya (discard skin and seeds)
  • 1/3 cup unsweetened vanilla almond milk
  • Dash of salt
  • 2 tbsp chopped pistachios

Directions: Blend cherimoya, almond milk, and salt. Chill, stir in pistachios, enjoy!

Cherimoya Smoothie

Ingredients:

  • 2 kiwi (peeled and halved)
  • 2 leaves Swiss chard (stems removed)
  • 1 cherimoya (seeded and fibrous center removed)
  • 1 coconut

Directions: Blend ingredients until smooth. Pour into glasses for a delightful meal.

Cherimoya Ambrosia Fruit Salad

Ingredients:

  • 2 cherimoya, peeled, seeded, and cubed
  • 1/2 cup pineapple juice
  • 1 can (15 ounces) mandarin oranges, drained
  • 1 cup sweetened coconut flakes
  • 1 cup miniature marshmallows
  • 1 cup vanilla yogurt (or Greek yogurt)

Directions: Toss cherimoya cubes with pineapple juice. Add remaining ingredients, mix, chill, and serve.

Cherimoya Fruit Soup

Ingredients:

  • 1 large cherimoya
  • 1 large mango
  • 1 cup organic apple juice
  • 1 cup coconut milk (or raw, organic cow’s milk)
  • 1 tbsp raw honey
  • 1 pinch ground cinnamon
  • Mint or other leaves for garnish

Directions: Chill ingredients, peel, seed, and cut fruits. Blend with apple juice, milk, honey, and cinnamon. Garnish and serve for a refreshing appetizer or dessert!

Takeaway

Cherimoya, with its green, scaly skin and creamy white flesh, offers a delightful taste resembling a mix of pineapple, strawberries, and bananas. Mostly grown in South America, this fruit brings numerous health and nutritional benefits, making it a sought-after addition to diverse culinary creations.

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FAQs

Does Cherimoya Grow in the U.S.?

Yes, cherimoya grows in Hawaii and California. However, it doesn’t do well in Florida because it’s too warm there. Cherimoya plants prefer a climate that’s not too hot and has some cooler temperatures in the winter.

Is Cherimoya an Exotic Fruit?

To Americans, cherimoya might seem exotic, but in places like Central and South America, it’s a common fruit that people eat regularly.

Can You Eat Too Much Cherimoya?

Just like with any food, it’s best not to eat too much. Cherimoya is quite high in calories, with one fruit containing 176 calories. Also, be cautious with the leaves, seeds, and peel, as they have a compound called annonacin, linked to a type of Parkinson’s disease, affects the central nervous system.

Editor
Autumn is an Editor @ WholeYum, passionate about holistic health and nutrition.

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