Cherimoya: properties, benefits and how to take it

The first lucky human beings to taste a custard apple were surely the Mochicas who inhabited the valleys of the north coast of Peru between the 3rd and 8th centuries: its seeds have been found in Inca temples and tombs.

With their knowledge of hydraulics, irrigation and ceramics they extended agriculture and domesticated wild specimens of Annona cherimola.

In their Quechua language they called her chirimuya or “cold seeds”alluding to the fact that the tree likes to grow at high altitudes with sunny and cool weather.

Although a few years ago it was still considered an exotic fruit, Spain is currently the world’s leading producer, with almost 80% of the total. Its cultivation is widespread on the coast of Granada and the Canary Islands. It is followed, far behind, by Chile.

Although in South America they can weigh a kilothose that are marketed in our country weigh between 150 and 200 grams.

The season starts in mid-September and usually ends at the end of January.but in recent years a project has been underway to combine early and late varieties in order to extend the season until June.

The properties of cherimoya

Contains 20% carbohydrates, mainly glucose and fructose. This makes it a good source of energy: a small custard apple weighing 200 grams provides 172 calories.

It is, however, a food with a low energy density: It provides few calories in relation to its volume, which means that it satisfies more than other foods that provide as many or more calories.

That’s why people with type 2 diabetes either metabolic syndrome they can regularly include servings of half a custard apple in their diet.

At the same time, it is very nutritious, since vitamins and minerals are highly concentrated in its pulp. Contains abundant group B vitamins and of vitamin Cas well as good amounts of potassium, calcium and ironand although in a very low proportion also zinc, iodine, copper and manganese.

Its energetic effect is favored by the content of group B vitamins, which transform nutrients into cellular energy. A custard apple provides around 20% of the vitamin B6 required per day, and 15% of B1 and B2.

The benefits of cherimoya

The nutritional composition of this fruit, as well as its content in specific phytochemical compounds, are associated with a series of health benefits.

Regulates blood pressure

It has abundant potassium, which together with its low sodium content makes it a good ally of arterial health. A specimen of about 200 grams covers 15% of the daily potassium needs.

Strengthens bones and muscles

A small custard apple (200 g) provides the 10% of magnesium required per day and small amounts of calciumboth important for bone health.

In addition, vitamin C (the same amount of fruit covers 60% of the daily needs) participates in the collagen formation covering the fibers of the nervous system and muscle bundles, teeth and bones.

Fight anemia

200 grams of custard apple provide he 8% of the iron needed per day and when accompanied by vitamin C its absorption is enhanced. It is, therefore, a food indicated to prevent or treat anemia.

promotes digestion

Your content in digestive enzymes, as with pineapple and its bromelain, improves digestion. And due to its portion of soluble fiber it helps to protect the intestinal flora and regulate peristalsis and cholesterol.

alkalizing power

Like most fruits and vegetables, cherimoya helps regulate blood pHbalancing it, and protecting against certain diseases due to excessive acidification from the bloodstream.

It is purifying

Similarly, your purifying capacity, due to its richness in water and fiberis the gift that nature bestows on the body in the months when the supply of fresh fruit begins to dwindle.

how do you eat it

It is very aromatic and its peculiar sugary flavor, slightly acid, it seems like a mixture of various fruits. Some compare it to an intermediate between banana, pineapple and strawberrywhile for others it resembles a combination of custard, pear and cinnamon.

The best way to eat it is natural, well ripe, although it can also be it can be passed through a sieve and used as a cream in the preparation of sorbets and milkshakes.

The most natural gesture with a cherimoya is to cut it in two halves, remove the hard and small inner stem and enjoy it by the spoonful while the intact pips are returned to the plate. It is one of its great advantages, because in this way it is enjoyed with all its properties.

But if you’re willing to experiment with some of them, its flavor will suggest delicious combinations. It is necessary, however, to know some of its particularities.

The first of these is that its meat oxidizes quickly, thus taking on a less attractive brown color. To simply avoid it can be drizzled with lemon juice and even add its fine zest.

Prepare a delicious cream

If these proposals are not convincing or we are lazy to remove the seeds one by one, we have an alternative. Its meat is emptied into a Chinese strainer and with the help of a spoon or the pestle the mixture is worked on a bowl with lemon juice. Immediately an appetizing and natural cherimoya cream.

With this cream you can make fantastic preparations, such as the following:

use it as base of a Macedonia with other fruits.mix it up with yogurt and muesli or crushed seeds.Substitute milk in a recipe Custard.With gelatin you can make a semi cold cake or bavaroise.Can fill, cover or decorate cakes, fritters, cupcakes…

Besides, Shredded pulp can be added to cashew spinach and shitake salads, pumpkin-stuffed phyllo dumplings, watercress, light rice stir-fries, quinoa or couscous with vegetables, toasts, stuffed pasta such as ravioli with goat cheese, arugula and custard apple, mushroom casseroles with prawns and curry or gelatin desserts.

Purchase and conservation

The custard apple is delicate and rarely exceeds a week from when it is harvested.. Although protected by a net, must be handled with care and stored in the fruit bowl, out of the fridge.

Once purchased, it should be stored in a place with a mild temperature. The refrigerator shortens its lifesince excessive cold does not sit well with it (the ideal storage temperature would be around 10 ºC).

In a couple of days, the custard apples that you buy will have matured and will not last more than five, so it is advisable to choose them when they are ripe. To accelerate its maturation, it will be enough to put them in a plastic bag along with some apples; the ethylene that these transpire will accelerate their maturation.