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Cherimoya fruit nutrition facts

Sweet, pulpy, and fragrant rich cherimoya is among the most delicious tropical fruits of Andean valleys origin. The greenish-yellow, conical fruits are from the evergreen trees belonging to the family annonaceae, of the genus of Annona. It is thought to be native of Loja region of Ecuador, bordering Peru of the low rising tropical forests of Central Andean Mountains. 

Scientific name: Annona cherimola.

Cherimoya fruit-Annona cherimola. Photo courtesy: davecito	Custard apple (Annona reticulata).

Annona is a small sized tree, grows to about 15 to 30 feet tall with dense foliage, and bears fruits after 4-5 years of plantation. At their natural habitat, cherimoya flowers are pollinated by insects (coleoptera, hemiptera). However, in the cultivated farms, pollination is largely done artificially to obtain good yields.

The fruit is irregularly oval or conical in shape, has leathery dark green skin with polygonal indentations and small round or conical protuberances. It measures about 10-20 cm in length and 10 cm in diameter and weight about 350 g to 500 g and in some varieties weighing several pounds. Ripe fruits turn pale green to light brown color and emanate fragrant rich sweet aroma that can be appreciated from a distance. Inside the fruit features, cream color pulp with black color smooth seeds embedded all over. Seeds and skin are inedible.

Sugar apple (Annona squamosa) is small sized tropical fruit with polygonal mosaic pattern on the surface. It has rich taste and flavor similar to that of cherimoya.

Custard apple (Annona reticulata) is another small size fruit commonly grown in India, Pakistan and other South Asian regions. It features smooth conical protuberances (carpels) on the surface. It has similar taste and flavor as cherimoya; however, has less pulp and heavily seeded for its size.

Atemoya is hybrid of cherimoya (A. cherimola) and sugar apple (A. squamosa). It has better temperature and humidity tolerance suitable for cultivation in tropical climates.

Guanabana (Annona muricata) or soursop (graviola) is much larger than cherimoya. It is easily distinguished by its size, spiky surface and fibrous tart flesh.

Health benefits of cherimoya

• Very sweet and pleasant flavor annonas contain an impressive list of essential nutrients, vitamins, anti-oxidants and minerals.

• The fruit has calories equivalent to that of mangoes. 100 g of fresh fruit pulp provide about 75 calories. It is however, contain no saturated fats or cholesterol; but rich in dietary fiber (3 g per100 g) that helps prevent absorption of cholesterol in the gut. The dietary fibers also help protect the mucous membrane of the colon from exposure to toxic substances by binding cancer causing chemicals in the colon.

• Cherimoya contains several poly-phenolic antioxidants. Among them, the most prominent in annona family fruits are Annonaceous acetogenins. Acetogenin compounds such as asimicin, bullatacinare...etc are powerful cytotoxins and have been found to have anti-cancer, anti-malarial, and anti-helminthes properties.

• It is very good in vitamin-C. Vitamin C is a powerful natural antioxidant. Consumption of fruits rich in vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the body.

• In addition, cherimoya fruit is a good source of B-complex vitamins, especially vitamin B-6 (pyridoxine). 100 g fresh fruit provides 0.257 mg or 20% of daily-recommended levels. Pyridoxine help keep up GABA neuro chemical in the brain. High GABA levels calms down nervous irritability, tension, and headache ailments.

• Further, it has well balanced sodium-potassium ratio. A good potassium level in the body helps control heart rate and blood pressure; thus counters the bad influences of sodium. It also contain more minerals weight per weight than many common fruits like apples, rich in copper, magnesium, iron and manganese.

Selection and Storage

In its natural habitat, cherimoya season last from November until May. Usually, the fruit is handpicked by clipping on reaching maturity. In the markets, buy fresh, firm, medium-sized, uniform fruits featuring greenish-yellow color and full for their size. Ripe fruits just yield to gentle pressure.

Avoid those with broken skin, surface blemishes and overly-ripen ones as they stay poorly.

Once at home, place mature fruits at room temperature in fruit basket until them ripe. Cherimoya has very short shelf life. Ripe fruits deteriorate early at room temperature. As in bananas, whole cherimoya cannot either be stored in the refrigerator for long period as they sustain chilling injury to skin and pulp. However, juiced or pureed fruits may be kept in the refrigerator for several weeks.

Preparation and Serving tips

Cherimoya has unique fragrant flavor and delicious taste. To prepare, wash fruit in cold running water. Gently mop dry using paper towel. Cut the fruit lengthwise and eat it scooping with spoon. Discard seeds and peel.

Here are some serving tips:

Cherimoya fruit slices. Photo courtesy: bobman

• The fruit is better eaten out of hand on its own without add on.

• Pulp pureed and mixed with other fruits in salads or used in ice-cream toppings.

• Cherimoya juice is a refreshing dink.

• Tart flavored guanabana or soursop can be mixed with honey, sugar, milk, and ice; and serve chilled as sorbet or with other fruit cocktails and milkshakes.

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