The cherimoya comes from South America, from the Andean border area between Ecuador and Peru.
It is a very delicate fruit, with little resistance to transport, which locally reduces its consumption. This fruit grows wild in Cuba and begins to ripen only in autumn, but in winter it has its best production time.
It is advisable to harvest the cherimoya before it ripens on the tree and the birds and bats will get there before us in eating it. When buying this fruit from farmers on the country's roads, we must make sure that it is not damaged at all and that it gives off a fresh and slightly fragrant smell. If the fruit is ripe, we will notice it right away because the tip of the finger sinks into it at the slightest pressure on the skin. It should then be eaten immediately.
As it is a very digestible fruit, its consumption is highly recommended for convalescents, the elderly, those with digestive disorders and, above all, for children and pregnant women. It also has a satiating and regulating effect on blood glucose and cholesterol levels. Due to its low sodium intake, rich in potassium and low fat, it is recommended for people with high blood pressure or heart or vascular disorders.
The vitamin C in cherimoya facilitates the healing of many rheumatic and arthritic diseases, in addition to having an antioxidant action and being highly recommended to fight colds. Sweet and creamy, due to its alkaline character and its antacid power, the pulp of cherimoya will help prevent digestive ulcers or gastritis.
The best way to eat this fruit is in its natural state, just cut it in half and eat its white and juicy pulp with a small spoon, avoiding the seeds. It can also be eaten in a fruit salad or as a dessert with a pinch of sugar, although delicious juices and ice creams are also prepared.
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