Cherimoya - The delicious
fruit from the Incas often called the "love fruit" because of its heart-like shape.
Cherimoya is the tastiest fruit
of the various Anon varieties and
is originally from the part
of the Andes (the mountain area) between
Colombia to Bolivia, at an
altitude of 1000 to 2000m.
Nowadays the fruit is cultivated
world-wide in tropical
mountains and in sub-tropical
or mediterranean areas. In Florida
it is too hot to grow cherimoya,
so around those parts its sister,
the atemoya is cultivated.
The cherimoya is called "the
tree of icecream" and the fruits taste
like a blend of pineapple,
mango and strawberry flavors.
Cherimoyas are ripe within
two to three days at room temperature.
You should eat ripe fruits
Ripe fruits are black-green
and give to slight pressure, like an
avocado or peach. Cherimoyas
are very vulnarable and are exported
on a small scale. The cherimoya
season is from
October to May in California.
Ripe fruits are black-green and
taste like strawberries with cream. They are very vulnarable and exported on
a small scale.
It's a heart-like fruit whith
a green skin. It's skin feels leather-like and the white flesh contains
Are originally from South America.
Contain a lot of dextrosis.
Ripe within 2 two to three days
at room temperature. Eat ripe fruits immediately.
tropical fruit with sweet yellow flesh and a prickly skin.
when they smell sweet and their leaves let go easily.
Fresh pineapples contain a protein-splitting enzyme. Other fruit that contains this enzyme are fresh kiwi, papaya and babaco. This substance makes the fruit easy to digest and fried together with meat it makes it more tender. If you put this fruit in dairy products it will make them watery. If the fruit is cooked like all canned and other processed fruit this enzyme is no longer active.
stored in the fridge like most tropical fruit.
used pineapple plants as a fence because the leaves of the plant are very