Cherimoya Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Annona cherimola
Usually eaten raw.
Most product sold will be in the pale-green stage because is picked very green. Pick ripe cherimoya as you would an avocado; brown-green coloring and fruit that yields to gentle pressure.
Avoid product that is overly soft, or has bruised patches.
Ripen Cherimoyat at room temperature and then refrigerate until ready for use.
Ripen green product at room temperature for up to one week. Keep it out of direct sunlight and turn the fruit often.
Do not put cherimoya in the refrigerator until ripe.
Cherimoya is very low in Cholesterol and Sodium. It's also a good source of Dietary Fiber, Vitamin B6 and Potassium, and a great source of Vitamin C.
Amount per serving
Cherimoya trees originated in the South American Andes and are now grown successfully in this country, usually requiring elevations between 3,000 and 7,000 feet above sea level.
This tropical fruit was described by Mark Twain as, "deliciousness itself."
The world's most important vegetable, the potato was first cultivated in the Andean region of South America by native Indian populations. Spanish (...)
Tip/Trivia of the Day Archive
Locally Grown Is Complex
Friday, October 11, 2013