PLANT

Kerimola is a product of plant origin that belongs to the food group VII; like the other foods in this group, it is characterised by its good vitamin C (ascorbic acid) content.
Kerimola is a watery fruit and has the same nutritional function as apples, pears, peaches, apricots, pineapples etc., i.e. it provides sugars, water and water-soluble vitamins. In contrast, it differs from coconuts, avocados and dried fruits (walnuts, hazelnuts, almonds, pine nuts, pistachios, cashews, pecans, etc.), which provide higher amounts of lipids and fat-soluble vitamins.
The fibre quota of kerimoya is good, as is the potassium intake. With regard to vitamins, as we have already mentioned, ascorbic acid (vit. C) stands out in particular. However, this is little more than a modest intake, far less than that of citrus fruits or strawberries (which contain four to five times as much).
The overall nutritional picture of kerimoya is not very different from the average sweet fruit and the energy intake is quite important. This food should be consumed in the same portions as grapes (autumn fruit, 150-300g/day), and not in the same portions as melon, watermelon or peaches (summer fruit, 250-500g/day).
In addition to its nutritional properties, kerimoya is distinguished by an important phytotherapeutic feature, namely the presence of annonacin (acetogenin), a polyphenol. This molecule is known for its antioxidant and antitumour capacity; however, its potentially neurotoxic effect (at high concentrations) is suspected to be responsible for atypical parkinsonian forms observed in Guadeloupe (probably, following chronic and significant exposure).

FRUIT

The fruit is sweet, pulpy, rich and fragrant among the most delicious tropical fruits of Argentinian origin, the overall flavour resembles a mix of banana, pineapple, papaya, peach and strawberry. it is irregularly oval, sometimes conical in shape, the outer skin is dark green with polygonal indentations and small round protuberances. it ranges from 10 to 20 cm in length and weighs between 300 and 500 grams.

PROPERTIES

Kerimola is a product of plant origin that belongs to the food group VII; like the other foods in this group, it is characterised by its good vitamin C (ascorbic acid) content.
Kerimola is a watery fruit and has the same nutritional function as apples, pears, peaches, apricots, pineapples etc., i.e. it provides sugars, water and water-soluble vitamins. In contrast, it differs from coconuts, avocados and dried fruits (walnuts, hazelnuts, almonds, pine nuts, pistachios, cashews, pecans, etc.), which provide higher amounts of lipids and fat-soluble vitamins.
The fibre quota of kerimoya is good, as is the potassium intake. With regard to vitamins, as we have already mentioned, ascorbic acid (vit. C) stands out in particular. However, this is little more than a modest intake, far less than that of citrus fruits or strawberries (which contain four to five times as much).
The overall nutritional picture of kerimoya is not very different from the average sweet fruit and the energy intake is quite important. This food should be consumed in the same portions as grapes (autumn fruit, 150-300g/day), and not in the same portions as melon, watermelon or peaches (summer fruit, 250-500g/day).
In addition to its nutritional properties, kerimoya is distinguished by an important phytotherapeutic feature, namely the presence of annonacin (acetogenin), a polyphenol. This molecule is known for its antioxidant and antitumour capacity; however, its potentially neurotoxic effect (at high concentrations) is suspected to be responsible for atypical parkinsonian forms observed in Guadeloupe (probably, following chronic and significant exposure).

POSITION

Cherimoya is native to tropical areas, but at altitudes above 1000 m (Andean highlands of Ecuador and Peru), so it also grows well in subtropical and warm temperate climates. The optimum temperatures for the development of cherimoya are 18-25 °C in summer and not less than 5 °C in winter, while if they fall below zero the plant suffers severe damage; it is also susceptible to frost.As far as soil is concerned, a rich, deep and fresh, slightly humid substratum is preferable, but since it is an adaptable plant, it also grows on clay and calcareous soils, provided they are well drained. The position must be in full sun.

MATURATION

Summer ripening.