Custard

The cherimoya cherimoya fruit tree, of the family of Annonaceae and a native of South America, specifically in the Andean valleys of Peru.


His skin is thin and delicate with a color that ranges from light green to dark green, being more or less smooth and may have small bumps. The flesh is soft, creamy, juicy and very sweet: it's like a mixture of flavors reminiscent of something to pineapple, mango, banana or strawberry. If dark interior contains many small seeds (more or less depending on the variety) of brown to black.

There are numerous varieties of cherimoya in Spain the most consumed are: Fino de Jete, Campas, Pacica and boniata. Custard apples are also grown from hybrids, these kinds of cherimoya are: Impresa, the mammillata, Tuberculata and umbonata.

It's a very delicate fruit, so the production is dedicated to the domestic market, transport is not easy. The time of year is consumed in winter.

When buy custard apples, you have to look with no blemishes on your skin and is best to choose the copies a little green for an end to ripen at home at room temperature.

Uses and benefits of cherimoya
It is an exquisite fruit for its pleasant sweet taste and is usually eaten as fresh fruit, a spoon, avoiding the seeds. Needless to accompany it with any kind of sweetener, sugar, honey, etc ... is sweet enough.

For some time this part has been getting popular include cherimoya in the kitchen, so we already find many recipes that include it in their preparation.

Is a fruit with a high content of sugars and proteins, is also rich in B vitamins and minerals such as phosphorus, potassium, iron and calcium. It is beneficial to many body functions, improves intestinal transit, care aid bones and muscle activity.