Cherimola

Cherimola, commonly known as cherimoya, is the fruit of Annona cherimola, an evergreen tree in the Annonaceae family. Native to the Andean valleys of Ecuador, Colombia, and Peru, it is cultivated in tropical highland climates worldwide, including regions in Central America, the Mediterranean, Africa, and Asia.

The tree grows to about 8–10 meters in height, with broad, glossy leaves. The fruit is typically 6–12 centimeters in diameter, heart- or egg-shaped, and has a green skin dotted with small, scaly sections. When ripe, the flesh is pale creamy white, smooth and custard-like, with a sweet aroma. The flavor is often described as a blend of banana, pineapple, pear, and strawberry with a floral undertone.

Cultivation and ecology: Cherimola prefers cool to warm subtropical highland climates, usually above 900 meters and below 2,000 meters elevation, and cannot tolerate frost. Soils should be well-drained and rich in organic matter. It is pollinated by beetles in the wild; in commercial production, hand pollination can increase yields. Common pests include fruit flies and scale; diseases include anthracnose and root rot.

Harvest and storage: Ripe cherimoyas yield to gentle pressure and should be eaten soon after ripening, as they do not keep well once ripe. They can be refrigerated for a few days to extend shelf life. Use is versatile: eaten fresh, scooped with a spoon, or used in smoothies and desserts. The seeds are toxic if ingested.

Nutritional notes: Cherimola is a source of vitamin C, potassium, and dietary fiber, with moderate natural sugars.