Cherimoya: Difference between revisions
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[[Mark Twain]] called the cherimoya "deliciousness itself." |
[[Mark Twain]] called the cherimoya "deliciousness itself." |
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The [[Moche]] |
The [[Moche]] culture of Peru had a fascination with agriculture and represented fruits and vegetables in their art. Cherimoyas were often depicted in their ceramics. <ref>Berrin, Katherine & Larco Museum. ''The Spirit of Ancient Peru:Treasures from the [[Larco_Museum|Museo Arqueológico Rafael Larco Herrera]].'' New York: [[Thames and Hudson]], 1997.</ref> |
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===Cultivation and Uses=== |
===Cultivation and Uses=== |
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Revision as of 03:54, 22 September 2007
| Cherimoya | |
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| Cherimoya fruit | |
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| Species: | A. cherimola
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| Binomial name | |
| Annona cherimola | |
The cherimoya (Annona cherimola) is a species of Annona native to the Andean-highland valleys of Peru and Ecuador. It is a deciduous or semi-evergreen shrub or small tree reaching 7 m tall. The leaves are alternate, simple, oblong-lanceolate, 7-15 cm long and 6-10 cm broad. The flowers are produced in small clusters, each flower 2-3 cm across, with six petals, yellow-brown, often spotted purple at the base.
The fruit is oval, often slightly oblique, 10-20 cm long and 7-10 cm diameter, with a smooth or slightly tuberculated skin. The fruit flesh is white, and has numerous seeds embedded in it.
Mark Twain called the cherimoya "deliciousness itself."
The Moche culture of Peru had a fascination with agriculture and represented fruits and vegetables in their art. Cherimoyas were often depicted in their ceramics. [1]
Cultivation and Uses
The tree thrives throughout the subtropics at altitudes of 1300-2600m (4,000-8,500feet). The name derives from Quechua chirimuya, meaning 'cold seeds', since the seeds will germinate at higher altitudes. Though sensitive to frost, it must have periods of cool temperatures or the tree will gradually go dormant. The indigenous inhabitants of the Andes say that although the cherimoya cannot stand snow, it does like to see it in the distance. It is cultivated in many places throughout the Americas, including California, where it was introduced in 1871, and Hawaii. In the Mediterranean region, it is cultivated mainly in southern Spain, Madeira and Israel. It is also grown in Taiwan.
The fruit is fleshy and soft, sweet, white in color, with a custard-like texture, which gives it its secondary name, custard apple. Some characterize the flavor as a blend of pineapple, mango and strawberry. Others describe it as tasting like commercial bubblegum. Similar in size to a grapefruit, it has large, glossy, dark seeds that are easily removed. The seeds are poisonous if crushed open; one should also avoid eating the skin. When ripe the skin is green and gives slightly to pressure, similar to the avocado. Ripe fruit may be kept in the refrigerator, but it is best to let immature cherimoyas ripen at room temperature. If the skin is brown, then it is good to eat and has ripened.
Fresh cherimoya contains about 15% sugar (about 60kcal/100g) and some vitamin C (up to 20mg/100g)
Pollination
The flowers are hermaphroditic, but have a mechanism to avoid self pollination. The short-lived flowers open as female, then progress to a later, male stage in a matter of hours. This requires a separate pollinator that not only can collect the pollen from flowers in the male stage, but also deposit it in flowers in the female stage. It is acknowledged that there must be such a natural pollinator, and while so far studies of insects in the cherimoya's native region have been inconclusive, some form of beetle is suspected (Schroeder 1995).
Quite often, the female flower is receptive in the early part of the first day, but pollen is not produced in the male stage until the late afternoon of the second day. Honey bees are not good pollinators, for example, because they will only visit flowers in the male stage to collect the pollen, and then not return.
For fruit production outside the cherimoya's native region, cultivators must either rely upon the wind to spread pollen in dense orchards or else pollinate flowers by hand. Complicating matters is the notoriously short lifespan of cherimoya pollen.
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Split -
Ripe fruits -
Tree -
Plantation in south Andalusia
Other Names
- Anone in French
- Chirimoya in Spanish
- Custard Apple in English
- Srikaya in Indonesian
- Nona in Malay
- Laxmanphal in Hindi
- 釋迦, Si-jia, after Sakyamuni in Chinese
See also
- Atemoya (a cross of A. squamosa and A. cherimola)
- Custard-apple (Annona reticulata)
- Pawpaw (Asimina spp)
- Sugar-apple (Annona squamosa)
References
- ^ Berrin, Katherine & Larco Museum. The Spirit of Ancient Peru:Treasures from the Museo Arqueológico Rafael Larco Herrera. New York: Thames and Hudson, 1997.
Dr. Hannia Bridg, Micropropagation of Selected Trees. http://edoc.hu-berlin.de/dissertationen/bridg-hannia-2000-03-24/HTML/index.html
External Links
- Schroeder, C. A. (1995). Pollination Strategy in the Cherimoya.
- Cherimoya website
- Owens, K. J.(2003). Genetic diversity of Annona cherimola Mill. in south central Bolivia.
- Scheldeman, X. (2002). Distribution and potential of cherimoya (Annona cherimola Mill.) and highland papayas (Vasconcellea spp.) in Ecuador