Cherimoya

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Cherimoya

Cherimoya fruit

Scientific classification

Kingdom:	Plantae
Division:	Magnoliophyta
Class:	Magnoliopsida
Order:	Magnoliales
Family:	Annonaceae
Genus:	Annona
Species:	A. cherimola

Binomial name

Annona cherimola
Mill.

The Cherimoya (Annona cherimola) is a species of Annona native to the Andean-highland valleys of Peru, Ecuador, Colombia, Argentina, Chile and Bolivia. Although it is widely popular in Chile, Cherimoya is not native to that area. It has, however, been cultivated in Chile, making the nation one of the main exporters of Cherimoya in the region. 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.

1 Cultivation and Uses
2 Pollination
3 Other Names
4 See also
5 References

[edit] 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.

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)

[edit] 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.

Mark Twain called the cherimoya "deliciousness itself".