Wild Cherimoya
Annona cherimola — Annonaceae
Italiano: Cherimoya selvatica
Description
Wild Cherimoya (Annona cherimola) belongs to the Annonaceae family and is native to SouthAmerica. It thrives in Andean valleys, cloud forest, 1300-2600m environments across regions including SouthAmerica. Botanically, Wild Cherimoya is andean tree producing the original cherimoya fruit with creamy custard-like flesh. Ancestor of all cultivated annonas.. The edible parts include Fruits. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during December, February, January, March, November and October. Nutritionally, Wild Cherimoya stands out for its Vitamin C (45.0mg, 50% DV), Vitamin K (30.0mg, 25% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Wild Cherimoya offers a Creamy, custard-like, banana-pineapple-strawberry-mango notes flavor profile. Wait until fruit is soft and yields to pressure; cut; eat fresh. Common culinary applications include Fresh eating, Smoothies, Ice cream, Desserts. Popular preparations include Cut fruit in half; scoop flesh with spoon; avoid seeds. For storage, refrigerate fresh parts. Safety note: Crushed seeds are toxic; do not eat seeds. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Cut fruit in half; scoop flesh with spoon; avoid seeds
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: Fresh eating, Smoothies, Ice cream, Desserts Storage: Refrigerate fresh parts
Recipes
- Cut fruit in half; scoop flesh with spoon; avoid seeds
