Atemoya, also known as sugar apple, is a hybrid fruit from South America with a pulpy, heart-shaped, green skin and creamy, vanilla-like flavor. It is rich in vitamin C, low in fat, and can be eaten frozen or raw. Atemoya is often used in desserts and drinks, and is popular in Lebanon, Taiwan, Israel, and India. The fruit should be handled with care, kept in the refrigerator, and allowed to ripen before eating. It was created by combining sugar apple and cherimoya trees.
Also known as the sugar apple, atemoya is a hybrid sweet and tart fruit from South America. He was also raised in the state of Florida and the West Indies. Pulpy and firm, the fruit contains several large dark brown-black inedible seeds. The fruit itself is heart-shaped, with a bumpy, vibrant green skin and pale, juicy flesh.
Creamy and soft, the pulp of the fruit is reminiscent of a desert pudding. Its flavor can be compared to that of vanilla. The fruit is normally in season during the fall.
Many people may know atemoya as custard apple, a name that has been misattributed to the plant for years. Depending on the country, the fruit can be called several different names. Some of these include Achta, Mamon and Chirimorinon. Although many people know the fruit as the sugar-apple pineapple, atemoya is not made from pineapples.
Rich in vitamin C, atemoyas can make a tasty snack eaten frozen or raw. An average piece of fruit contains 94 calories and less than half an ounce (1 gram) of protein. Very low in fat, the fruit contains nearly one ounce (24 grams) of carbohydrates, and per serving. It also contains calcium, potassium and other nutrients.
While normally eaten by hand, like an apple or pear, it can also be included in recipes. Pieces of fruit can be finely chopped and blended to create juice, smoothies, smoothies or other creative drinks. Diced, the fruit goes well with other delicacies to prepare light fruit salads.
In Lebanon, fruit is a popular dessert item. It is often served as an ice cream flavor reminiscent of a piña colada. Food is also popular in Taiwan. In Israel and India, as well as many other countries, it is used as a grafting agent for other plants.
Atemoya’s bruises are easy and must be handled with care. It is recommended to keep in the refrigerator. They should be allowed to ripen before eating for the best possible taste. The most common way to eat atemoya is to cool it, cut it into pieces, and scoop out the smooth flesh with a spoon. The toxic seeds of the plant should always be removed before eating.
The atemoya fruit was spawned from two other tropical fruits. Sugar apple, or Annona squamosa, and cherimoya, or Annona cherimola, were grown together to create this tasty fruit. Although these trees are small, they grow rapidly and produce heavy fruit. Atemoya fruits can grow up to 15 inches long.
Protect your devices with Threat Protection by NordVPN
