Fruit of Cherimoya

Fruit of Cherimoya
It is the fruit of the species Annona cherimola. Although its rough, notched may not look too inviting , cherimoya has an unusual, delicious flavor, described as a combination of strawberry, banana and pineapple, which more that makes up for its first impression.

It has a custardlike texture, accounting for its alternate name, custard apple. Cherimoyas are high in vitamin C.

Unfortunately, cherimoyas are of the most expensive fruits available for a couple of reasons: The female cherimoya flowers must be hand pollinated to produce fruit.

And because cherimoyas are so fragile they must be harvested and sorted by hand.

All the more reason to savor every bite. When ripe, their skin turns brownish green and yields to light pressure.

A cherimoya can be eaten right out of its own cup when halved or quartered, or cut it into chucks and add it to fruit salads.

Discard its large black seeds. Don’t bother cooking cherimoya, the flavor dissipates with heat.
Fruit of Cherimoya

Ascorbic Acid

Food Ingredient
Ascorbic acid or Vitamin C is required for the formation of intercellular in the body, including dentine, cartilage, and the protein network of bone. Hence, it is very important in tooth formation, the healing of the broken bone, and the healing of wounds.

It may be important to oxidations-reduction reactions in the body and to the production of certain hormones. 

Deficiency of vitamin C causes scurvy (spongy gums, loose teeth, swollen joints, hemorrhages in various tissue, etc) and impaired healing of wounds. 

Orange juice is an excellent of vitamin C. Tomato juice, if it has been processed properly, is a fair source of this vitamin.

Green peeper, cabbage, broccoli, and Brussels sprouts are excellent to good sources of vitamin C, while other vegetable such as peas, spinach and lettuce are good to fair sources. Many fruits contains fair amount of vitamin C.
Food Ingredient