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Atemoya Health Benefits

The atemoya fruit is an extremely flexible and robust fruit in the tropical region. An atemoya is normally heart-shaped or rounded, with pale-green, easily bruised, bumpy skin.

The greenish-yellow, conical fruits are from the evergreen trees belonging to the family Annonaceae, of the genus of Annona.

 

Ripe fruits turn pale green to light brown colour, and emanate fragrant sweet aroma that can be appreciated from a distance. The fruit is generally eaten fresh. The flesh is sometimes added in ice creams and desserts.

 

The fruit slices are sometimes added in fruit cups and salads. The pulp is white or creamy white, with a custard-like consistency and sweet, pleasant flavour. There may be 10 to 40 small, shiny, dark brown seeds per fruit.

 

Atemoya fruits can be purchased from August through September in some larger supermarket chains or wherever tropical fruits can be found.

 

When purchasing an atemoya fruit, make sure that the fruit is free of any bruises or other defects. Additionally, select atemoya fruits that are slightly soft to the touch.

 

Although the atemoya fruit has an appealing, sweet taste, it can also provide a healthy addition to your daily diet. This is because atemoya fruits are low in fat and contain no cholesterol.

 

A slightly soft atemoya indicates that the fruit is in a semi-ripened state, which is preferable because you can store the fruit at room temperature in your home for a longer period of time if the fruit is not fully ripened.

 

By squeezing the fruit gently you can determine when an atemoya fruit is fully ripened. It is very good in vitamin-C. Vitamin C is a powerful natural antioxidant.

 

Consumption of fruits rich in vitamin C helps the human body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the body.

 

Many people may know the atemoya as the custard apple, a name that was mistakenly attributed to the plant for years.

 

The most common way to eat atemoyas is to chill them, cut them into pieces, and scoop out their smooth pulp with a spoon. The plant’s toxic seeds should always be removed prior to eating.

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