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Atemoya

The atemoya fruit is an extremely flexible and robust fruit in the tropical region. Because of this, it is an excellent fruit ship to friends and family who live in various geographical locations. Additionally, by shipping the fruit to others they must to understand what an atemoya is,How it is different from others fruit in the tropical region how it can be used, and why it has been popular in definite tropical regions for so many years.

Fruits  Exotic fruits Atemoya

ATEMOYA FRUIT



Atemoya-fruit

Introduction - The atemoya fruit is a tropical fruit, which fruits from an atemoya tree, which is a medium sized tree that also bears beautiful flowers. Atemoya trees and fruits are closely native to South America; still, they are also found the growth in the West Indies and in Florida, USA. The atemoya is a cross between the tropical fruits cherimoya and sugar apple, the latter of which the atemoyas resemble in appearance as Atemoya.

Taste- Atemoya fruit has a sweet taste which is similar to a "fruity vanilla". the flesh of the atemoya fruit is typically used as an ingredient in desserts, including ice creams. Atemoya fruit is also great when eaten raw with its flesh measure out, than chilled and served. Even though the atemoya fruit have an appealing, Sweet taste, it can also provide a healthy count to your daily diet. This is since atemoya fruits are low in fat and hold no cholesterol. Additionally, they provide an excellent resource of potassium and of vitamin C. Using atemoya fruit as a dessert, or in dessert recipes, allows you to enjoy a nutritious option to less healthy and more caloric after the dinner or in the middle of meal treats.

Appearance - An atemoya fruit is oval or round in shape, its sizes from 3 to 5 inches in length, and can weigh from .50 to 1 lbs. Its outer skin is smooth or lumpy but is always light green or greenish yellow in color. Inside the atemoya fruit, white flesh that resembles pudding can be seen.

Uses and Diseases of Atemoya Fruit

Uses:

Atemoya fruits are mainly consumed fresh, as a dessert fruit. The squash have an excellent flavor and may be included into ice cream and milk shake. Atemoya trees make beautiful landscape trees that provide a very pleasant fresh fruit with attractive smell of the fruit. It needs no seasoning time. It may be simply cut in half or quartered and the flesh eaten from the "shell" with a spoon. Slices or cubes of the squash may be added to fruit cups or salads or various dessert recipes. Some people combine the squash with orange juice, lime juice and cream and freeze as ice cream.

Dry fruit decompose:

Dry fruit decompose or mummification of the fruit is caused by several fungi when the fruit get much of water molecules. Fruit appear purplish-black to black in color and may remain on the tree for sometime as green in color. Usually fruit are occupied by these fungi after emergence of the adult Annona seed tool from the fruit.

Fruit decompose:

Fruit may be attacked by fungi which cause the fruit to decompose before or after harvest. Fruit symptom are very similar to Dry fruit decompose.

Atemoya Tree

Atemoya-Tree

Trees usually do not self-pollinate, hand-pollination tends to produce much higher yield. Flowers open as female about at 2-4pm, followed by conversion to the male period about 26-27 hours later. Atemoya trees like lots of water, but flooding is dangerous. Flowering occurs in fall with fruit ripening about 4-6 months later.

Atemoya's grow best in tropical or semitropical environments, it is harder than the sugar apple, but less than the cherimoya. Trees growing in warmer, humid areas tend to bear fruit quite well. The tree closely resemble that of the cherimoya and is short-bunked, the branches typically looses and the lowest touching the ground.

The leaves are deciduous, alternate, elliptical, leathery, and less hairy than of the cherimoya. The flowers are long-stalked, triangular, yellow, 2 3/8 in long and 1 1/2 to 2 in wide. The fruit is conical or heart-shaped, usually to 4 in long and to 3 3/4 in wide some weighing as much as 5 lbs light bluish-green or bright green, and faintly yellowish between the areoles.

Atemoya Varieties

Click on the below Atemoya Fruit you wish to find about

Geffner African Pride
Bradley Malamud

The various Kiwi Fruits are distinguished as botanical species rather than as cultivars. The following are those most utilized for food:

Geffner

Geffner

Geffner is an Israeli cultivar. The flavour is very good although it is good; it is not superior to the African Pride. 'Geffner' is a productive, well known variety.

 

African Pride

African-Pride

These heart shaped fruit have a medium thick skin, extra seed than the Pink's Mammoth and produces high yields. The early and steady bearing, presentable fruit and early maturing is what makes this the main commercial variety.

The flesh is sweet and soft and usually eaten when it’s fully ripe. It is a highly nutritious fruit of all varieties in African pride; rich with protein, carbohydrate, vitamin A, calcium, and phosphorus that are useful for the body.

Bradley

Bradley


Bradley is less solid than Geffner varieties, but the flavor and surface are of excellent quality. Bradley is susceptible to root and stem decompose disease. The fruit variety is in Oblate or Ovoid in shape and it is in medium size. It looks like in greenish in color with sweet taste.

Malamud

Malamud


Malamud is another variety of atemoya which is of Israeli origin. The efruit is generally pink in color

Health benefits of Atemoya

  • Potential for weight control
  • More energy for exercising
  • Reduced risk of cardiovascular diseases
  • Reduced risk of developing cancers
  • Lower blood pressure.
  • Potential to lower cholesterol
  • Reduced change of developing type 2 diabetes
  • Potential to slow down age process.

Atemoya Nutritive Value

Fruit comparison tables. Overview of vitamin and mineral content including nutrition charts of the Atemoya fruits.

Nutritive value per 100 g of Atemoya
Principle Nutritive value
Protein 1.2 g
Carbohydrates 24 g
Vitamin 50 mg
Potassium 250 mg
Calcium 63 mg
Cholesterol 0 mg
Calories 94

Atemoya Recipe

1. Baked Spring Ham with Apricot Glaze

Baked Spring Ham with Apricot Glaze
  • 1 (10 to 12 pound) uncooked, smoked, bone-in ham
  • 8 1/2 ounces apricot jam
  • 1/2 cup Dijon mustard
  • 1 cup light brown sugar, packed
  • Zest of 1 orange
  • 10 grams of powdered gelatine
  • 1/4 cup fresh squeezed orange juice
  • Whole cloves
Method:

Step 1:Preheat oven to 275°F.

Remove from oven.To prepare glaze, combine apricot jam, mustard, brown sugar, orange zest and orange juice; whisk to blend.

Whip the remaining cream in a bowl till lightly set and mix into the above.

IUnwrap ham and with a large sharp knife, trim away rind and all but 1/4-inch of fat. Score fat in diamond pattern, about 3/4-inches apart. Stud ham with whole cloves in decorative pattern. poon glaze over ham and bake, uncovered, an additional hour; basting every 15 minutes.

Let rest on cutting board until ready to carve.

2. Fish Tacos With Avocado And Tomatillo

Fish Tacos With Avocado And Tomatillo
  • 1 lb firm-fleshed white fish fillets
  • 2 cup unsalted chicken broth
  • 2 tablespoon juice from pickled jalapeno peppers
  • 1 tablespoon fresh lime juice
  • 1/4 cup thinly sliced scallions
  • 1 medium tomato, finely diced
  • 1 large California avocado, cut into large cubes
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 corn tortillas 6" (warmed in oven)
  • 1 1/2 cup thinly sliced iceberg lettuce
  • 1/2 cup tomatillo salsa
Method:

Step 1:Divide or quarter the fish fillet so they will fit into a medium-sized pan. Combine the chicken soup, jalapeno juice and lime juice. Bring to a boil, then reduce heat to medium-low. Add the fish pieces and cook 3 to 4 minutes. Remove the pan from the heat and let the fish cool in the liquid for 30 minutes.

Remove the fish and touch dry with paper towels. Place the fish in a medium-size bowl and break into large flake with your fingers or a fork. Add the scallions, tomato and avocado cubes then toss gently to mix. Season with the salt and pepper. Arrange 2 tablespoons of the fish filling down the center of each tortilla. Divide the lettuce among the tortillas and top each taco with 1 tablespoon tomatillo tap.

 

 

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