THE atemoya
Atemoya is a hybrid fruit resulting from the cross between cherimoya and sugar apple (also known as sweetsop). Originally from Central America and now grown in various tropical regions, atemoya is known for its white, creamy, and very sweet flesh, with a flavor reminiscent of vanilla, pear, and pineapple. Its green skin, which can be bumpy or scaly, may darken slightly as it ripens.
PURCHASE GUIDE
When choosing atemoya at the store, look for a fruit that is heavy for its size, indicating that it is ripe and juicy. The skin should be green and bumpy, without blemishes or bruises.
OPTIMAL TEMPERATURE FOR CONSERVATION
12 - 15 °C for 3 to 5 days
Let the atemoya ripen at room temperature for a few days until it feels slightly soft to the touch. Once ripe, store it in the refrigerator for 3 to 5 days.
NUTRITIonal value
The flesh of the atemoya is rich in natural carbohydrates, making it an excellent source of energy. It also contains fiber, vitamin C, and vitamin B6. Additionally, it provides minerals such as potassium, magnesium, and iron, though in smaller amounts.
how to eat it
Atemoya can be eaten raw, as a snack or mixed into juices or smoothies. It can also be diced and added to fruit salads.
