Cherimoya: Free radical scavenging activity used to prevent aging, cancer and boosts up firstname.lastname@example.org
Cherimoya is a fruit native to the Andes mountain range in South America. The fruit is heart-shaped and has a creamy white flesh with large black seeds. They not only serve as a delicious treat but also carry many nutritional benefits.
Benefits of cherimoya
With a high level of vitamin C, this fruit is ideal for helping the body produce more vitamin C, which is a critical element of collagen production. Our body requires Collagen for the creation of every tissue, cell, and muscle fiber in the body, including the skin. It can also stimulate the immune system to handle any skin irritation, caused by infection or chronic diseases.
Has Anti-aging Properties –
When it comes to the antioxidants present in cherimoya, they have been linked to reducing the concentration of free radicals in the body. This can reduce the oxidative stress in the skin and other organ systems. Ultimately, a reduction in the appearance of wrinkles, age spots, and other blemishes helps to look younger for longer.
Lowers Blood Pressure –
With a notable level of potassium in cherimoya, this fruit can help to naturally lower the blood pressure. Potassium is a vasodilator that it relaxes tension in the blood vessels and arteries, which reduces strain on the cardiovascular system.
Improves Bone Health –
With a diverse range of minerals, cherimoya has been linked to improving bone mineral density, particularly with its high level of copper, manganese, magnesium, and phosphorus. This can help to delay the onset of osteoporosis and other age-related diseases.
Boosts Immune System –
There are quite a few antioxidants found in cherimoya, in addition to vitamin C, which stimulates the production of white blood cells in the body. This can function as the first line of defense for the body and can help to prevent both acute and chronic diseases.
Improves Cognition –
Vitamin B6 is closely linked to cognitive function, particularly in the prevention of Parkinson’s disease and Alzheimer’s disease. With a significant concentration of vitamin B6 in cherimoya, this fruit has long been known as a brain booster.
Prevents Cancer –
Rich in fiber and antioxidants, cherimoya can helps to prevent colon and liver cancer, as well as spread the other cancerous growths and tumors.
Improves Heart Health –
The healthy level of dietary fiber in cherimoya helps the body in absorbing less cholesterol from the food that one consumes. Thus, lowering your chances of atherosclerosis, heart attack, stroke, and coronary heart disease.
Adding cherimoyas to your diet
The best way to eat cherimoya is raw, although it is commonly mixed in with ice creams and other sweet treats. Beginning with a ripe cherimoya, the fruit is sliced in half, revealing the milky flesh in the center as well as the seeds embedded in it. Then, the chunks of the fruit is spooned out with a spoon, similar to eating an avocado. It is also a wonderful in addition to fruit smoothies and salads.
Side Effects of Cherimoya
Despite the many health benefits of cherimoya, there are some potential health risks, including complications with pregnancy, allergic reactions, and possible toxicity. Provided the right parts of the fruitis is consumed in moderation, side effects can be avoided. Some elements of cherimoya fruit do have toxic properties, such as the skin of the fruit and the seeds. The skin and the seeds should not be consumed for any reason, due to the presence of toxic alkaloids. In severe cases, consumption can even cause paralysis.
Recipe for Raw cherimoya custard pudding
PREP TIME: 10 MINS , YIELD: 1 SERVING
Flesh of 1 ripe cherimoya (discard skin and seeds)
⅓ cup unsweetened vanilla almond milk
dash of salt (I like mine at about ⅛ tsp, though I don’t typically measure)
2 tbsp chopped pistachios
Blend all the ingredients, except pistachios into a smooth texture (only takes a few seconds).
Transfer it into a glass jar and cover.
Chill in the freezer for about an hour, stir in pistachios, and enjoy!
Recipe for Cherimoya Pie
2 cups Cherimoya, Seeded and Pureed*
14-½ ounces, fluid Evaporated Milk (standard Size Can)
½ cups Sugar
¼ teaspoons Nutmeg
1 teaspoon Vanilla
⅛ teaspoon Salt
2 Tablespoons Flour
2 whole Eggs, Yolks nd Whites Divided
1 whole 9″ Pie Shell (homemade Or Store Bought)
Pre-bake pie shell: Poke holes in the crust, line with foil and weights. Bake at 375 for 20 minutes (or whatever your pie crust recipe calls for). Remove foil and weights, then continue baking until inside of shell is golden brown.
Note: Use 9-1/2″ pyrex pie dish and it will work well. This recipe does not make enough filling for a deep dish pie, but there may be some filling left over, if you use a standard 9″ pie plate. Just fill it with as much as you can.
Whisk together pureed cherimoya, egg yolks, evaporated milk, sugar, nutmeg, vanilla, salt, and flour. Beat egg whites just until soft peaks form. (Do not do this until just before you are ready to use them, or they will fall.)
Fold beaten egg whites into fruit mixture, until combined and no white streaks remain. Resist the urge to stir! Have patience, keep folding. When combined with the pour mixture into the pie shell. Bake at 375 until a knife inserted comes out clean, approximately 25 minutes. The filling will puff up above the pie crust but settles when it cools. The top will turn a light golden brown.
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