Chef Tom Voigt- Private Villa and Yacht Chef
Be assured of Loyalty, professionality and customer-oriented approach with a Chef who is able to work worldwide for your private or charter yacht. I am a professional Private Villa and Yacht Chef having flexibility and ability to cook World-class cuisine on demand. For more details:- https://www.cheftomvoigt.com/yacht-chef
Be assured of Loyalty, professionality and customer-oriented approach with a Chef who is able to work worldwide for your private or charter yacht. I am a professional Private Villa and Yacht Chef having flexibility and ability to cook World-class cuisine on demand.
For more details:- https://www.cheftomvoigt.com/yacht-chef
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Cherimoya (Annona cherimola) is a species within the family of
Annonaceae plants. Originally from South America, the cherimoya is
grown widely as a fruit tree in the subtropics and higher elevations of
the tropics.
Botanical history
The name cherimola is derived from the Spanish term "chirimoya" or
"Chirimoyo", which in turn are due to an unspecified Indian name.
Possibly a derivation comes from the Peruvian Quechua Ciri, "cold",
and Muyu, "circle, wheel" in question, meaning "fresh, round fruit."
Water from 74.6 to 77.1 g
Protein 1.9 g
Fat 0.1 g
Carbohydrates 19.2 g
minerals
Phosphorus from 30.2 to 37.0 mg
Calcium from 21.7 to 32.0 mg
Iron 0.80 mg
Vitamins
Ascorbic acid (C) from 5.0 to 16.8
mg
Niacin (B3), 1.02 mg
Thiamine (B1) 0.10 to 0.117 mg
Riboflavin (B2) 0.112 mg
Use as a remedy, toxicity
The seeds of cherimoya contain various alkaloids, consumption leads
to nausea and various symptoms of poisoning. The seeds are used as
an insecticide and parasitic skin diseases, as well as a strong emetics
and laxatives.
cultivation
Cultivated it is today in all regions worldwide with a suitable subtropical
climates. So you can find plantations, for example, in Madeira
and in Israel. It is partly but (eg, Costa Tropical and Costa del Sol)
grown in Spain, and in Italy in the area of Reggio Calabria and Villa
San Giovanni.
In areas where this species is not native, it must be partially
pollinated by hand, because some varieties of flower pollen is ripe
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until a day later, when the stigmas are fertile. The fruits ripen about
five to eight months after pollination.
The fruits keep ripen after harvest. They are therefore climacteric
fruits. When stored at 10 ° C, the after-ripening delayed.
Use in the kitchen
The cherimoya fruit is eaten raw as a fruit, it can also be processed
into juice or ice.
Nutritional value per 100 g of flesh
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