The Benefits of Cherimoya Beyond Its Delicious Ripe Fruit Ripe cherimoya is known for its delicious taste and is often consumed for its nourishing properties. In contrast, the immature cherimoya is used to treat breast sores, coughs, and sore throats.
Every year, cherimoya only appears once, typically from late August to early September, lasting for 1-2 months, and rarely extending into early winter. Cherimoya is a fruit that “everyone loves” due to its local origins, cleanliness, safety, and soft sweetness that appeals to a large number of Vietnamese people.
The cherimoya tree grows to a height of about 2-5 meters, with leaves arranged in two rows, green flowers, and round fruits with many segments (often referred to as “eyes”), with white flesh. The seeds are black and have a hard shell, containing toxins that can cause skin burns and are effective against pests and lice.
In terms of nutrition, cherimoya contains carbohydrates rich in soluble fiber, protein, small amounts of fat, vitamin C, vitamin B6, potassium, riboflavin, thiamine, folate, niacin, pantothenic acid, manganese, magnesium, copper, phosphorus, and iron. 100 grams of cherimoya flesh provides about 70-80 calories.
The benefits of cherimoya come from its antioxidant content, fiber, and micronutrients. It possesses anti-inflammatory properties and important nutrients for cardiovascular, digestive, and cognitive health.
Cherimoya contains compounds that enhance heart health.
According to Dr. Phung Tuan Giang, President of the Vietnam Institute for Traditional Medicine Research and Development, cherimoya contains antioxidant compounds such as flavonoids, carotenoids, vitamin C, and kaurenoic acid, which can combat oxidative stress, reduce cardiovascular mortality rates, and help prevent heart disease. They also have anti-inflammatory and anti-carcinogenic effects.
Additionally, cherimoya is a good source of soluble fiber, which can support digestive issues and keep us feeling full longer, combat constipation, and naturally cleanse the colon.
“Many studies show that fiber is a crucial component of a healthy diet. Furthermore, the fiber found in cherimoya can ferment and help improve the beneficial bacteria in the digestive tract. We know that consuming fiber reduces the risk of type 2 diabetes, heart disease, colon cancer, and aids weight management,” Dr. Phung Tuan Giang stated.
Moreover, cherimoya contains several anti-inflammatory compounds, such as kaurenoic acid. In vivo studies have shown that kaurenoic acid helps improve symptoms of colitis, including mucosal damage and inflammatory cell infiltration.
Cherimoya also contains anti-inflammatory carotenoids and flavonoids that promote overall health and reduce the risk of chronic diseases.
Dr. Phung Tuan Giang also emphasized that it’s not just oranges and guavas that contain vitamin C; cherimoya provides vitamin C, a nutrient associated with immune system function. Adequate vitamin C intake helps the body fight infections and various diseases. Studies have shown that vitamin C deficiency can impair immune function, making one more susceptible to infections.
Cherimoya contains lutein, which can support eye health. Lutein has anti-inflammatory properties and helps prevent age-related macular degeneration, a leading cause of blindness and vision impairment.
Lutein may also help reduce eye strain, glare, and sensitivity to light, particularly enhancing vision sharpness.
Proper consumption is necessary to maximize benefits and avoid unwanted side effects.
Cherimoya is a rich source of vitamin B6, which helps maintain healthy blood vessels, supports brain function, regulates sleep cycles, and lowers blood pressure.
“Studies show that vitamin B6 deficiency can lead to memory function problems and cognitive health issues. Maintaining normal vitamin B6 levels is also essential for our mood and concentration,” Dr. Phung Tuan Giang informed.
Especially, cherimoya contains several compounds that enhance cardiovascular health, including antioxidants like carotenoids, micronutrients such as potassium and magnesium, and fiber.
Research has shown that potassium helps reduce high blood pressure in individuals with hypertension and lowers the risk of stroke.
Although cherimoya has many health benefits, Dr. Phung Tuan Giang emphasized the importance of proper consumption to maximize benefits and avoid unwanted side effects.
Therefore, people should avoid eating cherimoya with a white, scaly skin, many cracks, or leaking juices. These fruits are often rotten and may contain maggots.
In addition, traditional medicine also uses cherimoya as an ingredient for healing. According to general practitioner Bui Dak Sang (Vietnam Academy of Science and Technology, Hanoi Traditional Medicine Association), in traditional medicine, cherimoya has a sweet and slightly sour taste and a moist nature. It is effective against diabetes, thirst, and breast sores… It is very good for the elderly, those recovering from illness, and postpartum women…
Cherimoya is rich in calcium, magnesium, iron, niacin, and potassium, and is high in antioxidants.
Cherimoya is also known as custard apple (Annona squamosa), fan-leaf, or mac kief. It has a particularly delicious flavor, especially the soft variety.
- Cherimoya leaves mashed with dandelion leaves can be applied to treat breast swelling; if combined with chili leaves, apple leaves, and other herbs, it can treat pus-filled sores and carbuncles. Use 10-20g of cherimoya leaves, wash them, mash them, add water, strain, and let it soak overnight, then add some alcohol and drink it two hours before a malaria attack. It can be used alone or combined with mugwort (10g), and rhizome of Alisma (8g), decocted and consumed. Use for 5-7 days.
- Cherimoya roots can also treat malaria. Use 50g of cherimoya roots, decocted with 30g of roots and leaves of the wild guava, and 30g of wild chinaberry roots.
- Partially ripe cherimoya, cut small, remove the seeds, and decoct to treat dysentery. Ripe cherimoya contains 14.5% glucose, 1.7% sucrose, and protein, making it nutritious.
- A cherimoya that is growing and damaged by a fungus, turning brownish-red, is referred to as “deaf cherimoya,” or “sala,” and is used in folk medicine:
- To treat cough and sore throat: Use 50g of deaf cherimoya, 20g of gac seeds, 50g of rehmannia root, 30g of rhizome of Belamcanda, 25g of licorice root, 50g of peppermint leaves, 25g of lemon leaves, and 25g of apple leaves. All ingredients should be dried separately (burn the deaf cherimoya), crushed, powdered, and then mixed with 150g of syrup to form pills, each weighing 0.5g. For adults: take 6-8 pills a day, divided into two doses; for children: 3-6 pills. Use for 3-5 days.
- To treat malaria: Use 40g of deaf cherimoya, 80g of roundworm, and 20g of alum. Crush the deaf cherimoya, soak in alcohol, and fry until golden.
- To treat breast sores: Dry deaf cherimoya thoroughly, powder it, and then mix with vinegar, applying multiple times a day.
- To treat diarrhea and dysentery: Use 20g of deaf cherimoya (burned), 50g of young grass, and 30g of glutinous rice (roasted until golden). Decoct all ingredients with 400ml of water until 100ml remains, and take in three doses throughout the day.
- Cherimoya seeds crushed and soaked in alcohol can be used as a mouthwash for toothaches. Use the solution of cherimoya seed alcohol to dab on the scalp, leaving it for 15 minutes before rinsing to eliminate lice. Avoid getting the solution in the eyes as it can cause damage. The decoction of cherimoya seeds can also eliminate lice.
Note: Cherimoya seeds are toxic and should not be consumed. However, if accidentally swallowed while eating cherimoya, it is generally not a concern, as the thick and hard shell of the seed prevents the kernel from interacting with the environment, thus not causing toxicity.
According to experts, cherimoya seeds are highly toxic and can even cause gastrointestinal poisoning if swallowed. The toxins in cherimoya seeds can cause eye burns and corneal epithelium burns if they come into contact with the eyes. If not treated properly, it can lead to corneal ulcers, resulting in permanent blindness…
Associate Professor Dr. Nguyen Duy Thinh from the Institute of Biotechnology and Food Technology (Hanoi University of Science and Technology) advises everyone to avoid consuming cherimoya seeds. Particularly, it is not advisable to use these seeds for teeth dyeing or soaking clothes to eliminate lice.
According to Associate Professor Dr. Thinh, although cherimoya seeds can be harmful, if accidentally swallowed, there is usually no cause for alarm, as the thick and hard shell prevents the toxins from acting and they are typically expelled with feces, thus usually not causing harm to the body.
Pharmacist DO HUY BICH
