Origin: Granada. It is the fruit of the chirimoya tree, also known as Cherimoya. It is a multiple fruit, formed from separate fruits from several flowers that have been fertilized separately, just like pineapple and raspberry. Its season goes from October to February. It is a tropical fruit, but with a long tradition in our country. The most consumed varieties in Spain are Bonita, Pacica, Campas, and Fino Jete. They have green skin and white flesh with black seeds. Its taste resembles that of a pear. Properties and benefits: Chirimoya has countless properties and benefits; among the vitamins, vitamin A and C stand out, and among the minerals: Potassium, Magnesium, Phosphorus, Calcium, Iron. They contain 80% water and their high potassium content makes it good for our hearts, it is a natural protector to fight infections thanks to its fiber and vitamin C content. It regulates intestinal transit and our bacterial flora. It controls blood sugar levels. It is a perfect fruit for our skin, vision, teeth, and bones. It is a natural remedy for fluid elimination. It is an ideal fruit for athletes thanks to its carbohydrates and potassium. Nutritional value per 100g: 75 kcal. 1.3g of protein 21.6g of sugars 0.4g of fats 14.7g of carbohydrates 287g of potassium Storage and tips: Chirimoya should be stored at room temperature, not leaving it for too many days to prevent spoilage. As a climacteric fruit, chirimoya continues to ripen for a few days after being harvested, like other tropical fruits such as mango or avocado. Ideally, store chirimoya outside the refrigerator, in a cool place, away from heat and direct sunlight, and separate from fruits that emit ethylene. However, if you want to accelerate its ripening, you can put them together. When it ripens, store it in the least cold area of the refrigerator for one or two days. Recipe and uses in the kitchen: Although the best way to eat this delicious fruit is by splitting it in half and eating it with a spoon, there are some recipes with chirimoya. Especially in pastry. You can make delicious cakes such as chirimoya and cheese cake or chirimoya and chocolate cake, chirimoya panna cotta, chirimoya flan, or incorporate it into any smoothie. You can also make a delicious puree with chirimoya and avocado. To do this, you should remove the pulp of the chirimoya. Put it in a blender with a ripe avocado. Blend the two ingredients and add a pinch of salt.