The inside pulp is white while the outside is green and full of soft “quills”. The editors of Casa e Giardino had already explained how to cultivate the Annona plant on whose branches this fruit grows in our latitudes. It is Graviola, a very particular tropical fruit. Not only are the health benefits of this strawberry-like fruit, which is also reminiscent of pineapple and coconut to many. This is a real blast for the taste buds. But the intense flavor is not the only important characteristic of Graviola. Its consumption seems to be able to really bring countless benefits to the body.
The properties and characteristics of this fruit
Someone also knows it with the name of guanabana or corossole and it is precisely the fruit that grows on the Annona Muricata. Today it is a very widespread plant also in Italy and those who grow it appreciate its large and pulpy fruit. Inside it appears white and full of black seeds. Once it has matured, the best way to eat this fruit is to do it with a teaspoon. The pulp is in fact very soft if deprived of the green peel. The flavor is explosive: a true mix of strawberries, pineapple, banana and coconut. In short, those lucky enough to taste this fruit cannot be disappointed by its taste.
The health benefits of this strawberry-like fruit are incredible
Graviola has a considerable amount of vitamins and is a powerful natural antioxidant. The fruit provides the body with about 60 kilocalories per 100 grams of pulp. The same amount of Graviola has only 0.3% of fat so it is a fruit also indicated in more low-calorie diets. The fruit is also rich in calcium, iron, magnesium, zinc, potassium and iodine. Its use is however to be avoided in case of pregnancy and breastfeeding. The ways of consuming the fruit are really many. Graviola can be consumed as a smoothie or transformed into a delicious summer sorbet. Then jellies, cocktails and even puree the raw pulp directly. It is always advisable not to exceed the quantities and in case of doubt, however, evaluate the advisability of its intake with a nutritionist doctor.