Organic Sicilian Annona 500g

Organic Sicilian Annona

Covered with scales

The pulp resembles those of many other exotic fruits, light white, almost cream in color, with deep black seeds.

The flavor is decidedly contemporary: enveloping on the palate, it has a creamy consistency like that of an ice cream, but with an acid aftertaste.

The nose smells of tropical climates and bright sun: a mix of pineapple, banana and mango.

The Annona fruit

A subtropical tree grown for its fruit known as cherimoya and annona.

The fragrant pulp of Annona is both sweet and slightly acidic. It is eaten raw or in refreshing drinks and sorbets.

The dark pulp of Cherimoya releases a pleasant scent of vanilla enriched with a note of pineapple.

Horticulturists particularly appreciate cherimoya cherimoya for its climatic properties. In fact, green fruits are easily stored in the refrigerator.

Annona Siciliana for Health, A Superfood

Low-calorie, Annona has a high water content which makes up ¾ of its weight.

It is also rich in fiber, potassium, calcium and vitamins C and B6. It is a good ally of weight loss diets.

Traditional medicine attributes laxative properties to Annona cherimoya and would also stabilize cholesterol levels, blood pressure thus relieving heart problems.

How to eat the Italian Annona

Usually in popular tradition it is eaten cut in half and then in small bites, with the pulp collected with a teaspoon.

Just like an ice cream.

The fruit is eaten when it has reached an advanced level of ripeness, the skin begins to blacken

Use annona in the kitchen

Like any sour fruit, it lends itself perfectly to use in pastry: mainly cheesecakes and semifreddo, but also smoothies, milkshakes and tarts.

The use of Annona in pastry is widespread. 

One of the most classic uses - in line with the world gastronomic trends that see American desserts and sour flavors defined as “of the Pacific” at the top of the charts - is that with Cheesecake. 

Combinations in the kitchen

Notoriously difficult to pair with any type of wine, whether distilled or bitter due to the complex flavors of this type of cheese-based cake, the only glass that can really hold up its mellow and long-lasting palate is a digestive. 

If it is true that the marriage with dairy products is particularly fortunate, the ricotta pies - typical of southern Italy - with Annona are another recipe that must be tried; with a ricotta base, softer than cheesecake

Another, whimsical, use of Annona is in the mixology glass: it is perfect for a Caipiroska. 

And it's summer right away.

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Jalari Agribio, Barcellona Pozzo di Gotto (ME) SICILY