Bullock's-heart (cachiman)

History

Bullock's-heart (cachiman)Originally from the West Indies, bullock's-heart, custard applewild-sweetsop, bull's heart or ox-heart, from its scientific name Annona reticulata, was ancestrally cultivated from Mexico to Brazil. It conquered thereafter Africa, Asia and Australia during the 17th century.

Varieties

In the Caribbean, there are two varieties of custard apple Annona glabra and the Annona mountain. Both species have a little tasteless flesh appreciated.

The fruit has brown skin and its form recalls the shape of that of the heart of beef, hence the fact that the so-called heart of beef. Its skin is smooth and thin and wears shades of yellow to brown or reddish when ripe.

Custard apple does not change color when it matures, but softens. The fruit ripens easily when it is harvested green. It is best to consume it without refrigerate.

Health benefits

Bullock's-heart (cachiman)The leaves can be used as an anti-diarrheal. The decoction of the leaves or infusion jammed diarrhea and dysentery. Beef heart poultice effectively treats boils, abscesses and ulcers.

The custard apple is an analgesic recommended for dental pain, migraines, rheumatism and sprains. It also has anti-bacterial properties.

Its main therapeutic function is the treatment of gastric problems. Its leaves decoction is recommended as an anthelmintic.

Uses

It is eaten raw. Its flavor is similar to that of soursop or sweepsop. Flesh can also be used for making juice and sorbet.

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