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Annona squamosa is a small, well-branched tree or shrub [7] from the family Annonaceae that bears edible fruits called sugar apples or sweetsops. [8] It tolerates a tropical lowland climate better than its relatives Annona reticulata and Annona cherimola [6] (whose fruits often share the same name) [3] helping make it the most widely cultivated of these species. [9]
Annona or Anona (from Taíno annon) is a genus of flowering plants in the pawpaw/sugar apple family, Annonaceae. It is the second largest genus in the family after Guatteria, [3] containing approximately 166 [4] species of mostly Neotropical and Afrotropical trees and shrubs. [5] The generic name derives from anón, a Hispaniolan Taíno word ...
Annona mucosa is a species of flowering plant in the custard-apple family, Annonaceae, that is native to tropical South America.It is cultivated for its edible fruits, commonly known as biribá, lemon meringue pie fruit, or wild sugar-apple, throughout the world's tropics and subtropics.
"Apples also make a fun, crunchy, and sometimes tangy addition to any salad," Levee says. And not just veggie-based salads. "Try chopped apples in slaw, tuna or chicken salad," Zumpano suggests.
Apples. The original source of sweetness for many of the early settlers in the United States, the sugar from an apple comes with a healthy dose of fiber.
Here are different types of apples, including which are best for baking. Try popular varieties like Gala and Granny Smith or unique ones like Cosmic Crisp. 20 Different Types of Apples and Which ...
Gala apples are non-uniform in color, usually vertically striped or mottled, with overall orange color. [1] They are sweet, fine textured, and aromatic, [1] and in addition to being eaten raw and cooked are especially suitable for creating sauces. [3] Density 0.86 g/cc; Sugar 13.5%; Acidity 4.2 grams/ litre; Vitamin C 0–5 mg / 100 gram [4]
The resulting fruits were of superior quality to the sugar-apple and were given the name "atemoya", a combination of ate, an old Mexican name for sugar-apple, and "moya" from cherimoya. Subsequently, in 1917, Edward Simmons at Miami's Plant Introduction Station successfully grew hybrids that survived a drop in temperature to 26.5 °F (−3.1 ...