ECOLOGICAL CUSTARD APPLE
Berry with numerous seeds black, ovoid, shiny color. It's a green infrutescencia that at maturity it takes a warmer color. It is a complex result, formed by the union of the pistil with the receptacle, of the type referred syncarps. It does not open at maturity and has whitish flesh. If the ovule is not fertilized corresponding carpel tends not develop, thus the result is deformed.
It is mainly consumed as fresh fruit. The custard apple is a food rich in vitamins and minerals. Noted for its content of vitamins A and C and calcium and phosphorus. It is suitable for people with heart, liver or kidney problems.
The custard apple originated in the Andes, particularly in what today would be countries like Peru and Ecuador, although some historians extend the zone to Colombia and Chile.
The Spanish Conquistadors called "blancmange", due to its sweetness, but the name is known today comes from the Quechua chirimuya or "cold seeds," because in that area germinates in high latitudes.
After them the discovery of the New World, the Spaniards brought to the Europe, Africa and the Orient.
Today Spain is the leading producer of custard, with nearly 3,300 hectares in the south of the Iberian Peninsula (Granada and Malaga), which produce about 30,000 tons for domestic consumption.