Incas: Discover the exotic Peruvian fruit that has conquered palates around the world and was called “blancmange” by the conquerors, it was used as an insecticide
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Perua country full of ancient mysteries and dream landscapes, not only captivates with its archaeological sites and its rich history, but also with a variety of fruits that delight the most demanding palates, regardless of their origin.
The amazing legacy of Peruvian products is not something new. Since the times of the first chroniclers who arrived with the Spanish conquest, have marveled at the variety of fruit trees that populate these lands. Jesuit priests like Jose de Acosta and Bernabe Coboin the first decades of the Virreinal timethey recorded the abundance and diversity in their writings.
The custard applea tropical fruit appreciated for its creamy pulp and shiny black seeds, was the object of study in the research titled “Annona cherimola Mill. “cherimoya” (Annonaceae), a fruit used as food in pre-Hispanic Peru”. The authors of this work highlight that, to date, the common name “cherimoya” has not been recorded in the documents consulted, but rather the term “anona”used interchangeably to refer to the fruits of various species of the Annona genus.
Historically, this fruit was confused with others such as soursopalso known as “blancmange” for its delicious flavor.
While some records such as those of Acosta in 1590 and Cobo in 1653 did not clearly differentiate between these fruits.
Regarding its Andean origin, some data were presented: “cherimoya” is a quechua word what does it mean “cold seed”, is a tree that grows especially in the temperate valleys of the Andes, unlike Annona squamosa which has a tropical climate; On the other hand, the ancient name of this fruit, according to the Cusco researcher Fortunato Herrerais “mass” which means “white fruit”, a word unfortunately lost, but of which toponyms survive. The chronicler Inca Garcilaso de la Vega, in his Royal Commentaries of the Incasdescribes a fruit that may be the “cherimoya”:
“There is also another fruit in the Andes that the Spanish call manjar blanco, because when split down the center it looks like two bowls of manjar blanco, in color and flavor; It has some black seeds inside, like small almonds, it is not good for eating. This fruit is the size of a small melon; It has a hard and thick rind like that of a dried pumpkin; The highly valued marrow is preserved within it.”
The presence of the cherimoya in the diet of ancient Peruvians is evident in ceramic pieces of the Mochica culture, demonstrating its importance as a source of vitamins, minerals, carbohydrates, fiber and water. In addition to his Nutritional valuethis fruit was used in traditional medicineas demonstrated by old records that mention its use as an insecticide and its potential help during the expulsion period of childbirth.
The custard apple It is a characteristic crop of the inter-Andean valleys, where altitude conditions between 1,500 and 2,000 meters above sea level are ideal for its development. On the national scene, various regions They stand out for their production, with Amazonas, Áncash, Apurímac, Cajamarca, Cusco, Huánuco, Huancavelica, Junín, Moquegua, Pasco, Piura, Tacna and Lima being the main cultivation areas.
The Peruvian capital in particular leads with approximately 40% of the national production of this fruit.
In the department of Lima, San Mateo de Otao and Callahuanca They are two highlights for their contribution to cherimoya production. These districts, part of the Huarochiri province, are recognized for their ability to grow this fruit. In San Mateo, specifically in the town center of Cumbe, a notable production is concentrated, which gives it the title of “capital of the cherimoya”.
This distinction is due not only to the abundance of the harvest, but also to the extraordinary size and weight of the specimens collected in this area.
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