Feeling low? Graviola juice is a fantastic pick me up.
Origin
Graviola (also called Soursop or Guanàbana) is the fruit of Annona Muricata, a plant that belongs to the Annonaceae. It originally comes from the Antilles but it immediately spread all over South America, South Asia and Africa, because it needs a tropical climate to develop. From the beginning, it has been used as a cure against many diseases, but it is just from 1940 on that the world rediscovered this fruit. The peel is green while the pulp is yellow. In Italy, there is a specific variety of this plant and fruit cultivated in Reggio Calabria and the variety is known as Annona from Reggio.
Cookit
Graviola is a fruit with big dimensions, it can weight 2 kg! The peel is green and the pulp is very soft and yellow. In the tropical regions where this fruit is from, people drink it as a smoothie with a bit of milk. But it is very delicious naturally, cutting it in half and eating it with a spoon. The fruit can be eaten, but also the plant is used to prepare infusions and the seeds are grinded and used for therapeutic purposes. But graviola, especially its juice, is used in Italian cuisines to prepare delicious sweets! Ever tried carbon babà and graviola?
Did you know
Graviola has a lot of properties, and scientists are trying to prove that some part of this fruit can fight carcinogenic cells that chemotherapy can’t. studies to define the efficacy of graviola as a remedy to cure cancer are evolving every day, but in South America this fruit is already used to fight viruses, parasites, rheumatism, arthritis and depression.
