Is cherimoya high in spicy foods?

What to know about cherimoya

Cherimoya is one of the heaviest FODMAP fruits in our database: it grades E for total FODMAPs, E for polyols and D for excess fructose, so a whole fruit delivers a large sorbitol and fructose load and rates E for low-fermentation SIBO diets. On the classic food chemistry triggers it is quiet, with low histamine, no gluten, no free glutamates and only mild grades for salicylates, oxalates and nickel. The question people actually search, though, is about safety rather than digestion. Cherimoya is an Annona (Annona cherimola), the same genus as soursop, and Annona plants produce annonaceous acetogenins including annonacin, a mitochondrial complex I inhibitor that is toxic to dopaminergic neurons in laboratory work. Epidemiological research in Guadeloupe linked an unusually high local rate of atypical parkinsonism to heavy habitual consumption of Annona muricata fruit and of teas brewed from its leaves. That association concerns years of near-daily intake, not an occasional dessert, and it has not been demonstrated for cherimoya specifically. The seeds are a clearer and less debatable hazard: they concentrate acetogenins and should never be chewed, crushed or blended.