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"url": "https://treescape.app/api/species/annona-cherimola/?format=api",
"slug": "annona-cherimola",
"latin_name": "Annona cherimola",
"description": "The cherimoya (Annona cherimola), also spelled chirimoya and called chirimuya by the Inca people, is a species of edible fruit-bearing plant in the genus Annona, from the family Annonaceae, which includes the closely related sweetsop and soursop. The plant has long been believed to be native to Ecuador and Peru, with cultivation practised in the Andes and Central America, although a recent hypothesis postulates Central America as the origin instead, because many of the plant's wild relatives occur in this area.\nCherimoya is grown in tropical and subtropical regions throughout the world including Central America, northern South America, Southern California, South Asia, Australia, the Mediterranean region, and North Africa. American writer Mark Twain called the cherimoya \"the most delicious fruit known to men\". The creamy texture of the flesh gives the fruit its secondary name, the custard apple.",
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{
"url": "https://treescape.app/api/species/annona-glabra/?format=api",
"slug": "annona-glabra",
"latin_name": "Annona glabra",
"description": "Annona glabra is a tropical fruit tree in the family Annonaceae, in the same genus as the soursop and cherimoya. Common names include pond apple, alligator apple (so called because American alligators often eat the fruit), swamp apple, corkwood, bobwood, and monkey apple. The tree is native to Florida in the United States, the Caribbean, Central and South America, and West Africa. It is common in the Everglades. The A. glabra tree is considered an invasive species in Sri Lanka and Australia. It grows in swamps, is tolerant of saltwater, and cannot grow in dry soil.",
"gbif_id": 5407100,
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"url": "https://treescape.app/api/species/annona-mucosa/?format=api",
"slug": "annona-mucosa",
"latin_name": "Annona mucosa",
"description": "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.",
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},
{
"url": "https://treescape.app/api/species/annona-muricata/?format=api",
"slug": "annona-muricata",
"latin_name": "Annona muricata",
"description": "Soursop (also called graviola, guyabano, and in Latin America guanábana) is the fruit of Annona muricata, a broadleaf, flowering, evergreen tree. It is native to the tropical regions of the Americas and the Caribbean and is widely propagated. It is in the same genus, Annona, as cherimoya and is in the Annonaceae family.\nThe soursop is adapted to areas of high humidity and relatively warm winters; temperatures below 5 °C (41 °F) will cause damage to leaves and small branches, and temperatures below 3 °C (37 °F) can be fatal. The fruit becomes dry and is no longer good for concentrate.\nWith an aroma similar to pineapple, the flavor of the fruit has been described as a combination of strawberries and apple with sour citrus flavor notes, contrasting with an underlying thick creamy texture reminiscent of banana.\nSoursop is widely promoted (sometimes as graviola) as an alternative cancer treatment, but there is no reliable medical evidence that it is effective for treating cancer or any disease.",
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{
"url": "https://treescape.app/api/species/annona-reticulata/?format=api",
"slug": "annona-reticulata",
"latin_name": "Annona reticulata",
"description": "Annona reticulata is a small deciduous or semi-evergreen tree in the plant family Annonaceae. It is best known for its fruit, called custard apple, a common name shared with fruits of several other species in the same genus: A. cherimola and A. squamosa. Other English common names include ox heart and bullock's heart. The fruit is sweet and useful in preparation of desserts, but is generally less popular for eating than that of A. cherimola.",
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},
{
"url": "https://treescape.app/api/species/annona-senegalensis/?format=api",
"slug": "annona-senegalensis",
"latin_name": "Annona senegalensis",
"description": "Annona senegalensis, commonly known as African custard-apple, wild custard apple, wild soursop, abo ibobo (Yoruba language), sunkungo (Mandinka language), and dorgot (Wolof language) is a species of flowering plant in the custard apple family, Annonaceae. The specific epithet, senegalensis, translates to mean \"of Senegal\", the country where the type specimen was collected.\nA traditional food plant in Africa, the fruits of A. senegalensis have the potential to improve nutrition, boost food security, foster rural development and support sustainable land care. Well known where it grows naturally, it is largely unheard of elsewhere.",
"gbif_id": 5407251,
"image_thumbnail": "https://treescape.app/media/plant_species/images/thumbnails/annona-senegalensis_thumbnail_XROoEFB.jpg",
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{
"url": "https://treescape.app/api/species/annona-squamosa/?format=api",
"slug": "annona-squamosa",
"latin_name": "Annona squamosa",
"description": "Annona squamosa is a small, well-branched tree or shrub from the family Annonaceae that bears edible fruits called sugar apples or sweetsops. It tolerates a tropical lowland climate better than its relatives Annona reticulata and Annona cherimola (whose fruits often share the same name) helping make it the most widely cultivated of these species.\nAnnona squamosa is a small, semi-(or late) deciduous,\nmuch-branched shrub or small tree 3 to 8 metres (10 to 26 feet) tall\nsimilar to soursop (Annona muricata). It is a native of tropical climate in the Americas and West Indies, and Spanish traders aboard the Manila galleons docking in the Philippines brought it to Asia.\n\nThe fruit is spherical-conical, 5–10 centimetres (2–4 inches) in diameter and 6–10 cm (2+1⁄4–4 in) long, and weighing 100–240 grams (3.5–8.5 ounces), with a thick rind composed of knobby segments. The colour is typically pale green through blue-green, with a deep pink blush in certain varieties, and typically has a bloom. It is unique among Annona fruits in being segmented; the segments tend to separate when ripe, exposing the innards.\nThe flesh is fragrant and sweet, creamy white through light yellow, and resembles and tastes like custard. The seeds are coated with the flesh, It is found adhering to 13-to-16-millimetre-long (1⁄2 to 5⁄8 in) seeds forming individual segments arranged in a single layer around a conical core. It is soft, slightly grainy, and slippery. The hard, shiny seeds may number 20–40 or more per fruit and have a brown to black coat, although varieties exist that are almost seedless. The seeds can be ground for use as an insecticide.The stems run through the centre of the fruit connecting it to the outside. The skin is shaped like a Reuleaux triangle coloured green and rough in texture. Due to the soft flesh and structure of the sugar apple it is very fragile to pressure when ripe.\nNew varieties are also being developed in Taiwan and Hong Kong. The atemoya or \"pineapple sugar-apple\", a hybrid between the sugar-apple and the cherimoya, is popular in Taiwan, although it was first developed in the United States in 1908. The fruit is similar in sweetness to the sugar-apple, but has a very different taste. As its name suggests, it tastes like pineapple.",
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{
"url": "https://treescape.app/api/species/anogramma-leptophylla/?format=api",
"slug": "anogramma-leptophylla",
"latin_name": "Anogramma leptophylla",
"description": "Anogramma leptophylla, sometimes called Jersey fern, is a species of fern in the family Pteridaceae. It is found worldwide in temperate and subtropical regions. A rarity in the Pteridophyta, it is a fern whose sporophyte tends to have an annual life cycle. The gametophytes of this species have the ability to become dormant and wait as much as two and a half years until conditions are appropriate for the sporophyte stage of the life-cycle.",
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},
{
"url": "https://treescape.app/api/species/anthocleista-djalonensis/?format=api",
"slug": "anthocleista-djalonensis",
"latin_name": "Anthocleista djalonensis",
"description": "Lichexanthone is an organic compound in the structural class of chemicals known as xanthones. Lichexanthone was first isolated and identified by Japanese chemists from a species of leafy lichen in the 1940s. The compound is known to occur in many lichens, and it is important in the taxonomy of species in several genera, such as Pertusaria and Pyxine. More than a dozen lichen species have a variation of the word lichexanthone incorporated as part of their binomial name. The presence of lichexanthone in lichens causes them to fluoresce a greenish-yellow colour under long-wavelength UV light; this feature is used to help identify some species. Lichexanthone is also found in several plants (many are from the families Annonaceae and Rutaceae), and some species of fungi that do not form lichens.\nIn lichens, the biosynthesis of lichexanthone occurs through a set of enzymatic reactions that start with the molecule acetyl-CoA and sequentially add successive units, forming a longer chain that is cyclized into a double-ring structure. Although it has been suggested that lichexanthone functions in nature as a photoprotectant—protecting resident algal populations (photobionts) in lichens from high-intensity solar radiation—its complete ecological function is not fully understood. Some biological activities of lichexanthone that have been demonstrated in the laboratory include antibacterial, larvicidal, and sperm motility-enhancing activities. Many lichexanthone derivatives are known, some produced naturally in lichens, and others created synthetically; like lichexanthone, some of these derivatives are also biologically active.",
"gbif_id": 4019367,
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},
{
"url": "https://treescape.app/api/species/anthriscus-cerefolium/?format=api",
"slug": "anthriscus-cerefolium",
"latin_name": "Anthriscus cerefolium",
"description": "Chervil (; Anthriscus cerefolium), sometimes called French parsley or garden chervil (to distinguish it from similar plants also called chervil), is a delicate annual herb related to parsley. It was formerly called myrhis due to its volatile oil with an aroma similar to the resinous substance myrrh. It is commonly used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes.",
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}
]
}
