Cherimoya

This fruit is new to me. Anyone else? I've never heard of it, and don't think I've seen it in the store before. After reading the description, it's worth giving it a try! Probably not all the time, because it only grows in southern CA it seems.

Here's what I read in Vegetarian Times that made me so interested:

Don't let cherimoya's reptilian appearance deter you; this tropical fruit tastes like a cross between pineapple, mango, coconut and vanilla.

PICK: Choose cherimoya that are uniformly green, heavy for their size, firm and free of cracks or soft spots. Ripen the fruit at room temperature away from direct sunlight until it begins to darken and yield to slight pressure like an avocado, says George McMangle, of Grove Stand in Fallbrook, Calif. Once ripe, eat promptly or store in the fridge for no more than three days, he advises.

Fun Fact: With its sweet, white flesh and velvety texture,
cherimoya is also called custard apple.

PREP: To serve, McMangle suggests slicing the fruit in half, discarding the seeds, and scooping out the custard-like flesh with a spoon. Alternatively, peel with a paring knife, and cut the flesh into cubes for salads, or puree and use in tarts, pancake batter, puddings, or quick breads. "The creamy texture is also ideal for making sherbet, ice cream, and smoothies," McMangle adds.

TRY THIS:

• Place cherimoya pulp in a blender along with a coconut beverage, silken tofu, cashew butter, vanilla extract and ice cubes; whirl into a tropical-tasting smoothie.
• Simmer together steel-cut oats, cherimoya puree, almond milk, ground ginger, and cinnamon for a hearty breakfast bowl.

My mouth is watering thinking of this delicious fruit! The only problem is that to get it in the rest of the US, that's a lot of traveling and cost. Not good for the environment or for your wallet.


Action Alert: If you run across one at the store, in a restaurant or while traveling, give it a try!

For Further Reading: Kitchen Dictionary: Cherimoya Fruit and Cherimoya Fruit Nutrition Facts