(pronounced Cheer-i-moya)
Also called custard fruit or custard apple, this heart-shaped, sub-tropical fruit is a tasteful blend of pineapple, mango and strawberry flavors. Originally grown by Incan farmers in Eduador and Peru, the Cherimoya will deliciously transport your taste buds to the tropics with the very first bite.
On the outside, it has a pale green, shingled skin that must be handled with care to avoid bruising.
Serving: Easy to enjoy, simply cut into wedges and spoon out the creamy (similar to a ripe peach) flesh while discarding the black (inedible) seeds. It’s easy to create a tropical flair when adding Cherimoya to salads, fruit drinks and desserts.
Seasonality: Available year-round.
Selection & Storage: Choose fruit that is firm and allow to ripen at room temperature. Handle with care. As the Cherimoya begins to ripen, the skin will begin to turn a darker green and will yield to gentle pressure. Refrigerate soft fruit and use as soon as possible for best flavor.
Try this recipe: Melissa's Cherimoya Creme Brulee
Find Out More at melissa's.com
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