Don’t worry, these aren’t alien eggs. Although their striking appearance makes them look as such. Cherimoyas are cone-shaped fruits with an unusual velvety, thin skin that is light green in color. Almost like a pinecone mixed with an apple as far as appearance. In fact, it’’s known as a custard apple because of its creamy texture. The white pulp inside offers a mild flavor likened to a blend of banana, vanilla, mango, papaya, pineapple, and coconut. WHAT A MIX! The refreshing texture is soft, smooth, and delightful. The flesh is studded with large black inedible seeds. Some varieties, though not all, produce scaly depressions on their skin, where the more depressions that develop will indicate a seedier fruit. Ripe cherimoya has a delicate, sweet flavor and texture that is most apparent when eaten fresh.
- Remove skin and seeds before use.
- Slice into pieces and enjoy.
- Chunks of cherimoya can be added to salads with kiwi, strawberry, papaya, or other tropical fruit.
- Add mashed pulp to yogurts or freeze with coconut milk.
- Top puff pastry with slices of Cherimoya and fresh berries, and bake into a tart.
Cherimoyas can be stored at room temperature for up to 3 days.
May – November
- Rich in fiber and vitamins and minerals that are known to support the immune system and eye and heart health
- Great source of Vitamin C and Vitamin B-6
- Contains magnesium
- It is recommended not to consume cherimoya in high amounts
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