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Cherimoya


	The cherimoya, also called chirimoya or custard apple, originated in South America and may be the earliest recorded New World fruit. This pinecone-shaped jade green fruit is about the size of a large fist. It has a creamy, sweet-tasting pulp dotted with black seeds. The flavor may have hints of pineapple, papaya, banana, mango or strawberry. It is now grown domestically.

Uses
The cherimoya is most often eaten raw. Cherimoya pulp is sometimes used to make sorbet, ice cream or fruit drinks.

Availability
Cherimoyas are available from November through May.

Buying Tips
Cherimoyas are very fragile when ripe. Like avocados, they are picked and shipped hard. Choose cherimoyas that are firm, heavy for their size and free of blemishes or brown spots.

Storage
Allow cherimoyas to ripen at room temperature for a few days until they yield slightly to soft pressure before chilling them. Wrapped carefully to protect from bruising, they may be refrigerated four to five days.

Basic Preparation
Serve cherimoyas chilled. Simply cut the fruit in half lengthwise, discard the seeds and scoop out the pulp with a spoon.