Cherimoya
Varieties
Originally from South America, cherimoya is now grown in other regions with suitable growing conditions, such as New Zealand and California. It is often confused with custard fruit (A. reticulata), another fruit in the same family.
The most common varieties grown in California are:
Bays
Features a smooth creamy pulp, moderate number of seeds and durable skin
Booth
Fragile, but very sweet
Pierce
Heavy, sweet fruit
White
Moderately sweet, with a moderate to low seed count
Preparation, Uses, & Tips
Enjoying fresh cherimoya
Serve cherimoya well chilled, cut it in half lengthways, with the seeds removed and the flesh scooped out with a spoon. It can also be peeled and cubed and added to fruit salads or used as a mousse or pie filling. Some cherimoya fans like to add a sprinkle of lime juice on their fruit.
Frozen cherimoya
Because of its creamy texture, cherimoya can be served frozen and eaten like ice cream.
Keeping cherimoya looking good
To prevent the fruit from darkening, cherimoya pieces can be dipped in lemon or orange juice.
Storing
Store at room temperature until ripe—at this time, it will give slightly with soft pressure, feeling much like an almost-ripe avocado. Once ripe, cherimoya can be refrigerated for up to four days, well wrapped in a paper towel.
Nutrition Highlights
Cherimoya, 1 fruit (312g)
- Calories: 231
- Protein: 5.15g
- Carbohydrate: 55.22g
- Total Fat: 1.93g
- Fiber: 7.2g
*Excellent source of: Vitamin C (35.9mg)
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