Cookbook:Cherimoya

From Wikibooks, open books for an open world
Jump to: navigation, search

Cookbook | Recipes | Ingredients | Fruit


cherimoya

The cherimoya is also known as the custard apple or sherbet fruit. It is large and pinecone-like in appearance with a green exterior. Cherimoyas are juicy with a creamy white flesh that tastes like a combination of pineapple, mango, papaya, and vanilla. The large black seeds are numerous, but very easy to remove. The cherimoya is related to the pawpaw.

Selection, Storage, and Preparation[edit]

Cherimoyas are available November through May. Choose fruits that are yellow-green, firm and without blemishes. Dark spots and splotches should be avoided. Cherimoyas will ripen at room temperature for a few days until softened. They can then be tightly wrapped and refrigerated for up to 4 days. Once ripe, a cherimoya will spoil very quickly.