I love Cherimoya! Mark Twain once commented that Cherimoya was, "deliciousness itself." Sunday I had a nice ripe fruit ready, so the natural thing was start up the day with breakfast. I peeled the fruit and cut in half. a sauce was made with orange and mango, with cinnamon, nutmeg and a little bit of mesquite powder. I simply poured the sauce over the Cherimoya, and done! It was very good and made a great start of the day. Cherimoya is a good source of fiber, vitamin B6, potassium and vitamin C.
(taken from Goleta Valley Voice)
The Kitchen Table: Discovering Cherimoyas
By Laurence Hauben, Special to the Voice
This deliciously aromatic fruit is still exotic to most of us, but it definitely deserves to enter the mainstream. Native to the Andes, cherimoyas are heart-shaped, with a multifaceted green skin. Their creamy white flesh is flecked with a dozen black seeds, deliciously fragrant, sweet, with hints of vanilla and pineapple. In South America, they are a renowned aphrodisiac, and a favorite food of lovers.
Better yet, cherimoyas are in season right now, when few other fruits aside from citrus are around, unless you rely on imported products. Grown in the foothills of Goleta and Carpinteria, where the combination of rich soil and temperate climate meets their finicky nature, cherimoyas are a labor-intensive crop. The trees require painstaking hand-pollination in order to fruit, and the fragile crop must be handled carefully.
Cherimoyas are picked firm, and are ready to eat when the flesh gives, like a peach or an avocado. Leave them on a counter away from direct sunlight until ripe. They can then be refrigerated for up to four days. The simplest way to eat cherimoyas is to simply slice them in wedges and eat them with a spoon like custard. If you like, sprinkle the cherimoya with a bit of lime juice. They are also delicious paired with yogurt or ice cream, and of course in fruit salads.
Cherimoyas sell for $1.50 to $2.25 per pound at the Farmers Market.
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