|Size:||1 Case - 8-12 pieces |
(Approximately 1-2 pieces per pound)
|Season:||Generally year round.|
|Origin:||USA, Chile, or New Zealand, depending on season.|
Cherimoyas (aka custard fruit, custard apples) are a green sub-tropical fruit originally from South America and the West Indies. Beneath their odd, almost scaly-looking skin is creamy custard-like white flesh with large inedible seeds.
The cherimoya’s smooth, almost peach-like texture and flavor evoking bananas, papayas, mangos, strawberries, and pineapples (with hints of vanilla or coconut) make it a great addition to fruit salads, smoothies, and desserts. It is high in vitamin C, iron, thiamin and niacin.
Note: If any of your cherimoyas arrive with noticeable brown spots on their skin, don't worry...that likely means they're ripe and ready to eat!
Storage: Cherimoyas bruise easily and thus should not be stored under other produce. Ripen them at room temperature for up to a week, until their skin yields to gentle texture (it will likely also become a darker green and develop a few brownish spots), then wrap in a paper towel and move them to the refrigerator.
Enjoy ripe cherimoyas as soon as possible for the best flavor and texture.
Shelf Life: Up to four days in the refrigerator once ripened.
RECIPES & TIPS
Peel and de-seed cherimoyas prior to consuming them. Once cut the fruit will oxidize over time, so if not consuming or blending into a recipe immediately, apply a little citrus juice or vitamin C to the exposed inner flesh to prevent darkening.
Delicious chilled and eaten just by themselves, fresh cherimoyas can also be used in smoothies, salads, and desserts…particularly custards and ice creams. For a quick, easy, and refreshing treat, try freezing them for 30 minutes, the flesh will become almost the consistency of sherbet!
Pair cherimoya with flavors like citrus juice, heavy cream, freshly grated nutmeg, honey, sour cream, berries, melons, vanilla or any tropical fruit.