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.
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.