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Recipe & Guide - Cherimoya
Try this unique fruit’s rich, creamy taste and texture It looks like a chubby pine cone and has a taste some compare to that of a pineapple or a combination of tropical fruits, while others swear its flavour resembles a strawberry or baked apple.
One thing is certain, however, and that is that this unusual fruit's creamy, soft flesh has earned it the nickname of "custard apple." The thick green skin looks somewhat like an artichoke's, and the creamy white insides are sprinkled with big brown seeds throughout.
Originally from South and Central America, particularly the mountains of Peru and Ecuador, its name is derived from the Peruvian term meaning "cold seeds," referring to the fruit's fresh, moist texture and large, bean-like seeds. Selection and Storage
The dull, bumpy skin of the cherimoya bruises easily, so handle with care, and avoid those with dark or mushy spots.
Select fruit that are firm and yellowish-green, then put them in a bowl at room temperature to become slightly soft overall. To check for ripeness, look at the stem: when it turns dark, wait two or three days for optimum taste. If there is a gap around the stem, or if the fruit yields slightly to gentle pressure, another day or so is all it needs. Once fully ripe, chill for best flavour for up to five days, taking care to protect the fruit from bumps and bruises. Preparation and Eating Tips
Cherimoya's distinctive flavour is best appreciated when simply cut in half and eaten with a spoon, avoiding the seeds and tough central core. A squeeze of lemon or lime juice can bring the flavour fully to life. Enjoy its slightly granular texture in breakfast cereals or atop yogurt as well. Try cutting chunks and adding to your favorite fruit salad combinations, or puree into a custard-like sauce with a little cream and dash of nutmeg. CITRUS CHERIMOYAS WITH CREAM – 15 minutes 1 cherimoya, 3/4 to 1 pound
1 large navel orange, chilled
1 tablespoon orange liqueur
1/4 cup light whipped topping, lightly whipped to form soft peaks 1. Cut cherimoya in half, then remove skin. Cut one of the halves into wedges and remove seeds.
Divide wedges into two dessert cups.
2. Peel orange, remove membranes from sections, then cut sections into thirds. Put the sections into the serving cups with the cherimoya wedges.
3. Remove seeds from remaining cherimoya half. Blend flesh and liqueur in a food processor or blender, then puree to a smooth consistency.
4. Pour puree over the whipped topping and fold in gently. Spoon over the fruit and serve. Serves 2. Nutrient Analysis per serving
Calories-118
Carbohydrates-25g
Dietary Fibre-3g
Protein-2g
Sodium-16mg
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Recipe & Guide - Cherimoya
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