- Cherimoyas are native to the mountains of Ecuador and Peru. Early Americans discovered them and introduced them to Europe. Now they are grown in most tropical areas around the world and in Southern California.
- Cherimoyas have a wonderfully sweet, custard-like, banana-pineapple flavor when ripe. The inner flesh is soft, moist and creamy-white with large inedible seeds. Its flavor is so good that even Mark Twain referred to the fruit as “deliciousness itself!” They are also known as Custard Apples and are a close relative to Atemoyas.
Quick Usage Ideas
- Slice in half and scoop out flesh with a spoon, or peel and slice into chunks and drizzle with fresh-squeezed orange juice. Add to fruit salads or purée and add to smoothies and desserts.
- Cherimoya is an excellent source of vitamin C and potassium, fiber and magnesium.
Selection & Storage
- Select blemish and bruise-free fruits; ripen at room temperature until it feels like a soft avocado. Once ripe, refrigerate and use within 3 days.
- November – May; Product of U.S.A. June – November; Product of Chile.