Cherimoya

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.

Rich source of vitamin C, supplies potassium, and provides fiber.

Choose blemish and bruise-free fruits.

Let ripen at room temperature until it feels like a soft avocado. Once ripe, refrigerate and use within 3 days.

U.S.A. cherimoya is available November to April/May, and Chile cherimoya is available June/July to October/November.

Product of U.S.A. or Chile

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Health Benefits

Rich source of vitamin C, supplies potassium, and provides fiber.

How to Choose

Choose blemish and bruise-free fruits.

How to Store

Let ripen at room temperature until it feels like a soft avocado. Once ripe, refrigerate and use within 3 days.

When are they in season?

U.S.A. cherimoya is available November to April/May, and Chile cherimoya is available June/July to October/November.

Where are they grown?

Product of U.S.A. or Chile

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