Cherimoya

Selection Information

Usage: Eaten raw.

Selection: Also called custard apple, cherimoya has a custard-like texture that combines the tastes of pineapple, papaya and banana. Most product sold will be in the pale-green stage because is picked very green. Pick ripe cherimoya as you would an avocado; brown-green coloring and fruit that yields to gentle pressure. Ripen green product at room temperature for up to one week. Keep it out of direct sunlight and turn the fruit often. Do not put cherimoya in the refrigerator until it is ripe.

Avoid: Avoid product that is overly soft, or has bruised patches.

Seasonal Information

Cherimoya is available late November through May from South America, Spain and California.

Cherimoya Tips & Trivia

Cherimoya trees originated in the South American Andes and are now grown successfully in this country, usually requiring elevations between 3,000 and 7,000 feet above sea level.
This tropical fruit was described by Mark Twain as, "deliciousness itself."