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April 15 - Cherimoya Tips:

Also called a custard apple, the cherimoya is eaten raw. 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.

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

OASIS has much more information on specialty fruits.

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