How to cook cherimoya

The cherimoya is a large compound fruit, about 4 to 8 inches long and weighing up to 6 pounds, with a conical or heart shape. Its relatively thin skin may be smooth with fingerprint-like markings or covered with scale-like overlapping lobes. The fruit can be green or bronze, turning almost black as it ripens. The fragrant, juicy white flesh is strewn with black, almond-shaped seeds, has the texture of firm custard, and has a flavor resembling a mixture of pineapple, papaya, and banana.

Family – Annonaceae
Scientific name – Annona cherimola

Common name – cherimoya, custard apple

A good source of vitamin C
Provides some dietary fiber

Cherimoya varieties

Of the more than 50 varieties of cherimoya, most were developed in California. The Bays, from Ventura, California, is a medium-sized fruit with a lemony flavor, and the Booth, which tastes like papaya, is one of the hardiest.

Origin and botanical facts

As with other members of the Annonaceae family (such as atemoya, soursop, and sweetsop), the cherimoya is believed to have originated in the inter-Andean valleys of Ecuador, Colombia, and Peru. The seeds were brought to California in 1871 and planted in the area of Carpinteria, south of Santa Barbara. Today, cherimoyas are grown in many parts of the tropical and subtropical world, including El Salvador, Mexico, Malaysia, the Philippines, and Vietnam. California is the only North American producer of the cherimoya, and the fruit is not exported to other states.

The cherimoya tree is a dense, fastgrowing, subtropical or mild-temperate evergreen that can grow to 30 feet tall if not pruned. The large, dark-green leaves have velvety undersides and prominent veins. Cherimoya trees can grow in a wide range of soil types but seem to grow best in well-drained, medium soil of moderate fertility. They do not flourish in hot, humid climates, but prefer sunny exposure, light coastal air, and cool nights. The trees can tolerate a light frost and require some chilling to produce well.

Cherimoyas generally are propagated by seed or grafting. A tree grown from seed will produce fruit after 5 or 6 years, but grafted trees will produce fruit in 3 to 4 years. The greenish brown flowers of the cherimoya tree open first as female flowers for 36 hours, and later as male flowers. However, they usually are hand-pollinated. The fruits are clipped from the tree while they are still firm, because they usually crack open and decay if left to ripen on the tree.

How to cook cherimoya

Because the pulp of the cherimoya is the only edible portion, the peel and seed must be removed before eating. Unripe fruits can be ripened at room temperature. Ripe fruits tend to ferment quickly and should be stored in the refrigerator for no more than 1 to 2 days. Care should be used when handling the fruits, because cherimoyas are very fragile. The fruit is best served chilled. The ripe fruit is cut in half or quartered and the flesh spooned out, cubed, or sliced and added to fruit salads. The pulp also can be pureed and used as a topping for puddings and frozen desserts or made into refreshing sorbets, ice creams, or milk shakes. The fruit itself also can be served frozen.