Tuesday, April 17, 2012
According to Mark Twain the cherimoya one of the best-tasting fruits in the world.
On the outside, it looks like a cross between an artichoke and a pear — green, scaly, and lightbulb-shaped. It has a few decent-sized seeds in its core that are easy to remove, and its white flesh is jello-smooth.
Some say that its taste combines the exotic flavors of pineapple, papaya, passionfruit, banana, mango and lemon into one luscious delight
Cherimoyas are delicious when used to make fruit smoothies or mixed with yogurt or ice cream. They are also perfect to mix into fruit salads with other fruits. Many people find eating cherimoyas while drinking wine exquisite, as the taste is very complimentary. Whichever way you eat the cherimoya, it has one of the most delicious and sophisticated flavors available.
When buying cherimoya, choose firm, unripe fruit that are heavy for their size, then place them somewhere out of the sun and allow to ripen at room temperature. Check your cherimoya every couple of days for softness. The fruit should feel as soft as an almost-ripe avocado, with a little give but not squishy. The skin may turn brownish as the cherimoya ripens, which doesn’t affect the flesh. Don’t cut into it when you first notice ripeness, give it a day or two more, but don’t wait too long or the sugars in the flesh will begin to ferment. Once ripe, cherimoya can be refrigerated for up to 4 days, wrapped in a paper towel.
To eat, cut your cherimoya in half lengthways and either: scoop out succulent spoonfuls; eat like a watermelon, scraping the rind to get every bit of sweet flesh; peel and cut into cubes and add to fruit salads; puree and use as a mousse or pie filling.
They’re absolutely delicious when scoffed icy-cold from the freezer and eaten like ice-cream.
Cherimoya pieces can be dipped in lemon or orange juice to prevent darkening.
Don’t forget to spit out the big black seeds.