Cherimoya, also known as the custard apple, is a sub-tropical fruit.
When opening up a Cherimoya, you will be immersed in the sweet floral scent of vanilla and banana. The custard white flesh has a blend of flavours with hints of pineapple, papaya, vanilla, pear, strawberry and even mango. Be sure to remove the inedible black seeds before consuming them.
Approximately 400g-500g, 10cm long
Cherimoya, also known as the custard apple, is a sub-tropical fruit. Cherimoyas outer shell looks similar to a lizard-green pinecone with scale-like leathery skin.
As the fruit begins to ripen, the skin will start to turn a darker green-brown or greyish colour and will yield to gentle pressure. Another indication of ripeness is when the stem can be easily removed from the fruit.
When opening up a Cherimoya, you will be immersed in the sweet floral scent of vanilla and banana. The custard white flesh has a blend of flavours with hints of pineapple, papaya, vanilla, pear, strawberry and even mango. Be sure to remove the inedible black seeds before consuming them.
Cherimoya is best eaten raw and chilled, eaten as-is or in compotes, ice creams, drinks and sorbets.
Refrigerate softened fruit and eat as soon as possible for the best flavour. Keep in mind that once you cut them the flesh discolours quickly.
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