Cherimoya Fruit
Universally regarded as a premium fruit, the cherimoya (annona cherimola) has been called the “pearl of the Andes,” and the “queen of subtropical fruits.”
In the past, cherimoya could not only ne eaten in South America or Spain. The easily bruised soft fruits could not be transported by distance. But combination of new methods has removed the limitations.
Cushioned by foam plastic, chilled to precise temperatures, and protected by special cartons, cherimoyas are now being shipped thousands kilometers.
Although its rough, notched may not look too inviting , cherimoya has an unusual, delicious flavor, described as a combination of strawberry, banana and pineapple, which more that makes up for its first impression.
The cherimoya is essentially a dessert fruit. It is most often broken or cut open, held in the hand and the flesh scooped out with the spoon.
It can also be purees and used in sauces to be poured over ice cream, mousses and custards.
It has a custardlike texture, accounting for its alternate name, custard apple. Cherimoyas are high in vitamin C.
Cherimoya is basically a sweet fruit: sugar content is high; acids, low. It has moderate amounts of calcium and phosphorus (34 and 35 mg per 100 g). Its vitamin A content is modest, but it is a good source of thiamine, riboflavin and niacin.
Unfortunately, cherimoyas are of the most expensive fruits available for a couple of reasons: The female cherimoya flowers must be hand pollinated to produce fruit.
And because cherimoyas are so fragile they must be harvested and sorted by hand.
All the more reason to savor every bite. When ripe, their skin turns brownish green and yields to light pressure.
Discard its large black seeds. Don’t bother cooking cherimoya, the flavor dissipates with heat.
Cherimoya Fruit
