But the fruit inside that scaly skin is something wonderful...It has the softness of a ripe pear, the rich sweetness of banana, the tang of pineapple and the creaminess of avocado. The most common description is custardlike. The best way to eat a cherimoya is to split it in half and eat the creamy flesh with a spoon, setting aside the large dark seeds.
Start looking for cherimoyas in November; they are mostly imported from South America, especially Chile. Some are grown in California, but those are usually not available until January. Avoid very soft or brown specimens and let hard, green fruit ripen at room temperature until it is quite soft and the color has turned bronze.