In Season: Cherimoyas

In Season: Cherimoyas

Faith Durand
Oct 20, 2006

Cherimoyas are just coming into season, and this odd-looking fruit is something to look forward to. Heavy and and heart-shaped, the fruit has dark green skin with ridged tiles that turn bronze as it ripens. Like avocados and bananas, the fruit softens rapidly after being picked. In fact, this speedy ripening is one reason the cherimoya and its close relatives the custard-apple and pawpaw have never gained wide popularity in the United States.

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.

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