Get to Know the Succulent Cherimoya
This primitive looking fruit has a green skin that looks like lizard skin or even a grenade. The flavor is a combination of papaya, banana, mango, passion fruit and pineapple, and it has a pudding-like texture.
Once you purchase your cherimoya, place it somewhere out of the sun and allow to ripen at room temperature. Check your cherimoya for softness. The fruit should feel as soft as an almost-ripe avocado, with a little give but not squishy. The green skin will turn brownish-black as it ripens, which doesn’t affect the interior taste. Once ripe, cherimoya can be refrigerated for up to 4 days.
To eat, scrape the rind to get out the white flesh. Do not eat the seeds. Then peel and cut into cubes and add to fruit salads. They’re also excellent just eaten out of hand. The cherimoya pieces can be dipped in lemon or orange juice to prevent darkening.
They are a source of vitamin C, niacin, phosphorous, and thiamine.
- 14 oz. Tofu, soft
- 6 oz. Cherimoya, pulp
- 6 oz. Strawberries, purée
- 8 oz. Orange Juice
- 2 tsp. Sugar
- 1 ½ cups Ice cubes
Remove skin and seeds from 1 Cherimoya (1 Cherimoya yields approximately 6 ounces of pulp). Wash, trim and purée the strawberries. Drain off excess liquid from Tofu. Place all ingredients in a blender. Purée until smooth.
Southwest Cherimoya-Chicken Salad
In a large bowl toss together lettuce, chicken, cherimoya, bell pepper and onion.
- ¾ cup orange juice
- ½ cup light olive or vegetable oil
- 1 fresh Jalapeno chile, seeded and minced
- 1 tablespoon, chopped cilantro
- 1 tsp. honey
- Dash salt
Place juice, oil, chile, cilantro, honey and salt in food processor or blender. Cover and process until mixture is smooth and blended well. Toss salad with dressing; garnish with fresh cilantro if desired.