Cherimoyas in Season go to link first sentence thesis statement can you take poppers with viagra cheap dissertation writing services thesis revisionniste follow site lexapro and kids follow link uil creative writing contest tamoxifen philippines phd thesis on textile industry example thesis statements high school source site fun research paper topics for high school students sample essays writing Viagra online 100mg que es crestor go follow cialis 20 opinie communication in the workplace essay source url accounts experience resume format follow site help writing a college application essay go Photo of a CherimoyaSlice these exotic fruits in half and eat them right out of their skin with a spoon. Creamy, sweet and delicious with a custard-like flesh. Don’t eat the beautiful black seeds, they’re toxic., pub-2261152276079224, DIRECT, f08c47fec0942fa0

Scoop the flesh of four fruits (pulp should be soft, but not mushy) into your blender with a squeeze of fresh lime juice and a tablespoon or two of honey. Mix and freeze in ice cube trays for a delicious sorbet. Add a cherimoya to your morning smoothie or add to salad and top with poppy seed dressing.

Cherimoyas are thought to be native to Central America and ripen October through May. They are grown throughout Asia and in parts of California and Mexico. Each fruit segment surrounds a single seed. There are thick and thin skinned varieties and the fruits vary in size from around 5 to 18 ounces up to 5 pounds! Try adding cherimoya chunks to pineapple salsa for a sweet topping for fish. So good.

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Cherimoyas in Season — 2 Comments

  1. I have always wondered about these fruits. Thank you for sharing this informative post. I might them a try.
    • John,

      They are creamy (similar to the consistency of an avocado), beautiful and sweet! I hope you try them. Let me know if you like them.


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