Cherimoyas in Season dads homework helper thesis in paper example common app essay spacing abilify less akithesia than seroquell finasteride india price free book reports for kids how to write an english paper see jacob bronowski essays lamictal finacial assistance egalitarianism equality essay nature new value source url psychology research papers children follow url source english critical essay help topics for classification and division essays racial profiling opinion essay 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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