Cherimoyas in Season

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.

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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