Seasons/Availability
Cherimoya is available in the late fall through the spring.
The peak season is December through March.
Selection and Storage
Choose cherimoyas that are heavy for their size, give slightly to pressure, and have a sweet aroma. Store the fruit in a paper bag at room temperature until ripe; it should be eaten within two days of ripening. If unripe cherimoyas must be stored longer, keep them refrigerated in a plastic bag with an apple or banana to speed up the ripening process.
Preparation and Serving
The skin of cherimoya is not edible and needs to be removed before eating. To do this, cut off the top and bottom of the fruit and then use a spoon to scoop out the flesh inside. Serve chilled in wedges, slices, or cubes. The flesh can be added to fruit salads, blended into smoothies, or pureed with yogurt and honey for a delicious breakfast parfait. Cherimoya pairs nicely with macadamia nuts and fresh mint leaves as well.
Nutrition and Health Benefits
Cherimoya is a rich source of dietary fiber, vitamin C, and potassium. It also contains important minerals such as magnesium, phosphorus, selenium, iron, copper, zinc, and manganese. Studies have shown that cherimoya may help lower cholesterol levels and reduce the risk of cardiovascular disease. Furthermore, it’s packed with antioxidants that aid in preventing cell damage from free radicals. In addition, cherimoya may help improve digestion and boost the immune system.
How to Enjoy
Cherimoya can be enjoyed in a variety of delicious ways. It can be sliced and eaten straight out of the skin or added to salads as a tasty topping. It also makes an excellent addition to smoothies and juices for a refreshing beverage. Cherimoya can even be cooked into pies, pastries, puddings, cakes, and other desserts. It’s also great when paired with other fruits such as mangoes, bananas, and oranges for a sweet treat. No matter how you enjoy it, cherimoya is sure to satisfy your taste buds!
