|Prep time||5 minutes|
This odd looking fruit has a creamy texture that tastes like a combination of papaya, banana, mango, passionfruit, lemon and pineapple!
Place fresh cherimoyas somewhere out of the sun and allow to ripen at room temperature. Check your cherimoya every couple of days for softness. The fruit should feel as soft as an almost-ripe avocado, with a little give but not squishy. The skin may turn brownish as the cherimoya ripens, which doesn’t affect the flesh. Don’t cut into it when you first notice ripeness, give it a day or two, but don’t wait too long or the sugars in the flesh will begin to ferment. Once ripe, cherimoya can be refrigerated for up to 4 days, wrapped in a paper towel.
To eat, cut your cherimoya in half lengthways and either: scoop out succulent spoonfuls; eat like a watermelon, scraping the rind to get every bit of sweet flesh; peel and cut into cubes and add to fruit salads; puree and use as a mousse or pie filling. They’re absolutely delicious when scoffed icy-cold from the freezer and eaten like ice-cream. Cherimoya pieces can be dipped in lemon or orange juice to prevent darkening.
Don’t forget to spit out the big black seeds!!