I've taken a break from this little project for a while--mostly because I just got busy. But this past Sunday Ragan and I were in Kroger doing our weekly grocery shop when we noticed a fruit that we had never heard of. A quick Google search intrigued us enough to give it a go.
Some consider cherimoya one of the most delicious fruits available. Mark Twain even said it was the most delicious fruit he had ever eaten. It is native to Ecuador, Colombia, and Bolivia later making its way to Chile and Brazil. This fruit is very fickle and requires hand pollination as it does not pollinate itself. It also has a very short shelf life and is in season from March thru May. This may help explain the $4 PER UNIT price tag at the grocery store...a fact we weren't aware of I can guarantee you it wouldn't have found its way into my shopping cart!
When buying Cherimoyas, you should look for a firm fruit which means it is slightly under-ripened. It will feel heavy for its size. Store on the counter out of direct sunlight for a couple of days until it has a little give to it (think a ripe avocado). The skin may brown but that's ok. Once it is fully ripened, the cherimoya can be stored in the fridge for a couple of days.
(all of the above information is from the Serious Eats website)
What's on the inside?
The flesh of a cherimoya is white. It has brown inedible seeds and the skin is also inedible. Once it is sliced open it oxidizes really fast so you will start to see some brown spots almost immediately. I sliced off a small piece and took a bite. The texture of the flesh was of a really ripe honey dew melon...somewhat firm yet also squishy. WOW...is it sweet! I'd say the flavor is a cross of melon, mango, and sugar. But the flavor is distinct. I'm describing it this way because it's the only way I can think of but it really didn't taste like anything I had ever tasted.
This cherimoya tastes like a toothache!
|Whatchu talkin about Willis?|
This cherimoya is yummy!