How To Eat A Cherimoya Fruit (Custard Apple)
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Cherimoya is an awesome fruit with a really sweet and savory flavor. It's related to fruits such as the custard apple, rollinia, and the sugar apple. It grows in a few warm places around the world such as South/Central America, Southern California, South-East Asia, and Southern Europe. I found the fruit at the grocery store "Wegmans" for $7-8 per pound. Not a cheap fruit but totally worth every penny! Also, check you local Asian/Hispanic supermarkets as they usually have tropical fruit of the like. Definitely give the cherimoya a taste test and I guarantee you will love it ;)
Here's all you need to know about choosing a good cherimoya:
"From external appearances, the cherimoya isn't exactly captivating. It looks more like something out of The Flintstones rather than an exquisite fruit. Don't let its pre-historic appearance put you off. Slice open a cherimoya and you will discover a fragrant, ivory, custard-like flesh, hence its common name 'custard apple.'
When selecting cherimoyas, look for green skin with a gold hue. Some fruits may be tinged with brown, which is ok; however, avoid fruits that are black or shriveled. Allow cherimoyas to ripen at room temperature. A ripe cherimoya, like a ripe avocado, should yield to gentle pressure, and will have a browner skin. (Note: In the first photo, the green cherimoya in the forefront needs a couple more days to ripen, while the browner cherimoya in the back is ready to eat.)
Once ripe, cherimoyas can be refrigerated for 1-2 days, but they will lose their flavor if kept longer. They are best eaten as soon as they reach full ripeness; their flavor is most intense when eaten at room temperature or just slightly chilled.
What does a cherimoya taste like? A perfectly ripe cherimoya is an intoxicating combination of tropical flavors like bananas, coconut, strawberries, and mangoes. Some people also taste pineapple and papayas. Don't think one fruit could possibly have all of those ambrosial flavors? Then try one to see for yourself."
Source: foodblogga.blogspot.com/2009/0...
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