Cherimoyas
- Womenscorner Desk
- October 8, 2020
Cherimoyas are egg-shaped, globe-shaped or heart-shaped with an unusual velvety, thin skin that's light green in color. The white pulp offers a light flavor likened to a mix of banana, vanilla, mango, papaya, pineapple and coconut. The refreshing texture is soft, smooth and melting almost custard-like, hence the name custard apple. The flesh is studded with large, black, inedible seeds. Some varieties, though not all, produce scaly depressions on their skin, where the more depressions that develop will indicate a seedier fruit.
High in calories, 300 grams of fruit has about 170 calories. High in fiber, it's an honest source of vitamin C and calcium, plus contains niacin and phosphorus.
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Ripe Cherimoya have a fragile , sweet flavor and texture that's most apparent when eaten fresh. Cut chunks of Cherimoya and increase salads with kiwi, strawberry, papaya or other tropical fruit. Scoop flesh from skin and blend into smoothies and shakes. Add mashed pulp to yogurt or freeze with coconut milk into semifreddo. Top puff pastry with slices of Cherimoya and fresh berries, and bake into a tart. Harvest fruits when skin turns slightly yellow or pale green, or when skin gives a little to the touch . To store, keep at temperature until ripe. Wrap ripe fruit and refrigerate up to four days.
Cherimoya trees are native to the Andean valleys of Peru, Ecuador, and Colombia. Today they're commercially grown in Australia, South America, Asia, Spain, Italy, and California. they're a rather dense tree which will reach thirty feet or more tall is deciduous from February through April. In Central and South America, the trees grow wild in tropical highlands of the Andes Mountains where they thrive within the mild summer and funky nights. Flowers bloom from late winter to early summer, followed by fruit which ripen from October to May.
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