YumSugar

Definition: Cherimoya

YumSugar — Thu, 31 Jul 2008 03:00:05 -0700

Cherimoya
Also called a "custard apple," the cherimoya is a heart-shaped fruit with a fragrant, sweet, custard-like flesh. It tastes like a blend of pineapple, mango, and strawberry. This exotic fruit has a multifaceted green exterior, and a cream-colored interior filled with large black seeds.

Originally native to the Andes mountains, the cherimoya, which grows on an evergreen tree, is now popular everywhere.

When left at room temperature, the fruit will ripen within two to seven days, and can be enjoyed on its own, in smoothies, or as a topping on ice cream.

Source

Cherimoya: Nature's Ice Cream

YumSugar — Sun, 07 Jan 2007 01:23:45 -0800

The other day I was at the grocery store and saw what looked like a cartoon version of an artichoke. It was unbelievably cute and reminded me of something one of my favorite artists (S. Britt) might draw. So naturally, I had to pick it up and take it home with me. To learn about this cute cherimoya, and to get a great low-fat totally guilt-free dessert recipe, read more

The label on the fruit said cherimoya, and I was baffled by the fact that I'd never heard of it before (I grew up being exposed to all kinds of interesting fruit). So before I could eat it, I had to learn more about it. Turns out the cherimoya is native to Peru, Ecuador and Colombia, and that the name means "cold seeds," since the seeds will germinate in higher altitude.

Once I knew more, I got down to business and cut the fruit in half. The skin, was easy to slice through, much like an avocado skin, and the flesh was smooth and creamy (in texture and color), with large black seeds. My mom always jokes that fruit is "like ice cream," but really this fruit was like ice cream, the consistency is amazing. I used a spoon to scoop out the flesh (sort of like an avocado), and was pleasantly surprised by the flavor. If I had to compare it to another fruit I'd say it was like papaya crossed with banana and maybe a hint of overripe pear.

I ate half of it plain and then decided to make a simple treat out of the other half. It was such a perfect dessert, I was giddy over how simple and guilt-free it was.

Cherimoya Shake
Flesh from 1 ripe cherimoya, scooped out and seeds removed
1 1/2 cups milk (I used 1%)
freshly grated nutmeg

Blend cherimoya flesh and milk together in blender until evenly mixed.
Pour into tall glass.
Sprinkle with grated nutmeg.

Add less or more milk to gain desired consistency.

It sounds ridiculously simple, but it was honestly just like a milkshake, only without the guilt!

Print recipe with images | without images

White Sapote Fruit Is a Sweet, Creamy Delight

YumSugar — Thu, 26 Feb 2009 14:00:22 -0800

On a trip to the extensive Berkeley Bowl supermarket, I came across a variety of fruit I'd never seen before, white sapote. A store grocer stocking produce nearby was so convinced I'd love this mystery fruit that he cut one open on the spot for me to try. After I commented that it was remarkably sweet, he told me that the fruit I'd sampled wasn't even fully ripe yet. At $4 a pop, it was definitely pricey, but he was right: I loved it so much that I wound up bringing some home with me. To learn more about this fruit and how it tastes, read more.

Native to Mexico, the white sapote is a tropical fruit in the citrus family. Although it was introduced to the United States 200 years ago by Spanish monks, the fruit still remains relatively unknown in America, where it's occasionally grown as a backyard fruit tree and commercially harvested in certain regions of Florida and California.

The white sapote reminded me of another tropical fruit, the cherimoya, because both have notes of pear, vanilla, guava, and banana. Its off-white flesh was sweet, creamy, and custardy, and reminded me of a favorite dessert, flan - with a slight grittiness in texture that one might find in a pear or guava. Although I enjoyed the fruit alone, I would love to try it as an addition to a simple salad or blended in a smoothie.

My only complaint? The tropical specimen is extremely soft when ripe, making it a mess to eat (watch out for the one to five inedible seeds that you may encounter in the center!). Have you ever had white sapotes? How do you enjoy them?