Cookbook:Cherimoya
| Cherimoya | |
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| Category | Fruits |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Fruit
The cherimoya is a tropical fruit.
Characteristics
[edit | edit source]About palm-sized, the cherimoya is ovoid to slightly tapered or heart-shaped.[1][2] The thin skin is a light and sometimes mottled green,[1][3] and some varieties have growths somewhat resembling pine cone scales.[3][4] The inner flesh is cream-colored and very soft, with large black inedible seeds.[2][4] Flavor-wise, they are sweet and aromatic, sometimes compared to a combination of pineapple, mango, papaya, banana, and vanilla.[1][2][5]
Selection and storage
[edit | edit source]Choose fruits that are yellow-green, firm and without blemishes.[4] Dark spots and splotches should be avoided. Cherimoyas will ripen at room temperature for a few days until softened.[2][5] They can then be tightly wrapped and refrigerated for up to 4 days.[4] Once ripe, a cherimoya will spoil very quickly.
Use
[edit | edit source]Cherimoyas can be eaten plain or incorporated into smoothies, sorbets, and more. They are excellent chilled.[4] To prepare them, cut or twist them in half.[2] Scoop out the flesh and remove the toxic seeds.[2][4]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c "Cherimoya". specialtyproduce.com. Retrieved 2024-03-03.
- ↑ a b c d e f "Your Guide to Spain's Favorite Tropical Fruit: Chirimoyas". The Spruce Eats. Retrieved 2024-03-03.
- ↑ a b Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e f Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ a b Sivak, Allie (2023-04-28). "What Is A Cherimoya, And How Do You Eat One?". The Daily Meal. Retrieved 2024-03-03.