John Myers
The cherimoya is an exotic fruit that is still relatively unknown in this country. It comes from the Andes and is also grown in Italy, Spain, Thailand, Brazil, and Israel. It has gray-green, scaly skin and cream-colored flesh.
The sugar apple, as the cherimoya is also called, tastes sweet and has a very fine aroma reminiscent of pear, papaya, raspberry, banana, strawberry, or pineapple. Both skin and pulp are edible, but the seeds are not. You can simply cut the sugar apple in half and scoop it out, or peel it and eat it in individual pieces. The flesh is very juicy and particularly aromatic when chilled. In fruit salads or mixed drinks, the fruit is an exotic addition.
The cherimoya can also be prepared in combination with savory foods, such as ham. Since the pulp contains hardly any acid, you can sprinkle it with a little lemon, lime, or orange juice before eating it so that it doesn’t turn dark.
The cherimoya is usually sold unripe in this country. Store without refrigeration and let the fruit ripen wrapped in paper. It is ripe when the skin is slightly blackish and gives slightly when gently pressed. It should be processed after about 10 days of storage. Protect your clothing from the fruit’s juice, as it will stain dark spots that are difficult to remove.
