Cherimoya

What Is Cherimoya?

Cherimoya (Annona cherimola) is a tropical fruit known for its heart or cone shape and its green, bumpy-scaled skin. It's native to the Andes Mountains and grows in temperate-tropical climates.

Beneath its skin lies a soft, creamy, white flesh; its taste is likened to a sweet blend reminiscent of banana, pineapple, and strawberry. The large black seeds within the flesh are not eaten and should be removed.

Nutritional Values of Cherimoya

100 g of raw cherimoya contains about 75 kcal of energy, 17.7 g of carbohydrates, and 3 g of fiber; it's a source of vitamin C and B6. It's a sweet yet nutritious fruit.

What Are the Benefits of Cherimoya?

With its fiber, vitamin C, and potassium content, cherimoya can be considered part of a balanced diet.

This information is general; cherimoya is a food, not a substitute for medical treatment. Its seeds should not be eaten.

How to Choose Cherimoya?

Good cherimoya is a fruit that yields slightly when gently pressed by hand and has green, unblemished skin. It's bought firm and ripened at room temperature; blackened-bruised examples are not preferred.

• The skin should be green and unblemished
• When ripe, it should yield slightly to gentle pressure
• Blackened and bruised examples should not be bought

How Should Cherimoya Be Stored?

Firm cherimoya ripens at room temperature within a few days; once ripe, it's stored in the refrigerator for 2–3 days. Since ripe fruit softens quickly, it should be consumed without delay.

Using Cherimoya in the Kitchen

Cherimoya is used most often halved and eaten fresh with a spoon; it's also used in smoothies, ice cream, desserts, and fruit salads. Its creamy flesh adds natural richness to desserts; the seeds are removed.

How Is Cherimoya Eaten?

The ripe fruit is cut in half, the flesh is scooped out with a spoon, and the black seeds inside are removed and discarded as it's eaten; a chilled fruit tastes even better.

Frequently Asked Questions

Why isn't cherimoya's seed eaten?

Its large black seeds are not edible and should not be swallowed; only the creamy flesh is consumed, and the seeds are removed.

Are cherimoya and atemoya the same?

They're related; atemoya is a hybrid of cherimoya and sugar apple. Their tastes are similar, but the skin and texture differ slightly.

How is cherimoya ripened?

The firm fruit is left at room temperature for a few days; it's ripe when it softens slightly and barely holds a fingerprint.