CHERIMOYA
The cherimoya is a fruit native to Central America. Its name means '’cold seeds’' because it can grow at high altitudes. The cherimoya is a shrub of 2 to 7 meters and Spain is the largest producer of this fruit. It is also where the fruit is most widely consumed.
Purchase guide
To choose a good cherimoya, look for one with light green skin that is smooth or slightly bumpy and yields slightly to gentle pressure. It should feel heavy for its size, which indicates a rich, pulpy interior. Avoid fruits that are too hard, blemished, or very brown.
OPTIMAL TEMPERATURE FOR CONSERVATION
10 °C - 12 °C
Store it at room temperature if it’s not yet ripe. Once it becomes soft, place it in the refrigerator and consume it within 2 to 3 days. Do not freeze the whole fruit, but you can freeze the flesh for later use.
NUTRITIONAL VALUE
The cherimoya is rich in vitamins C, A and B6. This fruit also contains calcium, potassium and has a high sugar content.
HOW TO EAT IT
The cherimoya can be eaten raw. When ripe, the fruit softens and is very sensitive. Its taste is similar to sugar apple and soursop which is in the same family. Cherimoya can also be used in desserts such as pies, crumbles and others.
