Cherimoya, also known as the custard apple, is in season from November to May and has a reptilian exterior. But don’t let the rough, scaly appearance fool you. The cherimoya has off-white, juicy flesh and large black seeds that are few and easy to navigate. The pulp of this tropical fruit is sweet and aromatic, reminding me of citrus, mango and apples.
The cherimoya has been enjoyed as far back as pre-Incan civilizations and was regularly memorialized in Native American ceramic vessels dating to the 14th century B.C.
A cherimoya should have some give to the touch, and needs to be eaten fairly quickly when ripened. When the texture is just right, the interior is soft and spoonable. But since the ones I had were a bit firm, I substituted the cherimoya for apple in my morning green juice. I loved how it added a completely different dimension to my usual recipe. It was brighter, sweeter and had a more exotic fragrance.
As an added benefit, cherimoya is high in fiber, vitamins and minerals like B6, C and potassium.
Are you stuck in a cooking rut? Try substituting a different fruit or vegetable into your existing recipes to help keep things interesting!
- 1 c cherimioya, peeled, seeded, chopped (about 1 cherimoya)
- 6 ice cubes
- ¾ c coconut water
- 1 c baby spinach
- 1 T lemon juice
- In a blender or Vitamix, combine all ingredients and blend until smooth.