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| − | {{ingredient}} | [[Cookbook:Fruit|Fruit]] | + | {{wikipedia::Cherimoya|Cherimoya}} |
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| − | [[Image:CDC_cherimoya.jpg|right|cherimoya]]
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| − | The '''cherimoya''' is also known as the '''custard apple''' or '''sherbet fruit'''. It is large and pinecone-like in appearance with a green exterior. Cherimoyas are juicy with a creamy white flesh that tastes like a combination of [[Cookbook:Pineapple|pineapple]], [[Cookbook:Mango|mango]], [[Cookbook:Papaya|papaya]], and [[Cookbook:Vanilla|vanilla]]. The large black seeds are numerous, but very easy to remove. The cherimoya is related to the [[Cookbook:Pawpaw|pawpaw]].
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| − | ==Selection, Storage, and Preparation==
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| − | Cherimoyas are available November through May. Choose fruits that are yellow-green, firm and without blemishes. Dark spots and splotches should be avoided. Cherimoyas will ripen at room temperature for a few days until softened. They can then be tightly wrapped and refrigerated for up to 4 days. Once ripe, a cherimoya will spoil very quickly.
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