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  How to ripen and eat cherimoya
 
Once you try this delicious, delicate, custardy fruit that’s so beautifully enclosed by its primitive-looking skin of green armour, you’ll agree the combination of luscious flavours reminiscent of papaya, banana, mango, passionfruit, lemon and pineapple, and it’s ice-cream consistency, make this a truly special fruit.

How to ripen
When buying cherimoya, choose firm, unripe fruit that are heavy for their size, then place them somewhere out of the sun and allow to ripen at room temperature. Check your cherimoya every couple of days for softness. The fruit should feel as soft as an almost-ripe avocado, with a little give but not squishy. The skin may turn brownish as the cherimoya ripens, which doesn’t affect the flesh. Don’t cut into it when you first notice ripeness, give it a day or two more, but don’t wait too long or the sugars in the flesh will begin to ferment. Once ripe, cherimoya can be refrigerated for up to 4 days, wrapped in a paper towel.

Eating cherimoya
To eat, cut your cherimoya in half lengthways and either: scoop out succulent spoonfuls; eat like a watermelon, scraping the rind to get every bit of sweet flesh; peel and cut into cubes and add to fruit salads; puree and use as a mousse or pie filling.

They’re absolutely delicious when scoffed icy-cold from the freezer and eaten like ice-cream.

Cherimoya pieces can be dipped in lemon or orange juice to prevent darkening.

Don’t forget to spit out the big black seeds.
 
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– time to start eating – cherimoya recipes galore

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Last modified 21/11/02