Cherimoyas take great care and are hand pollinated to insure large, more uniform fruit. Harvested in the mature green stage, cherimoyas ripen when they darken slightly and yield to gentle pressure. At this stage they are incredibly sweet. There are two common varieties in the U.S., one with a "pebble" skin and the other with a smoother "dimple".

To ripen, simply set cherimoya(s) out on the counter at room temperature and they're ripe when they yield to gentle pressure (once ripe, you can refrigerate). The fruit can ripen just like a banana, going from a hard green color to a full ripeness in 5 to 6 days.

To eat out of hand, simply cut the fruit in half and wedge like you would an orange. Eat out of hand the white, creamy flesh and discard black seeds (or save, dry and plant, for a beautiful house plant). To prepare for recipes, cut the top and the bottom of the fruit off and slice off the outer skin. Slice or chunk as you wish. To enjoy, feel free to substitute cherimoya in any recipe calling for your favorite fresh fruit. Cherimoyas, like most fresh fruits, have good quantities of vitamins A and C, are high in fiber, have no cholesterol and are virtually non-fat.

You are not limited by any recipe for creating your own adaptation of this incredible fruit. With an ambrosial blend of mango, papaya, banana and pineapple flavors, the fresh cherimoya elevates the creativity in all of us in the kitchen. Experiment and have fun creating new and exciting ways to enjoy on of natures most enjoyable fruits ... the fresh cherimoya.

Try our recipe for Cherimoya Fruit Salad, Cherimoya and Fresh Salad Greens, Cherimoya with Orange Juice, Cherimoya Ice Cream, Shakes and Ices, Cherimoya Garnish, Cherimoya and Peach Soup, Cherimoya-Papaya Smoothie, Cherimoya-Lime Sorbet, Cherimoya with Raspberry Sauce, and Cherimoya Tropical Soup

Enjoy!