What is Cherimoya?
A green, cone-shaped fruit with scaly skin and creamy texture (hence its nickname, 'Custard Apple'), and sweet flesh, it's native to the Andes mountains of South America, and is grown in tropical, high altitude regions.
Though cherimoya tastes similar to banana or pineapple, its composition is different, rich in fiber, vitamins, and minerals.
- High in antioxidants
- Good source of B6 for a mood boost
- Rich in lutein for eye health
- High in potassium and magnesium for blood pressure regulation
- Fiber for digestion
- A spectrum of flavonoids for cancer prevention
- Kaurenoic acid acts as an anti-inflammatory
- Loaded with Vitamin C for immunity
What to avoid
Most concentrated in the seeds and skin is a neurotoxin, annonacin – though in small quantities, be sure to remove these parts of the fruit before consuming.
How do I eat Cherimoya?
To prepare cherimoya, remove and discard the skin and seeds, then slice the fruit into pieces.
It is best eaten raw and chilled, eaten as-is or in compotes, ice creams, drinks and sorbets. It’s often eaten with a spoon and served like custard, stored at room temperature until soft, then kept in the fridge for up to three days.
Where to buy Cherimoya
Most grocery stores sell this tropical wonder, though specialty food stores could be your best bet.