ORGANIC CHERMOYA
Inside an organic cherimoya's (cheh-ree-MOY-a) rough, armadillo like green shell is a lush treat. The silky smooth, sweet flesh has a slightly mushy and decidedly tropical taste - part mango, part pineapple, part banana. It is related to the atemoya. Cherimoya, a Quechua word which means "cold seeds," is a native to the tropical Andes. Commercial crops are now growing in California, Australia, and South America, but the fruit is fragile and, despite increasing demand for its custard like flesh, its availability may remain sketchy.

Use: Cherimoya is usually eaten fresh, but is also used in salads, sauces, drinks, desserts, and ice cream. Spoon out the inedible black seeds as you would watermelon seeds. Cherimoyas are mostly available in the winter and early spring. They are harvested when hard. They may vary in size from half a pound to two pounds; size does not affect flavor. To increase sweetness, allow cherimoyas to ripen at room temperature just until they begin to brown but before they become overly soft. Once ripe, they may be refrigerated for up to five days. (Do not refrigerate a cherimoya before it softens.)

from Rebecca Wood's The New Whole Foods Encyclopedia

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