Cherimoya

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The cherimoya grows best in tropical altitudes or in frost-free tropical areas. Main supplier is the Spain, producing more than 35,000 tons annually.

Description:

The fruit is heart-shaped, with a slightly sunken skin with black inedible seeds. The taste is sour-sweet to sweet; the white-yellowish flesh is melting, but not very juicy.

Marketing :

Cherimoyas are available nearly the whole year; they last for 1 to 2 weeks at a temperature of 11 - 13 °C with 90 - 95% relative humidity. The fruits is sold per piece.

Use:

When buying cherimoya, the fruit should be examined for firmness. At room temperature, it may ripen to perfection within one to three days, and it is ripe when, upon a slight finger pressure, it yields and releases an aromatic odour. To eat it, slice in halves and spoon the flesh without the seeds.