(AKA Custard Apple)
For those of you who guessed cherimoya, you’re right.
- The fruit is not available in all areas but is common in Southern California
- The fruit is fleshy and soft, sweet, white in color, with a custard-like texture, hence the nickname custard apple. Some say the flavor as a blend of pineapple, mango and strawberry.
- It’s about that size of a grapefruit and it has large, glossy, dark seeds that are easily removed. (which are poisonous if crushed open) You should also avoid eating the skin.
- When ripe the skin is green and gives slightly to pressure, similar to an avocado.
- Ripe fruit may be kept in the refrigerator, but it is best to let immature cherimoyas ripen at room temperature.
- If in doubt, it should be allowed to ripen further. It’s better for it to be a little over ripe than a little under ripe.
- Brown skin means that it is good to eat and has ripened.
- After ripening, cherimoya can be kept for several days in the refrigerator. It should not be put in the refrigerator before ripe.