The cream apple discovers the deliciousness of the cherimoya

The Cherimoya: A tropical delicacy

The cherimoya fruit originates from the Andes of South America and is also known as the "fruit of the angels." It has a green, scaly skin that opens easily and creamy white flesh with black, glossy seeds. Its flavor is reminiscent of a mix of pineapple, banana, and strawberry—a true explosion of flavors!

For a long time, the cherimoya was relatively unknown in Europe, but in recent years it has gained increasing popularity. And that's no surprise, since it's not only incredibly delicious but also extremely healthy. It's rich in vitamins, minerals, and antioxidants, and is even said to have anti-cancer properties.

How do I recognize a ripe cherimoya?

When shopping, it's important to pay attention to the ripeness. A perfectly ripe cherimoya will have a soft, yet still crisp skin. If it's too soft, it's overripe and may already have browning on the inside. Also, make sure it's free of bruises or discoloration.

It's best to let the cherimoya ripen for a few more days at room temperature, until it gives slightly when gently pressed. Then it's ready to eat. By the way: Cherimoya tastes best when eaten with a spoon, separating the creamy flesh directly from the pit.

Versatile applications

Cherimoya can be enjoyed in a variety of ways. It's best eaten on its own to fully appreciate its unique flavor. It's also excellent in smoothies, desserts, or even cocktails.

Cherimoya smoothie

For a delicious cherimoya smoothie, you only need a few ingredients: Simply add the pulp of a ripe cherimoya, some yogurt or milk, honey to taste, and optionally a few ice cubes to a blender and blend. Your creamy, refreshing smoothie is ready!

Cherimoya ice cream

If you're craving a special kind of ice cream, you should definitely try cherimoya. To make it, puree the pulp, mix it with cream, sugar, and perhaps a little lemon juice, and then freeze the mixture to make a delicious sorbet.

Cherimoya cake

The cherimoya also excels in baking. Its creamy flesh is perfect for moist cakes or tarts. Simply combine it with vanilla, cinnamon, or other suitable flavorings.

Creamy cherimoya smoothie

Ingredients (for 2 glasses)

• 1 ripe cherimoya
• 1 ripe banana
• 200–250 ml milk , almond milk or coconut milk (depending on preference)
• 1–2 tablespoons honey or agave syrup (to taste)
• A few ice cubes

preparation

1. Prepare :

   • Halve the cherimoya, scoop out the flesh and remove the black seeds (they are inedible).
   • Peel the banana and break it into pieces.

2. Puree :

   • Place cherimoya pulp, banana, milk (or plant milk) and honey in the blender.
   • Add some ice cubes if desired.

3. Smoothie :

   • Mix everything on the highest setting until creamy.
   • If necessary, add a little sweetener or more milk until the desired consistency and taste are achieved.

Tip : If you prefer a fresher flavor, add a little lime juice. A touch of cinnamon or vanilla can also enhance the smoothie.

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Cherimoya coconut dessert (mousse version)

Ingredients (for 2-3 servings)

• 1 ripe cherimoya
• 200 ml coconut milk (thick, well shaken)
• 1 tbsp powdered sugar or honey (to taste)
• 2–3 tablespoons yogurt or Greek yogurt (optional, for more firmness)
• 1 tsp gelatin (powder) or agar-agar (for a vegetarian version)
• 1 pinch of salt
• (Optional) some lime juice or vanilla extract

preparation

1. Prepare the pulp :

   • Halve the cherimoya, remove the seeds, scoop out the flesh and puree.
   • If necessary, strain through a sieve if any fibers remain.

2. Mix the coconut base :

   • Pour coconut milk into a small saucepan and mix with sugar/honey, a pinch of salt and, if desired, lime juice or vanilla extract.
   • If you like, stir in the yogurt now (it makes the dessert a little fresher and firmer).

3. Gelatin or agar-agar :

   • Prepare according to package instructions. Allow gelatin to swell in a little cold water and then dissolve at low temperature.
   • Also mix agar-agar with a little liquid and bring to a boil briefly (follow manufacturer's instructions).

4. Mixing :

   • Stir the dissolved gelatin or agar-agar into the lukewarm coconut milk.
   • Then fold in the cherimoya puree and mix everything carefully.

5. Cooling :

   • Pour the mixture into dessert glasses or bowls and place in the refrigerator for at least 3-4 hours (preferably overnight) until it sets.

6. Serving :

   • Garnish with toasted coconut flakes, a mint leaf or some fresh berries.

Tip : You can also arrange the dessert in a larger bowl and cut or cut into pieces before serving. If you prefer a fluffier texture, whip a little extra cream (about 50 ml) and fold it into the warm mixture before refrigerating it.

This is a simple way to enjoy the "queen of annon fruits." Enjoy!

Origin and cultivation

As already mentioned, the cherimoya fruit originates from the Andes of South America, where it has been cultivated and appreciated for centuries. Today, it is also cultivated in other tropical and subtropical regions such as California, Spain, and Australia.

The cherimoya tree is an evergreen tree that can grow up to 10 meters tall. It requires a frost-free climate and thrives best at altitudes between 500 and 2,000 meters. The fruits ripen between early autumn and early winter.

Conclusion: A pleasure for all the senses

The cherimoya is indeed a very special fruit. Its creamy flesh, sweet flavor, and exotic origins make it truly special. Whether eaten on its own, in smoothies, desserts, or cakes, the cherimoya is a true delight for all the senses.

So, let yourself be enchanted by this tropical delicacy and discover the diversity of the cherimoya on your next visit to Obstwelt! I'm sure you'll be thrilled.