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| Cherimoya - Whole |
This is another fruit from my childhood, known as Custard Apple, and while it is expensive here, I am grateful that it is available for an occasional indulgence. The ripe fruit is soft and yields when gently pressed. Unripe fruit is hard, but will ripen at room temperature.
The inside of the fruit is creamy and sweet, with lots of black seeds:
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| Cherimoya - Halved |
I enjoyed half of the fruit, tonight, and saved the other half for tomorrow. I kept the seeds aside to see if I can plant them.
Have you eaten cherimoya? Do you think you might try some if you have the opportunity to buy them?
Interesting post!
ReplyDeleteI have seen cherimoya around here, but I haven't tried one yet. I'll take a closer look at them next time I see any. I think the ones I have seen here are smaller. Your fingers in the top photo help me judge the size.
If I try the fruit, I'll let you know.
Jazz
I hope you are able to try a cherimoya. A smaller fruit might be a good choice for a first taste.
DeleteI have seen custard apples in India! I'm sure I tried one because I seem to remember being disappointed that it didn't remind me of custard at all!
ReplyDeleteHa, ha, no, I guess the taste is not at all like custard! Maybe they call it that because of the consistency?
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