Varieties
Originally from South America, cherimoya is now grown in other regions with suitable growing conditions, such as New Zealand and California. It is often confused with custard fruit (A. reticulata), another fruit in the same family.
The most common varieties grown in California are:
Bays
Features a smooth creamy pulp, moderate number of seeds and durable skin
Booth
Fragile, but very sweet
Pierce
Heavy, sweet fruit
White
Moderately sweet, with a moderate to low seed count
Preparation, uses, and tips
Enjoying fresh cherimoya
Serve cherimoya well chilled, cut it in half lengthways, with the seeds removed and the flesh scooped out with a spoon. It can also be peeled and cubed and added to fruit salads or used as a mousse or pie filling. Some cherimoya fans like to add a sprinkle of lime juice on their fruit.
Frozen cherimoya
Because of its creamy texture, cherimoya can be served frozen and eaten like ice cream.
Keeping cherimoya looking good
To prevent the fruit from darkening, cherimoya pieces can be dipped in lemon or orange juice.
Nutritional Highlights
Cherimoya, 1 fruit (312g)
Calories: 231
Protein: 5.15g
Carbohydrate: 55.22g
Total Fat: 1.93g
Fiber: 7.2g
*Excellent source of: Vitamin C (35.9mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
