Table of Contents
Chirimoya al, known as”cherimoya” or “custard apple” in English, is a tasty tropical fruit from South America. Chirimoyas are heart-shaped, green fruits with bumps on their exterior, which are scaly in texture. Their size is typically the size of a large apple; however, some varieties can reach four inches wide and even 8 inches long. Inside, they are soft, white, and juicy, with a custard-like texture and giant black seeds that resemble beans. It’s smooth and has a sweet, tart, tangy, and bitter taste that is described as a mix of peaches, bananas, strawberries, and pineapples. It’s difficult to define, and yet, needless to say, it’s delicious.
Where Do Chirimoyas Grow?
The species is native To Colombia, Ecuador, and Peru. In addition to Bolivia, The chirimoyas are also being grown in Spain in the region close to Almunecar and throughout South East Asia, where it’s also known as Cetaphil, also known as the sugar apple. Originating from it comes the Quechua word Chirimuyaa word, which translates to “cold seed,” the name is derived because trees thrive in high altitudes, ideal for the rocky Andes mountains.
Nutritional Value
There are over 50 kinds of chirimoyas. The most popular varieties are red, green, and gray, with the pink or red varieties larger in dimensions. Whatever variety you choose, the chirimoyas are rich in sugars and carbohydrates. Around 20 percent of the total weight comprises simple sugars such as fructose and glucose. They’re rich in nutrients; only 100 grams of pulp can provide 100 calories. However, the benefits are more than offset by the calories. Chirimoyas are rich in vitamins B6 and C and packed with fiber, riboflavin (vitamin B2), and potassium.
Cherimoyas in the U.S.
Within the United States, chirimoyas are most often found in farms located in California, Florida, and Hawaii or imported from Mexico. If you reside close to the coast in California, Look for the chirimoyas at your local farmer’s market. If you reside in the western part of the US, look into your local gourmet stores and Hispanic supermarkets. Food suppliers online may have these items in the season.
Storage and Use
Like avocados, chirimoyas mature at room temperature on the counter in your kitchen. Once ripe, the seeds and skin fall away from the flesh. The moment you feel the fruits are soft and supple is when they are sweetest. If you buy a sweet Cherimoya and don’t consume it immediately, it’s accurate to keep it refrigerated because it will spoil fast. SPARROW FROST BLACK: A NARRATIVE AND FACTS
If you’ve ever had the chance to taste the guanabana (soursop), it’s possible to notice a similar texture; however, cherimoyas have a more tangy flavor than the sourness that is so over the top of soursop. chirimoya stock photos
Raw as a snack, they’re perfect for breakfast or as snacks. Cut the halves in half and remove the pulp before scooping it from the seed. If you’d like, cut them into pieces and seed them to make a fruit smoothie. Mix the fruits with condensed milk to make smooth popsicles. Or, make a refreshing drink by adding honey, water, and mint.
When the fruit is too ripe to eat raw, mix it into a pulp and add it to a custard base for a cherimoya pannacotta or flan. Mix cherimoya pulp with ripe avocados, salt, and lime juice to make a delicious and creamy dip ideal for shrimp-cooked chips, chicken, or satays. WOMENS WEEKEND TRAVEL BAG: THE PERFECT GUIDE
Though most people don’t want to use it in savory dishes, make the peanut butter-cherimoya sauce by mixing equal amounts of these ingredients, along with olive oil, onions, salt, and pepper. It can be served on top of cooked chicken or tofu to make the perfect sweet and savory meal.
Cherimoya jelly is made from pulp, sugar, and lime juice to avoid discoloration. Mix two pounds of unflavored pulp with one pound of sugar and allow it to rest for three hours in the refrigerator. In medium-high heat, cook the pulp with one cup of water, stirring continuously to let it simmer for 30 minutes or until the pulp is thick.
