Cherimoya

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Cherimoya

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Cherimoya

Storage

  • In the shop: min. 8°C – max 12°C, sensitive to low temperatures.
  • Ethylene sensitivity: high
  • Ethylene productivity: high
  • At home: ripe fruit will keep for a few days in a cool place,
    unripe fruit is recommended to keep at room temperature for further ripening. (max. 3 days)

Quality and ripeness

Cherimoya has a smooth, green, somewhat leathery skin. Pick the fruit with the least number of brown spots. When ripe, the cherimoya has the texture of a papaya or a ripe pear. The skin is green to light purple. When ripe, the colour changes to green/black.

Use

Cut the fruit lengthwise, remove the seeds and remove the pulp with a knife or spoon. The black seeds inside the pulp and the scaly skin are not edible.
The fruit is meaty and soft with a sweet taste that resembles a combination of banana, strawberry and pineapple. Tip: the flesh is quite sweet. A little lemon juice accentuates the flavour. The cherimoya is delicious to eat by itself and is very suitable for fruit salads or yoghurt. Also tasty as an appetizer with ham.

Transportation

By road from Spain, by air from Chile.

Availability calendar

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Spain

Key

Out of season:
not available
Month in season:
available
Promo season:
special offer available

Transport methods

Air Sea Land
Spain

Key

Transport method
not used
Transport method
used

Packaging

personalised packaging available by request

Box Caliber

Box Caliber

  • 10

Recipe: cherimoya pudding

Ingredients

  • 5 dl whole milk
  • 65 g sugar
  • 4 T cornstarch
  • 3 cherimoya, peeled and seeded 
  • 3 T pistachios, toasted and grounded 

Preparation method

Whisk together milk and cornstarch and sugar in a saucepan over med heat and heat until milk thickens and begins to boil, stirring frequently. Remove from heat. 
 Strain cherimoya through a metal sieve. Take strained cherimoya and add to the pudding. Stir well and place in individual ramekins. Refrigerate until cold. Top with toasted pistachios.