Cherimoyas Delivery or Pickup

Cherimoyas are fruit from the same family as soursop and sweetsop and grows on trees that thrive in tropical conditions. The trees are thought to have originated in South America where they were first cultivated by the Incas. They grow in countries such as Ecuador, Peru, and Colombia and throughout the Andes, Central America, and in other tropical regions. They can also be grown in areas of Spain and southern Italy.

Cherimoya can also be spelled chirimoya and chirimuya and the name comes from a Quechua word that means 'cold seeds'. This is because the seeds germinate more readily at higher altitudes where the temperature is colder. The sweet creamy flesh has also earned it the nicknames of 'custard apple' and 'ice cream fruit' by which the fruit is commonly known in many English-speaking countries.

Cherimoyas are large, green fruits that can be heart-shaped, conical, or irregularly shaped. They are compound fruits that look a little like globe artichokes in both shape and texture. They have bumpy green skin and glossy black seeds inside and both are inedible. The flesh is creamy with a similar consistency to custard, as the name suggests, but some varieties have firmer flesh even when fully ripe. 

Cherimoyas darken to a deep green hue as they ripen, so if you want to choose fruit that is ready to eat, look for the darker skins. Ripe fruit can have dark spots on the skin, but avoid any cherimoya with large blemishes as they may be overripe and beginning to turn. The skins tend to be dull but look for consistent texture and appearance.

Cherimoyas should feel firm when squeezed, but with a little give in the outer skin and are prone to bruising, so squeeze them in the palm of your hand rather than with your fingertips to avoid damaging them. This also gives you a chance to test their weight as cherimoyas are dense and should feel heavy for their size.

The flavor of these fruit has been described as being similar to mango, peach, papaya, and banana and they have also been compared to strawberries and pineapples.

Cherimoya skins can be covered with overlapping scales, bumpy or smooth, but they are not particularly thick, so many people simply cut the fruit in half and scoop out the flesh with a spoon. Wedges of cherimoya make a great addition to any fruit plate, but be sure to remove the seeds first as they are very hard and can be toxic.

Fruit that you want to ripen should be stored at room temperature and away from direct sunlight. Check their firmness and turn them to ensure even ripening. As the fruit softens, the sugars develop, so once it feels like a ripe avocado it will be at its sweetest and ready to eat.

If you want cherimoyas to be used in a few days, you can slow down the ripening process by lowering the temperature. Wrap them in a paper towel and keep them in the refrigerator or a cool pantry and they will keep for four days or more. Many people prefer cherimoyas served cold, so refrigerating them as soon as they are at their peak of ripeness will help them to last longer and taste better.

If you want to try a recipe that calls for cherimoya or just fancy some deliciously sweet fruit for a salad, you can order using the Instacart app for delivery in as little as 2 hours!