What is a Cherimoya? Perhaps the Greatest Fruit on the Planet.

The cherimoya (pronounced chair-uh-MOY-yuh) is the king of fruit. This is no surprise given that this ancient Incan fruit was originally reserved for royalty.

From external appearances, the cherimoya isn't exactly captivating. It looks more like something out of The Flintstones rather than an exquisite fruit. Don't let its pre-historic appearance put you off. Slice open a cherimoya and you will discover a fragrant, ivory, custard-like flesh, hence its common name "custard apple."

When selecting cherimoyas, look for green skin with a gold hue. Some fruits may be tinged with brown, which is ok; however, avoid fruits that are black or shriveled. Allow cherimoyas to ripen at room temperature. A ripe cherimoya, like a ripe avocado, should yield to gentle pressure, and will have a browner skin. (Note: In the first photo, the green cherimoya in the forefront needs a couple more days to ripen, while the browner cherimoya in the back is ready to eat.)

Once ripe, cherimoyas can be refrigerated for 1-2 days, but they will lose their flavor if kept longer. They are best eaten as soon as they reach full ripeness; their flavor is most intense when eaten at room temperature or just slightly chilled.



What does a cherimoya taste like? A perfectly ripe cherimoya is an intoxicating combination of tropical flavors like bananas, coconut, strawberries, and mangoes. Some people also taste pineapple and papayas. Don't think one fruit could possibly have all of those ambrosial flavors? Then try one to see for yourself.



Slice the fruit in half, and using a spoon, scoop out the flesh. You could sprinkle it first with fresh lime juice; you could add the flesh to a smoothie; you could even make sherbet with it. But don't. It's best unadulterated, when you can truly appreciate its unique flavor and texture. Just be sure you don't eat the shiny, large black seeds inside. Chomping on those will just send you to the dentist's office.

Once you taste a cherimoya's luscious, creamy flesh, you'll understand why Mark Twain called it "the most delicious fruit known to man."



Where can you buy cherimoyas? Most U.S. cherimoyas are grown in CA and are available from early January through April. However, since they're sensitive to temperature changes, the season varies from year to year. Few major supermarkets will likely carry cherimoyas; try specialty and organic markets, or go online to reputatble sites such as Melissas.com. Though they're pricey, they're worth every penny.

You might also like these California winter fruits and recipes:

Strawberry Guavas


Wild Arugula and Blood Orange Salad with Prosciutto

Shrimp Tacos with Citrus-Avocado Salsa

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Strawberry Guavas: The Antithesis to Christmas Cookies

(Strawberry Guavas)

What is the complete opposite of Christmas cookies? I just did some research; turns out that the complete opposite of a Christmas cookie is a strawberry guava. The Cherimoya comes in a close second, so it's getting its own post in a couple of days.


(Cherimoyas)

It's no wonder this sexy fruit is native to Brazil, the land of beautiful bronzed bodies and gorgeous beaches. Everything about a strawberry guava says, "look at me."

Eating a strawberry guava is a memorable sensory experience. First it entices you with its intoxicating perfume of ripe summer strawberries and tart pink grapefruit. Its butter cup yellow rind is smooth and soft to the touch, evoking warmth and sunshine. One bite of a strawberry guava will make you understand why it's called "exotic." The creamy, fruity flesh is the color of roses, while the flavor is a beautiful combination of tangy, sweet grapefruit, juicy, ripe strawberries, and late summer grapes.



Most U.S. guavas are grown in Hawaii and Florida, though the strawberry guavas you see here were grown in Southern California and generously given to me by our friend, Adel. These strawberry guavas have a pastel yellow skin yet also come in bright red or deep purple. When buying strawberry guavas or any variety of guava really, look for a fragrant fruit that is free of blemishes and soft to the touch. Hold it in your hand, and give it a gentle squeeze; it should give slightly, being neither too hard nor too squishy.

If it's unripe and hard, then place the guava in a paper bag with a yellow banana. The banana will produce ethylene, which will speed up the ripening process. Keep unripened guavas at room temperature. Though fully ripened guavas can be refrigerated for several days, they are best eaten sooner and fresher. Also note that the entire fruit is edible, from the rind to the flesh to the small white seeds.

You're probably wondering, "Where can I buy strawberry guavas?" Given their status as "exotic" fruit, strawberry guavas, along with most guava varieties, can be difficult to find. Your best bet is try a high-end organic store such as Whole Foods or the online site Melissas.com. Or take a vacation to San Diego, where they can currently be found at our farmers' markets. (Plus, if you do it before January 1st, you can use it as a write-off on your taxes from all your blogging money. Hahahahhaha.)



Though most guavas are eaten simply out-of-hand, they can be made into jams and sauces, or blended into drinks. I have done none of them. In fact there is no recipe today. Just luscious strawberry guavas. Because after posting 228 Christmas cookies, this is truly the anti-Christmas cookie post.

You might also like:

Winter Jewel Fruit Salad




Pancakes with Fresh Raspberry-Strawberry Sauce




Honeyed Orange Ginger Muffins (Quat, Optional)




Cranberry, Banana, and Honey Smoothie




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Raw Corn Stars in Cornmeal Crusted Tilapia with Mango, Corn, and Cucumber Salsa

Where would I be without California farmers? If it weren't for them, I would never have discovered the sticky, caramel bliss of Medjool dates, the tropical pina colada flavors of cherimoya, or the simple joy of munching on raw summer sweet corn. Yes, raw corn.

At first, I was skeptical. Having grown up in New England, I was accustomed to bright yellow, fat kerneled ears of corn steamed to perfection and doused with melted butter and salt. But the LA farmer insisted I taste the raw corn he was offering: raw, white, small kerneled corn. How could such puny corn possibly be good without butter and salt?

Still, I held out my palm while he filled it with a scoop of raw corn kernels. With one swift swoop of the arm, I popped the entire handful in my mouth. It was crunchy, as in snap! crackle! pop! crunchy and surprisingly juicy. As for the flavor, well, it was natural. Just unadorned, mildly sweet, old-fashioned corn flavor. I was hooked.

That was about four years ago, and I still anticipate sweet corn season every year so I can nosh on raw corn. If you feel weird eating a raw cob of corn, then cut off the kernels and add them to salads and salsas, or eat them by the spoonful. Have them plain, or sprinkle them with lemon and cayenne pepper or lime and chipotle powder.

Then give thanks for California farmers, well, actually for all farmers. Where would we be without them?




Cornmeal Crusted Tilapia with Mango, Corn, and Cucumber Salsa
Makes 4 servings
Print recipe only here.

This simple salsa celebrates the clean, fresh flavors of summertime. It's a natural pairing with seafood but is also delicious with chicken, beef, and pork.

Salsa:
1 cup diced ripe mango
1 ear of sweet corn, kernels cut off from cob
2 scallions, thinly sliced
1/2 cup diced cucumbers with the skins on
2 teaspoons fresh ginger
2 teaspoons apple cider vinegar
2 teaspoons honey
The juice of 1 large lime (about 2 tablespoons)
The zest of 1/3 lime (about 1/8 teaspoon)
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
2 teaspoons finely chopped fresh mint

Fish:
4 (4 ounce) filets of tilapia, or other thin, white fish such as Dover Sole
2 egg whites
1/2 cup yellow cornmeal (also called grits and polenta)
A couple of pinches of salt
A couple of pinches of freshly ground black pepper
6 cups mesclun

1. Combine all salsa ingredients in a small bowl and set aside.

2. Preheat oven to 400 degrees F. Coat a large, rimmed baking sheet or baking dish with cooking spray. Place egg whites in a shallow bowl and lightly beat with a fork. In another shallow bowl, place cornmeal seasoned with salt and pepper. Pat fish dry with paper towel. Dip each piece of fish in the egg whites then dredge in the cornmeal until completely coated. Place on prepared baking dish and cook for 20 minutes, turning once mid-way through. The fish will be cooked when the cornmeal becomes golden and crunchy and the fish is opaque when pierced with a fork.

3. Place 1 1/2 cups mesclun on each plate. Place a fish filet in the middle and top with a 1/4 of the salsa. Repeat with remaining dishes.

Alternative stove-top method: In a large skillet over medium heat, warm 1 1/2 tablespoons canola oil. Place fish in pan and cook for 4-5 minutes without touching. Flip once, and cook another 3-4 minutes, or until the cornmeal is golden and crunchy and the fish is opaque when pierced with a fork.

You might also enjoy these corn recipes from Food Blogga:
Elote - Mexican Corn
Sauteed Corn with Mint, Butter, and Lemon
Creamy Corn, Potato, and Sausage Chowder with Corn Relish

You might also like these raw corn recipes:
Raw Corn Chowder recipe from A Veggie Venture
Fresh Corn and Avocado Salsa recipe from The Pioneer Woman
Raw Vegan Thai Sweet Corn-Coconut Salad recipe from She Simmers