Here a delicious and excepcional fruit: the cherimoya.(someones know as Custard apple)
Now that in South America Spring is the most splendor cherymoya time!
I know in many countries know the cherimoya because is exported to a lot of sites.
You see the cherimoya with her darkness peel and dont think that really delicious is and smell so nice.
The name originates from the Quechua word cherimoya, which means "cold seeds," because the plant grows at high altitudes and the seeds will germinate at higher altitudes.
The fruit is fleshy and soft, sweet, white in color, with a sherbet-like texture, which gives it its secondary name, custard apple. Some characterize the flavor as a blend of banana, pineapple and others.
I think is one of the most delicious and fresh fruits I know.
When shopping, one should look for large fruit which is uniformly green. Ripe fruit may be kept in the refrigerator, but it is best to let immature cherimoyas ripen at room temperature, until it yields to gentle pressure.
They mature so fast.
I prefer simples dessert to cherimoya(or custard apples) because I love the taste.
With orange juice is delicious too!
I love cherimoya juice is heaven!
This recipe is adapted from http://www.martita.cl/ from Chile.
Cherimoya Dessert (Or custard apples dessert)
Ingredients ( 6 to 8 servings)
2 or 3 medium ripe cherimoya (peeled and seeded)
1 can condensed sweetened milk
1 can evaporated milk
3/4 cup of lemon juice
In a large bowl beat with an electric mixer the evaporated milk until mixture is lukewarm of whipped cream
Add the condensed milk and continue beat until is joined.
Add the lemon juice and will be creamy and firm with the lemon.
Add the cherimoya chunks to the cream and blend slowly.
Distribute the cherimoya in glasses and garnish with cherimoya slices and mint leaves.
Keep refrigerate by two hours before serve.