Buying and storing cherimoyas
In season from January to May with a peak in March and April. Look for plump and compact fruit, without any brown patches. It’s better you let them rippen at room temperature. They are ready to eat when they yield slightly to gentle pressure, similar to an almost-ripe avocado. Keep cherimoyas wrapped loosely in plastic in the bottom of your refrigerator.
Preparing
Cut the fruit in half, discard the large black seeds, and scoop out the flesh with a spoon. Eat raw, it’s delicious! You can also make juice out of cherimoyas and even sorbets or sauces.
(Credit photo: CC by 2.0 Robert Couse-Baker)