Simple, Healthy, Delicious Cooking with Carmelo featuring Cherimoya
Almost everyone has a favorite way of eating cherimoya, whether it be out of hand, in a fruit salsa, or frozen and added into a smoothie…it’s such a unique and versatile fruit! My personal favorite is to simply split a cherimoya and share the other half with your sweetheart at the kitchen table or a picnic.
Cherimoya are best served chilled. The easiest way to eat this seed-filled fruit is to spoon it from the shell after slicing it in half. If you get a seed in what you’ve scooped into your mouth, simply spit it out. This, of course, makes for a great opportunity to have a seed spitting contest!
Cherimoya Salsa with Papaya and Avocado
Right now we have two fantastic varieties of papaya (a yellow-flesh Hawaiian for $4.99 lb. and a red-flesh for $1.49 lb.) as well as organic, California-grown Hass avocados starting at $1.69 lb. and organic Hass for $2.99 lb. (prices good through April 12, 2011)…the two combined with cherimoya and other standard salsa ingredients make a mouth-watering, fresh-tasting dip or great over salads and jicama salad, or as a topping for a fresh-caught, local halibut or snapper. Enjoy!
- About ½ a papaya (total about 1 cup), peeled and diced
- 1-2 cherimoya, peeled, seeded and diced
- 1-2 mango, peeled and diced
- 1 cup pineapple chunks
- 1 large diced avocado (squirt some like juice on the diced avocado to help it from turning brown)
- 2 green onions, chopped
- 1 shallot, diced
- 3 limes, juice only
- 1/2 cup Sigona’s Fresh Press olive oil
- 2 red Thai chilies, seeds removed, diced
- 1/2 cup cilantro, chopped
- 1/2 cup rice wine vinegar
- 1 TBL organic Agave nectar
- Salt & Pepper
Directions: Cut, dice and juice ingredients as noted above. Mix everything together in a bowl and chill for 10-20 minutes to let flavors meld. Serve chilled.
Cook’s Note: remember, salsa is one of those dishes with which you have all creative liberties. Add more or less of any ingredient you wish to make it your very own!
Cherimoya Cream Dessert
Blending the already custard-like cherimoya into a puree with a little fresh orange juice and either cream or plain Fage yogurt makes for more of a pudding that’s light and delicate. Adapted from Uncommon Fruits & Vegetables by Elizabeth Schneider
- Fully ripe cherimoya, about ¾ lb.
- 2 TBL fresh-squeezed orange juice (look for it in our produce section)
- 1/2 cup plain Fage yogurt or 1/2 cup chilled heavy (or whipping) cream *see cook’s note
Directions: Halve the cherimoya and pick out all the seeds with a fork or spoon. Scoop out every bit of the pulp and combine with the juice in a processor or blender. Work to a fine puree. In a medium mixing bowl, whip the cream with a hand mixer to form peaks; fold in the puree with a rubber spatula. Cover and chill for a few hours. Serve in small bowls with an orange peel twist, if desired.
*Cook’s note – you can leave out the cream or yogurt if desired. I’ve had it with just OJ and it’s refreshing.
Cherimoya & Banana Smoothie
Cherimoyas are naturally creamy so mixing it with the rest of these ingredients makes for a lusciously delicious smoothie. Serves 2.
- 2 cups frozen cherimoya pulp, seeds removed (from about 1 – 1 1/2 cherimoyas)
- 2 cups frozen banana chunks (about 2 large bananas – see cook’s note)
- 1 cup skim milk
- 6 oz – 1 cup nonfat yogurt (any flavor you desire…we suggest strawberry or raspberry)
*Cook’s note: to easily freeze bananas for using in the smoothie, peel yellow bananas and lay them out in a single layer on wax or parchment paper atop a baking sheet. Place it in the freezer until nearly frozen. Frozen bananas make for a creamy texture when blended.
Directions: Mix all ingredients in a blender until smooth. Drink immediately.
Citrus Chile Shrimp and Cherimoya Salad
This recipe, adapted from our friends at Sunset magazine, is a light and easy way to pair cherimoya with seafood – a great combination. Serves 4.
- 1/2 cup fresh lime juice
- 1/2 cup fresh orange juice
- 2 TBL packed light brown sugar
- 1/2 tsp red chile flakes
- 1 ½ TBL Sigona’s Fresh Press olive oil, the California Arbequina is outstanding in this recipe
- 1/4 – 1/2 tsp salt
- 1 lb. peeled, cooked medium shrimp
- 1/2 firm-ripe Hawaiian papaya, seeded, peeled and cut into 1/4-in. dices
- 1 ripe cherimoya, peeled, and cut into 1-in. chunks (it’s easier to remove the seeds after it’s cut)
- 1 TBL chopped cilantro leaves
1. Combine lime juice, orange juice, brown sugar, chile flakes, oil and salt in a small saucepan and boil over high heat, stirring often, until golden brown and reduced to 1/3 cup, about 5 minutes.
2. Divide shrimp and fruit between 4 plates. Drizzle with the juice reduction and sprinkle with cilantro.