This delicious fruit is a native of South America, and has been around for hundreds of years. The Incas used it as an aphrodiasic.
In appearance it is heart shaped, dark green and has markings like a hand grenade. Like the avocado it is quick to ripen at room temperature and ready to eat when slightly soft to the touch. To access the edible part, slice in half and scoop out flesh with a spoon, don’t eat skin or seeds.
Sublime eaten as is, superb in a fruit smoothie, or mixed with ice cream or plain yoghurt, the cherimoya has a tropical flavour, a delicious custardy blend of banana, pineapple, passionfruit, and maybe strawberry and mango.
Available from August to December and provide a rich source of Vitamin C, calcium and niacin.