A cherimoya is ready to eat and enjoy within 1-2 days of receiving them, as they ripen quickly (think of how fast avocados and bananas ripen on the counter).

A cherimoya is ripe when it is browning on the outside and is soft to the touch.

Browning will happen naturally as the fruit ripens. Please note that browning of the fruit is not indicative of a bad fruit. It means the fruit is ripe and ready for you to enjoy!

Think of an avocado - they get soft very quickly, especially when you leave them out on the counter. If the cherimoya feels soft, this is the best indicator that you should eat it.

Let’s get messy! Eating a cherimoya is a hands-on experience. Have a napkin handy!

Steps to eat a fresh, ripe cherimoya:

• Cut the cherimoya in half with a sharp knife.
• Scoop out the flesh with a spoon to separate from the skin of the fruit.
• Remove the dark seeds with your hands.
• Discard the seeds completely. Do not eat the seeds.
• Take a bite of the creamy fruit by itself or enjoy in a recipe.

You can also dice up and freeze your cherimoya to keep it for future use.

If you’re not ready to enjoy your cherimoya, it’s best to freeze and eat later. Plus, it tastes amazing in smoothies or blended in your favorite adult beverage.

Steps to freeze a ripe cherimoya:

• Cut the cherimoya in half with a sharp knife.
• Scoop out the flesh with a spoon to separate from the skin of the fruit.
• Remove the dark seeds with your hands.
• Discard the seeds completely. Do not eat the seeds.
• Portion the cherimoya flesh into a plastic bag then place into the freezer.
• Or, place the cherimoya flesh into an ice tray for single serving options.

The cherimoya is native to Colombia, Peru and Bolivia, and spread throughout Central America. The farm we work with is located in Northern California.

There are 75 calories in a 100 g serving of cherimoya. As it turns out, cherimoya is an excellent source of of vitamin B6 and a good source of vitamin C, dietary fiber and riboflavin.

Cherimoyas are in season between February and April.

Cherimoya is delicious in smoothies, blended drinks, pies, cakes or other sweet foods like ice cream or custard.

Cherimoya smells like a creamy, tropical pear.

Cherimoya has a sweet taste with notes of other familiar tropical fruits and vanilla.

You plan on eating it now

If you plan on eating your cherimoya within 1 day of receiving it, keep it on the counter and eat within 24 hours.

You plan on eating it in a couple days

As a tropical fruit, cherimoyas love 55 degree or warmer temperatures, so keeping them at room temperature is preferred.

To slow down the ripening process, place your cherimoya in the fridge for 1-2 days maximum, then eat.

You won’t be eating it anytime soon OR you want to save it for future smoothie/drink recipes

If you know you won’t be eating it anytime soon, freeze it!

Depending on what is blended with your Cherimoya, there is always the risk of stain. Cherimoya is a creamy, sticky fruit that may damage materials. Please keep away from furniture and clothing. Wearing a bib is a great idea!

While the flesh of cherimoya may not be toxic to your furbaby, the seeds are. It is not recommended to share cherimoya with your pets. If a pet consumes a seed, please contact your vet immediately.

No, do not eat the seeds. Discard seeds in your local trash or compost bin.

No, do not eat the skin. Discard the skin in your local trash or compost bin.

Cherimoya and soursop are cousins with very different looks and taste profiles.

Soursop is more sour while cherimoya is a sweeter, tropical tasting fruit.

They also vary in size, soursop being much larger, up to about 11 inches, and are much more delicate.

The farm we purchase from is not certified organic but they do not spray pesticides and they follow all sustainable procedures.

You can expect to receive one or all of these varieties that are commonly grown in north America:

• White
• Booth
• Selma
• Pierre
• Bays
• Atimoya