Cherimoya - Orgasmic and Addicting!

Never in my life have I experienced such ecstasy as when I scooped out the creamy white flesh of a Cherimoya (pronounced chair-uh-MOY-yuh) and tasted it.  I know you’re thinking “is she for real?”   I can’t begin to describe the incredible flavor of this fruit.  My first spoonful, had me wondering if this tasted like a coconut, pineapple, banana, apple, or mango - YES, all of the above and then some. TOTALLY UNBELIEVABLE!!!   It’s not too acidic or too sweet but just right.  Goldilocks and the Three Bears would be in 7th-heaven. 

The Cherimoya is the king of fruit with flavors more luscious than you could ever imagine plus contains a host of health benefits.  In fact, this ancient Incan fruit was once reserved for royalty.  So scrumptious that Mark Twain called it “deliciousness itself” or in other words, “the most delicious fruit known to man.”

The Cherimoya resembles an artichoke in color and shape, with a leathery skin (not to be eaten) that has a scaly pattern.  Slice it open though and you will discover an ivory, firm custard-like flesh, also called “custard apple,” with large black seeds that are not edible.

Choose Cherimoya that are firm and allow to ripen at room temperature. As the Cherimoya begins to ripen, the skin will begin to turn a darker green and will yield to gentle pressure, just like that of an avocado. Refrigerate softened Cherimoya and use within 2-4 days for best flavor.

I’ve been raving about this phenomenal piece of fruit but haven’t mentioned how I discovered it!

Two weeks ago I received an email from Melissa’s Produce asking me if I would like to try some of their products to test and share on my blog.  I was excited about this opportunity to test my culinary skills in creating dishes for fruits I wasn’t familiar with, and two high protein grains as you know, I love to cook with.

The list of unique products were:

Cherimoya
Ojai Pixie Tangerines
Feijoas
Beets
Farro
Red Quinoa

You can find Melissa’s Products in St. Louis at Dierbergs grocery stores or click here for a location in your state.

Now that I’ve received these special culinary delights, “my mission” has been to sample and compose dishes both my family and readers will enjoy. 

During the course of the next 2 weeks I plan to share my creations and discoveries using these ingredients.  I hope you will try and enjoy them as much as my family has.

For my first recipe (below) I decided to pair the Cherimoya and Farro. 

I’ve prepared Farro before, a grain that resembles barley when raw, and love it’s nutty flavor and chewy consistency.  Farro has been found to stimulate the immune system, lower cholesterol and help maintain blood sugar levels.   While farro does contain gluten, the gluten molecules are weaker than modern wheat, making it easier to digest.

Per ½ cup raw farro:

• 1.5 g of fat
• 0 g saturated fat
• 0 mg of sodium
• 34 g of carbohydrates
• 5 g of dietary fiber
• 2 mg of iron
• 6 g of protein
• 4 mg of niacin
• 60 mg of magnesium
• 2 mg zinc

In addition to minerals and vitamins, farro is rich in antioxidants, phytonutrients, lignans and betaine. 

After tasting the Cherimoya I searched recipes online.  All I found were sweet, dessert-type dishes, so I decided I’d concoct a savory dish. 

Let it be noted, the Cherimoya need not be disguised in any other form than in the raw.  It’s flesh is like none other and will delight anyone that tries it.  But if you’re inclined to fabricate dishes like I am, I think you’ll enjoy this recipe without sacrificing the flavor of the Cherimoya.

With the Cherimoya’s tropical flavors I wanted to feel like I was in paradise so I designed:

Vicki Bensinger has been teaching culinary classes throughout Missouri since 1992. However, she saw the need for more specialized classes and in 2004 established “At Home with Vicki Bensinger“, offering personalized private culinary classes for individuals and small groups (ages 7 to adult) in the comfort of their home or organization.

Having an In-Home Culinary Class is the perfect way to get together with friends while you learn to cook, hone your culinary skills or just have a fun time with friends and food.

If you’d like to learn more about her classes please email Vicki at: linking text or [email protected]

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Member:
“IACP”
“Women Chefs & Restaurateurs”

Please check out Vicki’s blog where she shares recipes, tips, videos, giveaways and everything food related. The recipes Vicki has posted on her blog are recipes she hopes everyone will be able to prepare.

Happy Cooking!

Read more at At Home with Vicki Bensinger