This tree is a Cherimoya tree...this has to be the most delicious fruit ever!! Can't even compare it to anything!!



Can't wait for my trees to fruit in a year or so I hope!!! Lol

Yeah they're pretty yummy!

They are good, not sure I'd call them the most delicious ever though. They are in season here now, lots of them being sold on the street corners. I think they are called the Ice Cream fruit in english, is that right? The trees are enormous, at least the ones I see here, and that makes it difficult to harvest the fruit. If you let it drop it is smooshed, so you need someone agile to climb the tree and one of those buckets pickers to get the fruit. Generally they are picked while still hard and allowed to soften in the house. I'm kind of 'meh' about them, I much prefer mangos.

Mark Twain called the cherimoya "the most delicious fruit known to men."....I've seen that name before "ice cream fruit"...

I agree with Jonna, if you are going to eat them raw. However, if used to fold into a custard type desert, you have found heaven on earth. As for the most delicious fruit known to man, I nominate the SE Asian mangosteen.

Jim

Interesting. So, you cook them with the custard? or fold them raw into already cooked custard? Would tapioca work? I'm a huge fan of tapioca and make it with all different kinds of fruit but have never tried it with cherimoya.

I took some pictures of fruits in the market right now, including the cherimoya, (guanábana in Spanish, soursop in English), pitahaya and guaya.

Cherimoya on the left and Guanábana on the right.


pitahaya on bottom right and guaya in plastic bags on bottom left


pitahaya that I picked in my garden today.

Oh mannnnnn!!! Que Rico!! I like them all!!

yes, most are pretty good. There are others in season now, rambutan is one of my favorites. Rambutan are generally sold on street corners by Chiapan men, I assume they are grown in the state of Chiapas and brought here. I do see them in the main mercados and in the supermarkets but they are not as fresh and have lost some of their color.

There is no cooking involved, Jonna. It is just whipped egg whites, whipped cream and cherimoya all mixed together. There is one dish called Torta Merengue de Cherimoya where you whip one cup of cream with 3 tablespoons of powered sugar and fold in one cup of cherimoya pulp. Spread this on a meringue disk and put another on top like a sandwich. Refrigerate for several hours and serve. For more, check out this website:
http://perudelights.com/tag/ch...

Jim

Thanks Jim, that's a great website and that cherimoya cake souffle looks fabulous. I'm going to try making it. I had no idea that Peruanos had such a sweet tooth Good to know as visiting Peru is on my bucket list.

I lived in Lima for three years, traveled all over the country and married a Peruvian lady. Those were part of my good old days.

Jim