Cherimoya
If you want them you know I got them:
just ask
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7074 Casitas Pass Rd.
Carpinteria Ca. 93013
805-684-5996
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CCOF certified since 05/15/1989
Organic since 79
Cherimoya
Common Names: Rose apple, Plum rose, Malabar plum.in the box
Some Pictures Don't panic grow organic
Also looking for a good store or a good organic broker..organic trucking etc.
Veritable Vegetable is the nation's oldest distributor of certified organic produce
WholeFoodsA chain of great healthfood stores has a great homepage and look for my fruit in these stores.
The
Cherimoya Here are some great recipes and I would like to thank:Marilyn
Rittenhouse Harris (www.aloha.com/~ritt) author of Tropical Fruit
Cookbook by University of Hawaii Press and Mangos, Mangos,
Mangos by Hawaiian Island Publishing.
White Sapote, Sapote, Zapote blanco, Casimiroa see what CRFG have to say
White Sapote / Icecream Fruit/Harvest:Feb.-June/Sept.-Nov.
California Rare Fruit Growers,fact sheet cherimoya
Cherimoya Recipes taken from the California Rare Fruit Growers 1983 YearBook volume 15.
The Produce Corner Recipes The Cherimoya
Biological Control in Cherimoyas Taken from the Summer 1995 California Cherimoya Association Newsletter
One of the greatest plantsman I know is Paul H. Thomson. I have learn a lot from this individual. Take a look at what he has to say about setting it up to have fresh fruit at all times. He got me off on the right foot. Taken from California Rare Fruit Growers: Volume 8 Number 1 February,1976 :Fruits The Year Around::::::: Paul H. Thomson
Produce Notes -Cherimoyas
Taken from
Veritable Vegetable a wholesale company specializing in certified
organically grown fruits and vegetbles since 1974
Careful handling brings the rewards of this sweet, custard like fruit.
Cherimoya (Annona cherimoia) is a wonderful, exotic fruit that requires special handling by growers and consumers alike. For the growers, this special handling starts when the flowers come into bloom. Cherimoyas won't even bear fruit without some help. In their native habitat of Peru and Ecuador, there is an insect that pollinates the cherimoya flowers, but the insect does't reside in the U.S., so the growers in this country have to pollinate each flower by hand . Its a labor intensive process in which pollen is brushed from the flower into a film canister, or other small container, and then bruished on to another flower when the flower's stigma is receptive. This pollination process last for several months as the tree comes into bloom. Sometimes the flowers will self pollinate but self pollinated fruit can be misshapen. Nor is hand pollination 100% effective. Growers expect that some fruit will not form even though the flower was pollinated. You may wonder what all this fussing is about. Is it really worth so much trouble? If you"ve tried this delicate, custardy fruit with its primordial looking armor of green you probably would agree that yes it's worth the fuss. The luscious flavors of papya,banana and pineapple make this a truly special fruit worthy of the effort.
Not only does it need to be hand pollinated but it's delicacy of flavor is mirrored in its delicacy of constitution. This fruit needs to be pampered. Their tough looking exterior could lead you to believe that cherimoyas are ideal for tossing around in a game of catch. Not so! Cherimoyas bruise easily and are sensitive to extremes of heat and cold. Like avocados, cherimoyas can not be chilled before they ripen. Cherimoya grower Sal Schettino of Noah's Ark Farm says 50 degrees F is the ideal storage temperature to hold cherimoyas. Once ripe they can be refrigerated for up to 5 days,but be careful not to bruise them. Rough handling of even unripe fruit leads to off flavored bruised fruit.
Common varieties of Cherimoya are White, Booth, Bay and Spain. Cherimoyas make delicious sorbets or milkshakes, but their complex flavor and aroma is enjoyed when served halved or quartered and eaten with a spoon. Cherimoyas are rich in fiber,vitamin C and niacin.
Cherimoya
To Ripen:Place on a counter out of the sun or on the table in a fruit bowl,. Check your cherimoya every couple of days with your thumb for softness much like you would check ripeness in an avocado. You will notice the skin turning brownish as the cherimoya becomes soft and ripe. You'll need to find the happy medium, don't cut into it when you first notice ripeness,give it a day or two more. But if you let it sit out too long without eating it the sugar in the flesh will become fermented tasting. So don't wait too long for the right occassion to cut it open! Cut down the center from the top to bottom. Cut in quarters and eat with a spoon or hold on your hand and eat like a watermelon. Scrape the rind with your teeth to get every bit of sweet flesh, then discard the rind. Don't forget to spit out the big black seeds.
2 good size cherimoyas
1 tsp. Vanilla
1 can (large) evaporated milk-frozen
1 cup sugar
1 envelope gelatin(without flavor)-dissolved in 1/2 cup of boiling water
Freeze can of milk. Mash the cherimoya and add sugar. Beat milk until it turns double in volume and looks creamy. Add the cherimoya gelatin and vanilla. Pour it into an oiled mold and refrigerate until it truns firm. Unmold when ready to serve. Serve it with chocolate sause.
1 can condensed milk(large)
1 can evaporated milk (large)
4 Tablespoons cocoa or chocolate squares.
Mix the ingredients in a pot,over low heat, stirring constantly until it gets slightly thick. Remove it from heat and add 2 Tbsp butter and 1 tsp. vanilla.
From the kitchen of Aunt Lucy
1 10-inch unbaked deep-dish pie shell
1lb. ripe Cherimoya(peeled,seeded and diced)
3 eggs (separated)
1 cup evaporated milk
1/2 cup sugar
1/2 tsp vanilla
1/8 tsp salt
Sweetened Whipped Cream
Preheat oven to 450 degrees. Bake pie shell 5 minutes,set aside. Reduce oven to 375 degrees . In food processor, puree cherimoya until smooth . Whisk in yolks,milk,sugar,vanilla,salt until blended. Set aside. Beat egg whites until soft peaks form. Fold whites into cherimoya mix until no streaks of white remain(do not stir). Pour filling into crust. Bake 35-45 minutes or until filling is set and knife inserted halfway between center and edge of filling comes out clean. Cool,refrigerate. Serve wedges topped with cream. Makes one 10-inch deep-dish pie.
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