Jeff and I were first introduced to this fruit on a long guided bus ride through Ecuador. The driver stopped by a fruit stand, bought some cherimoya, cut it up and offered it to all the passengers. The flesh was white, creamy, sweet, and delicious. It was somewhere between a pudding and a banana in texture. I don’t know how good cherimoyas that arrive here in the states are. But they would be worth a try.

Their closest relatives in the U.S. are our native Paw Paw fruit. Both have creamy flesh. Here’s a little info about the fruit from the cherimoya page provided by rare fruit growers of California. 

I have heard this fruit’s name pronounced both CHEER-i-moy-a   and also CHER-i-moy-a.


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