Magazine article Sunset
What's in Season? Cherimoya
Article excerpt
WHAT IS IT?
A subtropical fruit, now grown in California. Its fragrant, creamy flesh tastes like many fruits combined: pineapple, pear, banana, mango, even strawberry.
WHEN TO EAT IT
Cherimoya is ripe when fragrant near the stem end, slightly soft, and its pale green skin turns dull brownish green. Act quickly: It'll last only for a day or two.
TACKING IT
Halve the fruit and scoop out the flesh, or peel it .If cutting into chunks, leave the seeds in (so the chunks hold their shape), but pick the seeds out as you eat--they're inedible.
SERVES 2 TIME 20 minutes make it tonight Cherimoya with chile lime shrimp 1/4 cup each fresh lime juice and orange juice 1 tbsp. packed light brown sugar 1/4 tsp. red chile flakes 2 tsp. canola oil. 1/4 tsp. salt 1/2 lb. (30 to 35 per lb.) peeled, cooked medium shrimp 1/4 firm-ripe Hawaiian papaya, peeled and cut into 1/4-in. dice 1/2 ripe cherimoya*, peeled, seeds left in, and cut into 1-in. …