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. …