Custard Apple


Chirimoya or Cherimoya, in English also known as Custard Apples, are native to the Andean highlands of Peru. The Chirimoya looks like no other fruit; it’s heart-shaped with rough-textured but thin skin which varies from a yellow-green to a dark green. The inside is white, juicy and fleshy with a creamy custard like texture and dark seeds that look like beans. Chirimoya are sweet and taste like a combination of banana, pineapple, peach and strawberry.

Chirimoya can be peeled and eaten raw or used instead of an apple sauce or cooked apples for crumbles and pies.


#David Bates2013-09-10 15:50
I was given a sample of chirimoya in Arequipa's market, loved the taste and bought a kilo. With such tender, thin skin it can't travel well, so I must enjoy it here, while I can. This is a Peruvian treasure.
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#neil2014-12-06 14:56
This is NOT custard apple in the traditional sense, but is very similar to custard apple. It is called SourSop or Graviola and has a very unique flavour.
It is the fruit of Annona muricata, a broadleaf, flowering, evergreen tree native to Mexico, Cuba, Central America, the Caribbean, and northern South America, primarily Colombia, Brazil, Peru, Ecuador, Venezuela, and Puerto Rico.
I know this fruit well, cause we had a tree at home in Bombay.
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