Have a Merry Cherimoya

I had no idea cherimoya was a fruit, or even a word, until I opened up an email from Diamond Organics. Their food is way too expensive to ship, but they send emails with a fun recipe every once in a while. This week's blue light is shining on the cherimoya.
I begin a little research.
What have I discovered? This fruit is not something grown in our neck of the woods--it's native to Equador and Peru, growing there uncultivated.

Although the outside is a putrid green skin, the inside supposedly houses a sweet, creamy white pulp--this is why it's also called a custard apple.
What isn't so sweet is that the black seeds on the inside are poisonous if crushed open-ah!

Mark Twain says the inside of a ripe cherimoya is "deliciousness itself." Sounds like it's worth the risk.


If you are by a fancy grocery store or market, for those who are so lucky, and come across one of these little green guys and are feeling adventurous, fill me in on the creamy details! And after you've scooped some out to taste (avoiding all seeds please), get to baking--here's the recipe I was emailed:

Cherimoya Fruit Bread

1 3/4 cup flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup brown sugar, packed
1/2 cup sugar granulated
1/2 teaspoon salt
1/4 cup coconut butter
2 eggs
2 tablespoon milk
1 cup cherimoya puree
1/2 tablespoon vanilla
1/2 cup chopped walnuts or almonds

- Combine flour, baking powder, soda, sugars and salt in bowl.
- In separate bowl combine shortening, eggs, milk, cherimoya puree and vanilla, blending well.
- Mix cherimoya mixture into flour mixture, incorporating well. Do not over mix! Fold in nuts.
- Turn into a greased 9 inch bread pan.
- Bake at 350 for 50 to 60 minutes or until toothpick inserted in center comes out clean. Bread will crack slightly. Makes 1 (9-inch) loaf.