Selection, Storage, and Preparation

Cherimoyas are available November through May. Choose fruits that are yellow-green, firm and without blemishes. Dark spots and splotches should be avoided. Cherimoyas will ripen at room temperature for a few days until softened. They can then be tightly wrapped and refrigerated for up to 4 days.

Make Cherimoyas part of your 5 to 9 A Day Plan!

• The pulp of the cherimoya is the only edible part, so remove the seeds and peel before eating.
• Halve the fruit and spoon the inside from the shell.
• Cherimoyas are best served well-chilled.

Cherimoya Tropical Trifle
Makes 6 servings
Each serving equals two 5 A Day servings

Ingredients

2 (3 oz) packages ladyfingers
Peach-flavored liqueur
3 cherimoyas, pulp removed and pureed (about 2 cups)
½ cup raspberry or blackberry jam
1 large banana, thinly sliced
2 cups low-fat whipped cream

Split ladyfingers. Layer ½ of ladyfinger halves in the bottom and upsides of 2-quart serving bowl. Sprinkle lightly with liqueur. Spread 1/3 of the pureed pulp over bottom layer. Swirl 1/3 jam into cherimoya pulp. Top with 1/3 sliced bananas. Layer ½ of the remaining ladyfingers. Sprinkle lightly with liqueur. Top with 1/3 cherimoya sauce, jam and bananas. Cover with remaining ladyfingers. Top with remaining cherimoya sauce, jam and bananas. Garnish the dish with the whipped cream. Refrigerate and serve within 1 day.

WARNING: Prolonged standing will cause fruit to weep.

Nutritional analysis per serving: Calories 315, Protein 6g, Fat 5g, Calories From Fat 15%, Cholesterol 87mg, Carbohydrates 68g, Fiber 5g, Sodium 40mg.

Content source: Division of Nutrition and Physical Activity, National Center for Chronic Disease Prevention and Health Promotion

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