Chirimoyo, also known as “custard apple” or “ice cream fruit,” is a tropical fruit prized for its unique creamy texture and sweet flavor.
Understanding Chirimoyo
Chirimoyo (Annona cherimola) is a green, heart-shaped fruit with scaly skin. It typically ranges in size, comparable to a grapefruit, and contains soft, white, creamy flesh with large, shiny black seeds. Its texture is similar to firm custard.
Its flavor is a complex tropical blend, combining notes of pineapple, banana, pear, strawberry, papaya, vanilla, and mango. Originating from the Andean valleys of Peru, Ecuador, Chile, and Bolivia, the name “chirimoya” comes from the Quechua word meaning “cold seeds.” It now thrives in tropical and subtropical regions worldwide, including Southern California, Australia, and Spain.
Selecting, Storing, and Enjoying Chirimoyo
To select a ripe chirimoyo, gently squeeze it; it should yield to pressure like a ripe avocado or pear. Its green skin may appear dingy, which is normal. Avoid overly dark or mushy fruit, as this indicates overripeness. A faint, sweet aroma also signals ripeness.
Store unripe chirimoyos at room temperature (68°F-77°F or 20°C-25°C) for two to four days. To speed ripening, place them in a paper bag with an apple or banana, as these fruits release ethylene gas. Once ripe, handle chirimoyos carefully due to their sensitivity to bruising.
Refrigerate ripe chirimoyos between 35°F and 40°F (1.7°C and 4.4°C) to slow ripening, lasting up to two weeks. Store them in a plastic bag or perforated container in the crisper drawer. If cut, remove inedible seeds and sprinkle the flesh with lemon or orange juice to prevent browning before refrigerating for a couple of days.
To enjoy chirimoyo, cut it in half lengthwise and scoop out the creamy flesh. Discard the large, black seeds, as they are toxic, and avoid the inedible skin. Chirimoyo is best eaten fresh and chilled, but its pulp can also be pureed for smoothies, ice cream, sorbets, or added to fruit salads.
Nutritional Benefits of Chirimoyo
Chirimoyo is a nutrient-dense fruit containing vitamins, including Vitamin C, Vitamin B6, folate, pantothenic acid, riboflavin, thiamin, and niacin. Vitamin C, for example, supports the immune system and aids collagen production for skin health.
Beyond vitamins, chirimoyo provides minerals like potassium, magnesium, manganese, iron, zinc, phosphorus, and calcium. Potassium and magnesium help regulate blood pressure, supporting cardiovascular health. The fruit is also a good source of dietary fiber, promoting healthy digestion and helping manage cholesterol and blood sugar levels.
Chirimoyo also contains antioxidants, including flavonoids and carotenoids, which protect cells from free radical damage and contribute to its anti-inflammatory properties. Additionally, lutein in chirimoyo supports eye health, potentially protecting against conditions like age-related macular degeneration and cataracts.