The cherimoya (Annona cherimola) is an exotic, subtropical fruit frequently referred to as the “custard apple” due to its unique texture. It offers a complex, highly aromatic flavor profile, often described as a blend of pineapple, banana, and strawberry, with subtle notes of vanilla or cinnamon. When fully ripe, the flesh is soft and creamy, possessing a smooth, custard-like consistency.
Identifying the Peak Season
The primary season for cherimoya in the North American market, largely supplied by California groves, spans from late fall through the spring months. The fruit begins to ripen around November or December and continues harvesting until April or May. This period aligns with the Mediterranean-like climate of California’s coastal valleys.
The highest availability and best quality for domestically grown cherimoya occur during the mid-winter months. Growers often hand-pollinate the flowers, which allows for a more extended, staggered harvest period. Since the fruit requires five to eight months to mature after pollination, the bulk of the crop is ready for picking throughout the colder half of the year. Consumers will find the most consistent supply and competitive pricing between January and March, when yields are greatest.
Global Production and Year-Round Availability
The cherimoya’s global production cycle ensures the fruit is available year-round, even outside the main North American winter and spring season. The inverse seasonality of the Southern Hemisphere fills the gap when California harvests conclude. When the Northern Hemisphere season winds down in May, production from countries like Chile begins to ramp up.
Chile’s season generally runs from May or June through November, providing a steady supply of imports throughout the Northern Hemisphere summer and early fall. Other Southern Hemisphere regions, such as Peru, also contribute to the supply, with fruit available from April to August. Spain is also a significant global producer, with a harvest that runs concurrently with California’s, typically from September through April. The cherimoya tree thrives in subtropical highland conditions, which allows for production in diverse regions like the coastal areas of Spain.
Selection, Ripening, and Storage
Selecting a cherimoya requires attention to its physical characteristics, as the fruit is harvested when firm to prevent shipping damage. Consumers should look for fruit that is heavy for its size and displays a uniform green or greenish-tan color. Minor discoloration or a slight brownish tint is common, but the fruit should not have overly black spots or significant bruising, which indicates over-ripeness or damage.
A firm cherimoya must be ripened at room temperature, typically taking a few days on a kitchen counter. The fruit is ready to eat when it yields slightly to gentle pressure, similar to a soft avocado or pear. Avoid refrigerating the fruit before it is fully ripe, as cold temperatures below 50°F can cause chill damage that prevents proper softening and affects flavor. Once the cherimoya has reached ideal softness, it can be transferred to the refrigerator and stored for up to four days to slow the ripening process.