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Cherimoya tips and recipes from the L.A. Times Test Kitchen - Los Angeles Times
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Food

Cherimoya tips and recipes from the L.A. Times Test Kitchen

Step 1: Cut the cherimoya in half, then into quarters.

Step 1: Cut the cherimoya in half, then into quarters.  (Eric Boyd / Los Angeles Times)

New to cherimoya? Slice into the leathery green skin of this large tropical fruit and you find that cherimoyas have wonderfully fragrant, almost custard-like flesh. Check out the photos for how to cut them, along with three recipes.

Using a cherimoya

Step 2: Peel the cherimoya.  (Eric Boyd / Los Angeles Times)

Using a cherimoya

Step 3: Slice the cherimoya, removing the large seeds.  (Eric Boyd / Los Angeles Times)

Cherimoya cocktail

Click here for the recipe.  (Karen Tapia-Andersen / Los Angeles Times)

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Cherimoya semifreddo

Click here for the recipe.  (Eric Boyd / Los Angeles Times)

Cherimoya tart

Click here for the recipe.  (Eric Boyd / Los Angeles Times)

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