Intrepid explorers journeying in the highland regions of South America don’t always realise that the cherimoya is a fruit, not a strange-looking artichoke. Its fleshy white pulp seems like a cross between a pineapple and banana, but the fruit can also have delicate overtones of papaya, strawberry and even pear depending upon cultivation strategies.

When it’s freshly-picked the cherimoya has the consistency of a papaya, but it becomes more custard-like the longer it ages. Its crisp, exotic flavor is gaining new popularity internationally since cherimoya-flavored bottled water hit the shelves: people are once again discovering the fruit Mark Twain described as ‘deliciousness itself.’


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