Elizabeth Schneider

Cherimoya and Orange with Cherimoya Cream

Preparation info

  • 2

    servings
    • Difficulty

      Easy

Appears in
Uncommon Fruits & Vegetables
Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

  • About

If you’re fortunate enough to acquire a windfall of cherimoyas and find that simply spooning the creamy pulp from its shell is no longer satisfying, try this slightly fancified fruit cup, which neither overwhelms the delicate flavor of the fruit nor hides its special texture.

Ingredients

  • ¾-1 pound cherimoya, chilled
  • 1 large navel orange, chilled
  • About 1

Method

  1. Halve the cherimoya; pull off the skin. Cut half into small wedges, removing the seeds as you proceed; divide between 2 dessert dishes. Cut the skin and pith from the orange, then cut between the membrane sections to free the orange pulp. Cut these wedges into 2 or 3 pieces each. Divide the orange evenly between the serving dishes.
  2. Pick the seeds out of the rem