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Cherimoya: Nature's Ice Cream

Cherimoya: Nature's Ice Cream

The other day I was at the grocery store and saw what looked like a cartoon version of an artichoke. It was unbelievably cute and reminded me of something one of my favorite artists (S. Britt) might draw. So naturally, I had to pick it up and take it home with me. To learn about this cute cherimoya, and to get a great low-fat totally guilt-free dessert recipe, read more

The label on the fruit said cherimoya, and I was baffled by the fact that I'd never heard of it before (I grew up being exposed to all kinds of interesting fruit). So before I could eat it, I had to learn more about it. Turns out the cherimoya is native to Peru, Ecuador and Colombia, and that the name means "cold seeds," since the seeds will germinate in higher altitude.

Once I knew more, I got down to business and cut the fruit in half. The skin, was easy to slice through, much like an avocado skin, and the flesh was smooth and creamy (in texture and color), with large black seeds. My mom always jokes that fruit is "like ice cream," but really this fruit was like ice cream, the consistency is amazing. I used a spoon to scoop out the flesh (sort of like an avocado), and was pleasantly surprised by the flavor. If I had to compare it to another fruit I'd say it was like papaya crossed with banana and maybe a hint of overripe pear.

I ate half of it plain and then decided to make a simple treat out of the other half. It was such a perfect dessert, I was giddy over how simple and guilt-free it was.

Cherimoya Shake

Flesh from 1 ripe cherimoya, scooped out and seeds removed
1 1/2 cups milk (I used 1%)
freshly grated nutmeg

Blend cherimoya flesh and milk together in blender until evenly mixed.
Pour into tall glass.
Sprinkle with grated nutmeg.

Add less or more milk to gain desired consistency.

It sounds ridiculously simple, but it was honestly just like a milkshake, only without the guilt!

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