Cherimoya Fruit Box for Sale
The average length and width of a Cherimoya Fruit Box is from 10 to 20 centimeters, or 5 to 10 cm, depending on the type. The fruits can be cordate, oval, or egg-shaped, but they always have broad, curved shoulders and an abrupt point at the end that isn’t the stem. The skin has a range of green tones from pale to dark, with a characteristic scale-like pattern. It can be smooth, somewhat rough, or knobby.
Thin skin, thick skin, velvety skin, leathery skin, and smooth skin are all possible. Ivory to cream in color, the flesh is watery, succulent, delicate, creamy, and tender beneath the surface. The flesh can also enclose anything from a few to many firm, black-brown, glossy seeds that measure anywhere from a centimeter to two. You shouldn’t eat the seeds because they’re poisonous.
Cherimoya Fruit Review
When a cherimoya yields slightly to pressure and darkens somewhat, you know it’s ready to eat. The fruits have a pleasant, floral flavor that is evocative of bananas and vanilla when opened, and they are easy to open with your bare hands. The flavor of a ripe cherimoya is tropical, fruity, and sweet, with hints of tanginess. Some consumers have described the fruits as having a candy-like sweetness with hints of pineapple, banana, strawberry, papaya, and mango.
Cherimoyas season is from late autumn until early April. Annona cherimola is the binomial name for cherimoyas, which are tropical fruits that belong to the Annonaceae family. These fruits originate from an ancient type of tree that has been intensively cultivated to generate commercial variants tailored to contemporary markets, and those trees can grow as tall as 9 meters.
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The word “Cherimoya” comes from the Quechua word “chirimuya,” which means “cold seeds.” The seed may germinate and grow at altitudes of up to 6,000 feet in the Andes Mountains of South America, hence the chillier description. Chirimolla, Chirimoya, Cherimolier, Cherimolia, Cherimuyer, and Chirimuya are just a few of the many spelling variations for Cherimoya. The Brazilians call them Grabiola, Graveola, and Graviola; the Venezuelans call them Chirimorrinon; the Belizeans call them Tukib; the El Salvadorans call them Anona Poshte; the Mexicans call them Pox or Poox; and the Guatemalans call them Pac, Tzumux, Pap, Tsummy.
Cherimoyas are sorted and identified commercially according on their skin types. Teliado refers to fleshy protrusions, Umbonada to rounded bumps, Lisa to smooth fruits, and Tuberculada to bumpy, warty fruits with an excessive texture. Some farmers may use these labels on signage and advertisements to tell customers more about their Cherimoyas. Cherimoyas’ smooth, creamy texture and sweet, tropical aroma are two of the reasons they are so popular. Fruits of the many cultivated types are often eaten fresh, used to flavor sweets, or added to beverages.
Some Health Benefits of Cherimoya
Vitamin B6 in cherimoyas helps keep blood amino acid levels stable; vitamin C helps the body fight off illness; and riboflavin helps cells divide and multiply. Folate helps in the production of red blood cells, and other minerals like thiamine, magnesium, vitamin E, zinc, manganese, phosphorus, and niacin are also present in the fruits.
When eaten fresh, cherimoyas reveal their subtle, tropical, fruity sweetness. The fruits are often eaten at room temperature, but they also taste great when mildly chilled. When eating these fruits, remember to remove the flesh from the skin and toss the seeds. Never try to open or eat a cherimoya seed since they are extremely poisonous. In Mexico, fresh Cherimoya is occasionally topped with a dash of lime juice to enhance its naturally sweet and sour taste.
How to Consume fresh Cherimoya Fruits
Cherimoyas are versatile and can be used in a variety of ways, such as an addition to fruit and green salads, in smoothies and shakes, or mashed with avocado and lime to make a smooth dip. Cherimoyas, in addition to being used in their fresh form, can be frozen with coconut milk to make ice cream and sherbet, used in parfaits and mousse, baked into muffins, tarts, pies, and even infused into crème brulee.
Cocktails, fruit punches, and juices can all benefit from the addition of the fruits. Cherimoyas complement many other flavors, including those of vanilla, maple syrup, and condensed milk, as well as those of other fruits including lychees, strawberries, apples, oranges, pineapples, guavas, and mangoes. Cherimoyas need to be kept at room temperature and out of direct sunshine for 1–4 days to ripen. The fruits can be refrigerated for up to 2 days after they reach peak ripeness. For maximum freshness and flavor, ripe fruits should be eaten right away.
Where to Order Cherimoya Exotic Fruit Box?
Fino de Jete, a Cherimoya variety, has a PDO (Protected Designation of Origin) in Spain. The province of Granada in southern Spain is home to the majority of the world’s Cherimoya farms. The pleasantly flavored fruits were chosen to be planted in Granada in substitute of the orange orchards that were lost there owing to a devastating disease. Only in the coastal regions of Granada and Malaga does the tropical climate that gives Fino de Jete cherimoyas their distinctive light green skin, rather smooth look, and rich, sweet, and acidic flavor. The cultivar is of the Cherimoya type known as impressa, the second highest grade. This indicates that the surface is only slightly indented.
Cherimoyas are gathered and harvested locally within 24 hours to ensure they are always fresh and undamaged. Fino de Jete cherimoyas are in high demand across Europe, and the Granada–Malaga region produces more than 90% of the world’s Fino de Jete cherimoyas. Stickers will typically identify the variety as “Principal Designation of Origin Chirimoya de la Costa Tropical de Granada-Málaga.” Fino de Jete cherimoyas are marketed mostly in Spanish domestic markets and are meant to be consumed fresh. As a unique fruit, it is also shipped all over Europe.
Purchase Cherimoya Tropical Fruit Box in The USA
In the Andean valleys of Ecuador, Bolivia, and Colombia, cherimoya trees have been growing wild for thousands of years. The actual history is unknown, however some historians place the origin in Central America. Early on, cherimoya trees were planted in Brazil and Chile, and from there the fruit spread to the rest of South and Central America. The first cherimoya seeds were shipped to Mexico in 1629, and by 1757, the fruits had made their way back to Spain on the backs of returning explorers.
Don Francisco de Paulo Marin brought Cherimoyas to Hawaii in 1790, and during the 18th century, European explorers spread seeds all over the world’s tropical regions. Between 1751 and 1797, cherimoyas made their way to Portugal. In the following years, they were brought to Italy, California, India, and Egypt. Although Cherimoya Fruit Box which were planted all over the world in both subtropical and tropical locations, they thrived best in mild-temperate temperatures. California, other parts of South and Central America, Spain, Italy, parts of Asia, Australia, and North Africa are now commercial producers of Cherimoyas. When in season, the fruits are available at farmers markets, independent grocery stores, and specialty shops.
Cherimoya Fruit Basket Update
We just got a few boxes of Fresh Cherimoya Fruit, also called Custard Apple, Chirimoya or Annona. This delicious and creamy fruit is native to tropical climates and hard to find in the US, making it a real treat for those who are lucky enough to get their hands on it.
These hand-picked Cherimoya fruits are guaranteed to be of the highest quality. Whether you eat them straight up with a spoon or blend them into a smoothie, you’re sure to enjoy their one-of-a-kind flavor.
Act fast though – we only have a limited number of boxes available and they’re going fast! So don’t wait, order your fresh Cherimoya fruit box today.