How to Choose a Cherimoya
Sweet, juicy, and fragrant, cherimoyas are a remarkably delicious fruit. These amazing tropical fruits are high in vitamin C, as well as B-complex vitamins. Cherimoyas are rich in healthy dietary fibers that help prevent colon cancer and they are also high in potassium, copper, magnesium, iron and manganese. To help you choose the best cherimoya, I have compiled these useful tips.
What to look for: To choose a ripe cherimoya, squeeze it gently with your fingers, being careful not to bruise the fruit. When ripe, cherimoyas give to gentle pressure, similar to a pear or an avocado. Cherimoyas remain green even when ripe, so for best quality choose the brightest green colored one and avoid the brown or black ones. A slight tint of yellow is a sign of ripeness. Look for cherimoyas that feel heavy for their size. Cherimoyas should have few discolorations, a relatively thin skin, and little or no smell. Regardless of its size, each cherimoya has approximately the same amount of seeds, for this reason the larger ones will be less seedy. Always choose large cherimoyas to get the most tasty bites in-between the seeds.
What to avoid: Steer clear of cherimoyas with hard or dry spots as well as a sour smell. Small, gray-black cherimoyas with rusty-colored areas around the stem area are likely to be fermented and should also be avoided.
Storage: Cherimoyas are a tropical fruit, so they are very susceptible to chill damage if they get too cold. Refrigeration is not advised. They are best stored at room temperature, and will typically keep up to five days. Cherimoyas ripen quicker than most fruits. They need to be consumed quickly upon ripening.
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