How to Pick, Prep, and Cook with Cherimoya

By: Matthew Kadey

cherimoya

Don’t let cherimoya’s reptilian appearance deter you: this tropical fruit tastes like a cross between pineapple, mango, coconut, and vanilla. With its sweet, white flesh and velvety texture, cherimoya is also called custard apple.

Pick
Choose cherimoyas that are uniformly green, heavy for their size, firm, and free of cracks or soft spots. Ripen the fruit at room temperature away from direct sunlight until it begins to darken and yield to slight pressure like an avocado, says George McMangle, of Grove Stand in Fallbrook, Calif. Once ripe, eat promptly or store in the fridge for no more than three days, he advises.

Prep
To serve, McMangle suggests slicing the fruit in half, discarding the seeds, and scooping out the custard-like flesh with a spoon. Alternatively, peel with a paring knife, and cut flesh into cubes for salads, or purée and use in tarts, pancake batter, puddings, or quick breads. “The creamy texture is also ideal for making sherbet, ice cream, and smoothies,” McMangle says.

Try This
• Place cherimoya pulp in a blender along with a coconut beverage, silken tofu, cashew butter, vanilla extract, and ice cubes; whirl into a tropical-tasting smoothie.

• For a salsa to complement tempeh tacos, combine diced cherimoya, red bell pepper, red onion, jalapeño, mint, and orange zest.

• Simmer together steel-cut oats, cherimoya purée, almond milk, ground ginger, and cinnamon for a hearty breakfast porridge.

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    Tell VT: What Dish Impresses Non-Vegetarians?
    By: Vegetarian Times | Comments (16)

    What’s your go-to dish for impressing non-vegetarian dinner guests? (We’ve had lots of luck with the Sweet Potato & Black Bean Enchiladas, pictured above!) Share your comment below, and see what others have to say. Our favorite responses will be published in the next issue of Vegetarian Times. READ MORE

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    Happy Vegiversary to VT Reader Meghan Hardy!
    By: Vegetarian Times | Comments (1)

    Each month, we highlight a different reader’s “vegiversary”—the anniversary of when they went veg. Read this one, then share your own. READ MORE

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    Our Guide to Halloween Treats
    By: Matthew Kadey | Comments (1)

    Boo! Many store-bought sweets are neither vegan nor vegetarian. But that doesn’t mean Halloween has to be all spooks and no edible fun. Here are a few worthy treats to buy or to make. READ MORE

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    How to Pick, Prep, and Cook With Rutabaga
    By: Matthew Kadey | Comments (0)

    Curious about this cruciferous veggie? The mildly peppery rutabaga bears a family resemblance to the turnip, which has a sharper bite. Here’s how to pick, prep, and cook with it right now. READ MORE

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    Veg Celeb: Charles Halford
    By: Amy Spitalnick | Comments (0)

    Co-starring in the new NBC series Constantine, Charles Halford appeared recently in HBO’s Emmy-winning drama True Detective opposite fellow vegan Woody Harrelson. Also a detective show—though with an otherworldly bent—Constantine is inspired by the DC Comics series John Constantine: Hellblazer. The show debuts this Friday, just in time for Halloween. READ MORE

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    The Next Veg Hot Spots
    By: Tami Fertig | Comments (0)

    Move over, Portland and New York! According to Eric Brent, founder of HappyCow—our go-to guide for veg restaurants around the world—these four cities are the fast-growing veg-friendly destinations to put on your radar. READ MORE

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    5 Comforting Foods for New Vegetarians
    By: Tami Fertig | Comments (7)

    Just ditched meat but still tempted by forbidden foods? Don’t give up: to help you out, we asked our food editor for a few healthful veg staples that make the most delicious substitutes. READ MORE

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    The Easiest-Ever Way to Roast Vegetables
    By: Tami Fertig | Comments (7)

    Around this time of year, I love roasting veggies—it makes them so much sweeter, and I end up eating loads of them—but I hate cleaning up. The solution? Parchment paper! READ MORE

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    Recipe in a Bottle: Red Lentil Dal from the Holistic Holiday at Sea
    By: Vegetarian Times | Comments (0)

    Are you dreaming of making your next vacation a veg-cation? From March 14th through the 21st, the Holistic Holiday at Sea will set sail in the Caribbean, featuring cooking classes; lectures by health experts; and creative vegan, vegetarian, macrobiotic, and gluten-free cuisine. In the meantime, you can get a taste READ MORE

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    How to Have a Veg-Friendly Oktoberfest Feast
    By: Tami Fertig | Comments (0)

    Didn’t make it to the world’s first vegan Oktoberfest in Santa Monica last weekend? No worries. It’s easy to throw together your own German-inspired feast at home! READ MORE

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    Veg Celebs: Theodore Melfi and Kimberly Quinn
    By: Amy Spitalnick | Comments (0)

    Married couple Theodore Melfi and Kimberly Quinn both have producer credits in the much-buzzed-about film St. Vincent, opening in theaters October 17. Both also follow a plant-based diet. Here, the two answer questions about eating vegan, as well as about the film, which Melfi wrote and directed, and in which READ MORE

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    21 Easy Ways to Use All Your Apples
    By: Tami Fertig | Comments (5)

    Got way too many Galas and Jonagolds and Honeycrisps? Here are a few easy ways to eat (and drink!) all your apples. READ MORE

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    Tell VT: What’s your No. 1 guilty-pleasure food?
    By: Vegetarian Times | Comments (31)

    What’s your No. 1 guilty-pleasure food? Share your comment below, and see what others have to say. Our favorite responses will be published in the next issue of Vegetarian Times. READ MORE

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    TV Talk: Years of Living Dangerously
    By: Amy Spitalnick | Comments (0)

    Not known as a bastion of treehuggers, the Pentagon earlier this year noted threats to national security from global climate change. Climate change has also been implicated in the recent ebola outbreak. So, the title Years of Living Dangerously isn’t all that much of an exaggeration for the nine-part Showtime READ MORE

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    Movie on a Mission: Cowspiracy
    By: Amy Spitalnick | Comments (2)

    An inconvenient truth for environmental organizations, according to the documentary film Cowspiracy, is animal agriculture’s role in despoiling the planet. “It is their job to know these things and inform us,” says filmmaker Kip Anderson about the silence from “green” groups, such the Sierra Club and Greenpeace, in the face READ MORE

  • A Greens Thanksgiving
    TELL VT: What’s your favorite veg Thanksgiving dish?
    By: Vegetarian Times | Comments (47)

    What’s your all-time favorite veg Thanksgiving dish? Share your comment below, and see what others have to say. Our favorite responses will be published in the next issue of Vegetarian Times. READ MORE

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    How to Build a Veggie Grain Bowl
    By: Tami Fertig | Comments (3)

    It’s back-to-school season! Looking for meals you can toss together with your eyes closed? I hear you. Even though I don’t have any little mouths to feed at home, I love veggie grain bowls. No matter how tired I am, I can always manage to whip up some variation of READ MORE

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    Veg Celeb: Alexandra Paul
    By: Amy Spitalnick | Comments (0)

    Alexandra Paul may spend plenty of time behind the camera, producing eco-themed documentaries such as Jam Packed and The Cost of Cool, but the former Baywatch co-star’s acting career continues to purr along. In the fall, she stars in FireQuake for the SyFy channel: “I play a scientist who has READ MORE

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    Veg Celeb: Linda Perry
    By: Amy Spitalnick | Comments (0)

    Make or Break: The Linda Perry Project puts other talent reality shows to shame in that it truly is unscripted. Authenticity was one of the requirements for songwriter-producer Perry to sign onto the VH1 show. Debuting this summer, Make or Break follows the co-writer of such hits as “Get the READ MORE

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    Veg Celeb: Q & A with Patricia de Leon
    By: Amy Spitalnick | Comments (0)

    Patricia de Leon’s career in front of the camera began with her work as an anchor and reporter in her native country, Panama. Then Hollywood beckoned. De Leon has appeared in films as well as on TV, including the Starz series Magic City. A vegetarian, she’s taken a real-life role READ MORE

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    Tell VT: What fruit or veggie did you hate as a kid—but love now?
    By: Vegetarian Times | Comments (93)

    What fruit or veggie did you hate as a kid—but love now? Share your comment below, and see what others have to say. Our favorite responses will be published in the next issue of Vegetarian Times. READ MORE

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    Parmesan Cheese: Veg or Not?
    By: Tami Fertig | Comments (20)

    Readers often ask us why we use Parmesan in our recipes. Isn’t it off-limits to vegetarians? Actually, not always. Here are three handy tips for finding a veg-friendly variety (or cheesy substitute!) to sprinkle on all your eggplant Parmesan and Italian chickpea soup. READ MORE