mark twain once called the cherimoya "deliciousness itself!" its ancient history is rooted along the peruvian andes, but this domestic baby cost six fat dolla billz so i guess i'll have to wait a couple years till we hike the salkantay for a taste of genuine moche ambrosia.
whole, it could almost be taken for an artichoke-- its lapidarian shape makes it appear leafed, layered. cut, it is unimpressive at first and looks like it should taste like raw potato or wet white fur. but the flavor is so interesting, like papaya-kiwi cough syrup, or mango nitrous oxide. i probably waited a day too long to dig in; the fruit was a bit slimy and browned with oxidation almost immediately. but i've never tasted anything so astonishingly sweet by pure nature.
i also saved the seeds in case anyone is interested in planting a cherimoya tree in their front yard. a new england climate isn't ideal, but something will grow, i'm sure of it.
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