Cherimoyas originated in South America; the name comes from Quechua (a native language of the Andes region). These green and yellow-green fruit have an unusual appearance, akin to dragon scales. The pale flesh inside is soft, sweet and low in acid. The flavor can be reminiscent of other tropical fruits (banana, pineapple, papaya), berries and vanilla custard. The fruit contains black seeds like those of the watermelon, but larger.

January to May, look for firm fruit (unless you wish to eat them sooner) with uniform color, though surface scars are normal. Allow to ripen on the counter until they give to slight pressure, similar to an almost-ripe avocado. Once they are ripe, store cherimoyas in the refrigerator. To serve: chill or freeze, then cut in half and eat with a grapefruit spoon. Cherimoyas can also be made into juice, sorbets, or even a custard-like sauce.

In Season

January, February, March, April, May, November, December

Recipes with Cherimoyas

Shamrock Shake

Ray Plosscowe, raw foods chef

Articles about Cherimoyas

August 01, 2014

Rabbits, Pigs, and Herbs in Marin County

Take a behind-the-scenes look at Devil’s Gulch Ranch and Allstar Organics in Nicasio.

July 31, 2014

Volunteers of the Month: Summer Interns

CUESA says farewell and thanks to our summer interns, Janelle, Henry, and, Sarah.

July 25, 2014

The Great Tomato Debate

Confused by terms like heirloom, open-pollinated, hybrid, and GMO? We’ll help you sort them out.

July 18, 2014

Meet Marcy

CUESA is excited to welcome our new executive director, Marcy Coburn! Find out what inspires her work.

July 11, 2014

Farm Tripping

Summer is prime time for agritourism. Here’s our list of local U-picks, tours, and other farm fun.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »