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.
Varieties of Cherimoyas at the market
- Chaffey cherimoyas
- Fino de Gete cherimoyas
- Fortuna cherimoyas