Cherimoya

Today I want to introduce you to the most delicious fruit, cherimoya, from my orchard. In India we call it Sitaphal. Cherimoya has creamy, white flesh and numerous dark colored seeds are embedded in it. When you chill this fruit and eat it, it tastes like a cross between custard and sherbet, which gives its secondary name, custard apple. The skin and seeds are not edible. When you buy the fruit, you should let it ripen at room temperature until it is soft to touch. To serve this fruit, cut it in half and place one half in a bowl and serve with a spoon. You just scoop the flesh with the spoon and eat it while discarding the seeds. Sometimes I think about developing a recipe for ice cream using this fruit.  But I don't  have the heart to spoil the natural sweet and creamy fruit with processed sugar. Who needs ice cream when you can indulge with the delectable fruit cherimoya?


 The next time you find cherimoya in your supermarket, buy it and give it a try. I am sure you will like as much as I do.

  

  

For more memorable centerpieces, tablescapes, and recipes, please check out my book, Entertaining From an Ethnic Indian Kitchen, at my website komalinunna.com.

Please visit Susan's blog for Metamorphosis Monday.

Figs

My fig tree went crazy this year. I got an abundance of figs. I know what I am doing tomorrow: making ginger fig jam.