WHAT’S A CHERIMOYA?

When our colleague Hannah Kaminsky mentioned that cherimoya was her favorite fruit, we were curious.

Depending on where you live, you may not come across this heart-shaped subtropical fruit often.

We had to head to a Latin American supermarket uptown. But seek it out we did, and the trip was worth it.

The fruit’s blend of banana, mango, passionfruit and pineapple notes is luscious. The ivory-colored flesh is creamy, similar to a ripe peach.

Also called a custard apple in the U.S., cherimoya is believed to have originated in the Andes Mountains.

The name originates from the Quechua (Inca) word chirimuya, meaning “cold seeds” (because the seeds germinate at high altitudes). It grows as a shrub or tree.
 
 
HOW TO BUY & SERVE CHERIMOYA

The pale green, shingled skin must be handled with care to avoid bruising. Choose unblemished fruit that is firm and allow it to ripen at room temperature.

As it ripens, the skin will turn a darker green and will yield to gentle pressure. Refrigerate soft fruit and consume it as soon as possible for the best flavor.

To serve, chill the cherimoya, cut it in half, spoon out the seeds and eat the flesh with a spoon. It can also be turned into desserts, such as crêpes, custard (hence the name “custard apple)”, dessert sauce (purée), fruit salad (as with apples, dip cut fruit in lemon or orange juice to prevent darkening), mousse, pie filling, pudding and sorbet.

[1] A cherimoya. Now you know! (photo © specialty produce company Sid Wainer).

[2] Another perspective (photo © specialty produce company Baldor Food).

You can freeze the cherimoya and eat it as ice cream, from the shell. Definitely try this!

And you can drink it. Whip up a shake, smoothie, cherimoya Daiquiri or other fruity cocktail.

To usher in spring, which began today, make Hannah Kaminsky’s tropical cocktail or smoothie, Cherimoya Lava Flow.

Celebrate spring with this Cherimoya Lava Flow. Photo and recipe courtesy Hannah Kaminsky.

From Hawaii, where her local farmers market has plenty of cherimoyas, Hannah writes: “It’s a pricy treat to be sure,” even though grown locally. Her favorite way to enjoy the ripe, custard-like flesh is to dig in with a spoon.

“With an overripe fruit, though,” she advises, “the only thing one one can do is blend and drink it. That’s where the idea to create a tropical shake came from, playing off the classic umbrella drink, the lava flow.

“Fiery red rivulets of strawberry ‘lava’ flow throughout a classic coconut-pineapple rendition of this refreshing island staple, finished with a kiss of light rum. The sweet, creamy richness of cherimoya transforms the drink into an exotic new experience, which is just as luscious with or without the booze.

“In lieu of fresh cherimoya, you can substitute either 1 medium banana or 2/3 cup young coconut meat for a different, yet still delicious, taste.”

Of course, you can leave out the rum for a tropical smoothie. Substitute an equal amount of pineapple juice.

RECIPE: CHERIMOYA LAVA FLOW

Ingredients For 2 Servings

For The Strawberry Lava Sauce

 
For The Creamy Cherimoya Cocktail

 
Preparation

1. PREPARE the strawberry sauce first by combining the strawberries, sugar and lime juice in a small saucepan over low heat. Cook gently for about 10 minutes, just until the berries have softened and the sugar dissolved. Transfer to a blender and thoroughly purée so that no chunks of fruit remain. Strain out the seeds if desired and set aside.

2. RINSE and dry the blender bowl and return it to the base. Slice the cherimoya in half and use a spoon to scoop out the flesh, discarding the black seeds as you encounter them. Add the cherimoya to the blender, along with the pineapple, coconut milk and 1/4 cup of rum. Blend on high speed until completely smooth. Add more rum to taste.

3. DIVIDE the cocktail between two glasses and drizzle the strawberry “lava” into each one, aiming for the sides of the glass to create the greatest visual impact. Serve with a tall straw and an additional wedge of fresh pineapple for garnish.

The artichoke stem is also delicious. It is an extension of the artichoke heart.

The thistle family is a group of flowering plants that have leaves with sharp prickles. They, along with the inner choke (more about that in a bit), make eating whole artichokes a labor of love, like eating a whole lobster. But like that lobster, what’s inside is more than worth it.
 
 
ARTICHOKE HISTORY

Native to the Mediterranean, the artichoke was popular with the ancient Greeks and Romans. The Greeks called them kaktos and the Romans called them carduus. The English word evolved from the medieval Arabic al-khurshuf, which evolved into alcachofa in Arabic, alcachofa in Spanish, carciofo in Italian, artichaut in French and Artischocke in German.

Artichoke cultivation spread to Italy and southern France in the late 15th and early 16th centuries. The original artichokes were small, the size of hens’ eggs. Breeding created the globe.

An artichoke in bloom in Montpellier, France. One the flower blooms, the flesh becomes coarse and barely edible. Photo by Alvesgaspar | Wikimedia.

March 16th is National Artichoke Hearts Day.

And now, let’s eat!
 
 
HOW TO MICROWAVE ARTICHOKES

Microwaving is much faster than conventional steaming on the stove top. Prep time is 3 minutes, cook time is 7 minutes.

While freshly-harvested artichokes are sweet, some cooks add a drizzle of lemon juice before cooking to eliminate any bitterness. (We’ve never had a bitterness problem.)

Ingredients

Melissa’s sells artichokes ready to microwave, wrapped in plastic with a red timing device that pops up when it’s ready. Photo courtesy Melissas.com.

Preparation

1. RINSE the artichokes, not just to clean them but to provide moisture for microwaving. Tear off any tiny lower leaves or leaves that are blemished.

2. TRIM any leaves from the stem. You can leave the stem on, or cut it off at the base of the globe and cook it next to it. (NOTE: Some supermarket artichokes have already been trimmed of the stem.)

3. USING a scissors, slice off the prickly tips of the leaves. Our mother, ever the creative kitchen artist, used a pinking shears to create a decorative edge. Drizzle a tablespoon of lemon juice into the wells of the leaves.

4. PLACE the artichoke in a microwave safe dish with 1/4 inch of water in the bottom, and over tightly with plastic wrap. Alternatively, you can cook them in a dish with a tight cover that keeps in the steam. Microwave on high for 7 minutes for one artichoke; 10 minutes for two; 15 minutes for four; 19 minutes for six.

5. CHECK for done-ness by removing a leaf from the center of the leaves. If it pulls out easily, the artichokes are done. If not done, continue to cook at 30-second intervals. After you try this technique, you’ll know what works for your microwave.

 
 
HOW TO BUY ARTICHOKES

We look for artichokes with the fewest blemishes and the longest stems.

As with any produce, don’t buy more than you will use in a few days. Keep them in the fridge until you’re ready to cook them.

How about a recipe for artichoke hearts-stuffed baked potato?

This was the story of my favorite cheese crackers: They simply vanished for no good reason. I even went to the bakery’s Facebook page and tried to cajole them into bringing them back (to no avail).

Then, in pursuit of some g-free graham crackers for Magic Bars, I stumbled across Marilyn’s Gluten Free Gourmet products in the natural foods section of an out-of-the-way Publix outside of Atlanta, Georgia.

I grabbed the graham crackers and a pack of their cheese straws as well, ever hopeful that I might find a replacement for my late, lamented cheese crackers.

After thanking the manager for stocking such a good variety of gluten-free products, I made haste to the car and opened the package of cheese straws. Out wafted a pungent Cheddar-y aroma that was the first hint of the Total Cheese Satisfaction that lay in store.

Can I say that they are even better than a wedge of Cheddar cheese? Because these cheese straws combine the sharp, sophisticated flavor of a fine Cheddar cheese with the crunch and texture of a delicious gluten-free cracker.

Now, this is not a diet product. Marilyn’s is based in Georgia, so it is a rich and celebratory treat in the Southern tradition. The great part is that they are so satisfying, you don’t have to eat a whole package in one sitting—although some may choose to do so (ahem).

But one to two straws can hold you down very well between meals. They would also make a great party snack, though one that would quickly disappear, so plan accordingly.

As a bonus, Marilyn’s cheese straws come in several varieties: Traditional Cheddar, Jalapeño Cheddar, and a White Cheddar & Chive. Of these varieties I have to confess that the Jalapeño is my favorite; the spice of the pepper enlivens and cuts the richness of the cracker.

Marilyn’s Graham Crackers. Photo courtesy Agrafrutti.

All products are safe for those with gluten intolerance and Celiac disease and contain no trans fats, preservatives, artificial flavors or artificial colors. Some products do contain dairy, so please read the label; and they are produced in a facility that also uses tree and ground nuts.

Marilyn’s products are available at Agrafrutti.com and in some Whole Foods Markets.

 
The brand also offers Artisan Flatbread Crackers and Cheese Buttons, not yet tried by us (but we look forward to them).
 
— Georgi Page

ABOUT MARILYN’S GLUTEN FREE GOURMET

After many years of passionate baking at home, Marilyn Santulli was diagnosed with gluten intolerance. To continue enjoying gourmet baked goods and share them with other GF consumers, she decided to open a gluten-free bakery.

Her American Gra-Frutti Bakehouse & Shop in Roswell, Georgia is open weekdays from 9 to 5 (fresh breads need to be ordered in advance). In addition to breads, muffins and cakes, the shop carries all varieties of the Marilyn’s Gluten Free Gourmet packaged line.