Cherimoya is called a custard apple or sherbet fruit. This desert fruit has a sweet, juicy, custardlike flesh.
Look for Cherimoya from November through May with peak season in March and April.
Cherimoya should be firm and have a uniform yellow green color. Avoid fruits with blemishes or a fermented aroma.
Let the cherimoya ripen at room temperature until it gives to soft pressure. The fruit may turn brown as it ripens. Wrap in a paper towel and refreigerate for up to 4 days. Serve cold.