The first thing you may say is "what is a cherimoya?"
Cherimoya is a sweet, pulpy, and fragrant rich fruit that is one of the most delicious tropical fruits of Andean valley origin. These greenish-yellow, conical fruits are from the evergreen trees belonging to the family Annonaceae, in the genus of Annona. The plant has been thought to be native to Loja region of Ecuador, bordering Peru, the low rising tropical forests of Central Andean Mountains. They're high in vitamin C, a natural antioxidant that helps the body resist infection, as well as a good source of B vitamins, notably vitamin B6 (pyridoxine), which provides 20 percent of the daily recommended value. Cherimoya provides high potassium levels, which helps control heart rate and blood pressure.
The reason we chose this unusual gem, because it is just about to go out of season.The cherimoya season spans from January to May. Look for firm fruit, unless you wish to eat them sooner, with uniform color. Surface scars are normal. Allow them to ripen on the counter until they give to slight pressure, similar to an almost-ripe avocado.
With blueberry season starting and cherimoya season ending, we thought this recipe would be the perfect choice as these two only see each other once a year.
1 medium cherimoya, peeled and deseeded (about 1 cup fruit)
1/2 cup strawberries
1/2 cup blueberries
3 cups fresh baby spinach
4 ounces almond milk
Blend and enjoy!