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General Produce

Cherimoyas

Common Packs:

10-lb. carton

Receiving Inspecting:

Look for well-shaped fruit that is bruise-free. Ripe fruit yields to gentle pressure. Size of cherimoyas does not affect quality.

Storage Handling:
 

Short-term storage recommendation (7 days or less)

  • 60-65° F/16-18° C
  • 85-95% relative humidity
Shelf-Life:
14 to 18 days.
Troubleshooting:

Cherimoyas bruise easily from rough handling; handle with care. Brown discolored skin and moldy stem are indications of overripe fruit. Inspect upon
arrival and use or display ripe fruit immediately.

Black discoloration of skin is indicative of chill damage. If damage is severe, flesh may also turn black. Do not store fruit below 45° F/7° C.

Usage Ideas:

  • Combine finely minced cherimoya, pineapple chunks, chopped mango, diced red onions, minced Serrano chile peppers, and lime juice; serve salsa with tortilla chips or use as a fish relish.
  • Add puréed cherimoya to Champagne vinaigrette.