Cherimoya Parfait

By Marian Burros

Updated April 6, 2016

Total Time
10 minutes
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Cherimoyas, also known as custard apples and sometimes as sweetsops, can be used the same way as such fruits as peaches, berries, plums and nectarines. Pureed, they are delicious in mousses, sorbets, ice creams, tarts, and custards. But they do not take well to cooking; their sweetness seems to dissipate with the heat. When purchasing cherimoyas, look for slightly soft, dull-green fruit that is beginning to brown, but avoid those that are bruised and mushy. To ripen, keep at room temperature for a few days, then refrigerate.

Featured in: DE GUSTIBUS; CHERIMOYA: EXOTIC AND COSTLY TREAT FROM WEST

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Ingredients

Yield:6 servings

  • 1 cup heavy cream

  • 1 cup sour cream

  • 2 tablespoons orange juice

  • 2 teaspoons lemon juice

  • 4 teaspoons grated orange rind

  • ½ teaspoon vanilla

  • ¼ cup sugar

  • ½ cup cherimoya puree

  • 2 cups cherimoya chunks

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

24 grams carbs; 67 milligrams cholesterol; 298 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 13 grams saturated fat; 22 grams fat; 1 gram trans fat; 2 grams fiber; 27 milligrams sodium; 3 grams protein; 20 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Beat the heavy cream with the sour cream to a froth. Add the orange and lemon juices, orange rind, vanilla and sugar and beat until stiff. Blend in the cherimoya puree.

  2. Step 2

    Put half the cherimoya chunks, in equal portions, into eight parfait glasses. Spoon half the whipped mixture, in equal portions, over the chunks. Repeat with the remaining chunks and cream. Chill if desired.

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Susan

So how do you make Cherimoya purée? And where can I find cherimoya?

Margaux Laskey, Staff Editor

Peel the cherimoya then it cut into quarters. Remove the seeds. Cut the flesh into pieces. Place the pieces in a blender and purée. You can find cherimoya, when it's in season (peak is March and April), at specialty and ethnic markets.

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