Cherimoya

By the way, all, I did indulge in a cherimoya from Garden of Eden Organics a couple weeks back. And I say "indulge," because these beastly fruits cost a bundle: $5.50 a pound, and they're not light. I wrapped it in newspaper, as advised by a nice gentleman at the stand, and let it ripen for a week, until it was quite soft, like a ripe avocado. I cut it in half and scooped it out with a spoon. The soft, creamy meat was like nothing I've ever had -- it was incredibly sweet, but with an unmistakable tartness to it. Almost as though you crossed a guava with a pineapple. If you're interested in experimenting with new flavors, give this guy a shot. A few words of advice: definitely refrigerate it before digging in. Either that, or cut it in half and place it in the freezer, then scoop it out like sorbet; I think that would be divine, and in continuation with the fad of a few years past of serving sorbet in a frozen shell of its original fruit. That would make for a lovely display. For an extra tropical presentation, consider placing an orchid or other edible flower atop the frozen fruit.