Cherimoya tips and recipes from the L.A. Times Test Kitchen - Los Angeles Times

Cherimoya tips and recipes from the L.A. Times Test Kitchen

Step 1: Cut the cherimoya in half, then into quarters.

Step 1: Cut the cherimoya in half, then into quarters. (Eric Boyd / Los Angeles Times)

April 22, 2013 12 AM PT

New to cherimoya? Slice into the leathery green skin of this large tropical fruit and you find that cherimoyas have wonderfully fragrant, almost custard-like flesh. Check out the photos for how to cut them, along with three recipes.

Using a cherimoya

Step 2: Peel the cherimoya. (Eric Boyd / Los Angeles Times)

Using a cherimoya

Step 3: Slice the cherimoya, removing the large seeds. (Eric Boyd / Los Angeles Times)

Cherimoya cocktail

Click here for the recipe. (Karen Tapia-Andersen / Los Angeles Times)

Cherimoya semifreddo

Click here for the recipe. (Eric Boyd / Los Angeles Times)

Cherimoya tart

Click here for the recipe. (Eric Boyd / Los Angeles Times)

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