Chirimoyas

This is chirimoya season, and since all of the chirimoyas in Europe come from the Costa Tropical just south of Granada (per my agronomist acquaintance Ignacio), I couldn’t not try one.

The chirimoya is on the left next to a huge Spanish mango.

The chirimoya is on the left next to a huge Spanish mango.

Chirimoya seeds are hard and as large as sunflower seeds in the shell. The flesh is soft  in the middle of the fruit (chirimoya are also called custard apples), and it flaked like moist fish when I ate it with a spot. Along the outer edges it was firmer and grainy like a pear. I would describe the flavor as very sweet, with a hint of vanilla.

Chirimoya seeds are hard and as large as sunflower seeds in the shell. The fruit is soft in the middle (chirimoyas are also called custard apples) and firmer and slightly grainy at the outer edges, like a pear. I would describe the flavor as very sweet, with a hint of vanilla.

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