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	cherimoya chef's salad chemisé; en chemise chenna cherimoya Cherry Heering Cheshire cheese Chianti Definition: [chehr-uh-MOY-ah] Also called custard apple, this large tropical fruit tastes like a delicate combination of pineapple, papaya and banana. Irregularly oval in shape, the cherimoya has a leathery green skin that has a scaly pattern not unlike large, overlapping thumbprint indentations. The flesh, peppered with large, shiny black seeds, is cream-colored and the texture of firm custard. Now grown in California, cherimoyas are available from November through May. Purchase fruit that's firm, heavy for its size and without skin blemishes; avoid those with brown splotches. Store at room temperature until ripe (they will give slightly with soft pressure), then refrigerate, well wrapped, up to 4 days. Serve cherimoyas well chilled. Simply halve, remove the seeds and scoop out the flesh with a spoon. Cherimoyas contain a fair amount of niacin, iron and vitamin C. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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