Cherimoya
Annona cherimola · custard apple · chirimoya
Cherimoya: what every chef needs to know
Open any well-stocked walk-in and chances are you will find Cherimoya — a subtropical fruit native to the Andes of Peru and Ecuador once described by Mark Twain as "the most delicious fruit known to men". The creamy white flesh has a soft, custard-like texture with flavour notes simultaneously of pineapple, banana, vanilla and strawberry. The green skin has a distinctive scaly structure. Cherimoya is strongly seasonal, with the best fruit from November to February. Important: the black seeds and the skin contain toxic annonine alkaloids and must never be consumed or blended into the fruit.
Cherimoya: nutritional values per 100g (vers vruchtvlees)
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 171686) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 171686).
Cherimoya: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
classic Peruviaanse sorbet of cherimoya with lime and a pinch cinnamon, served in the uitgehollde peel
airy mousse of cherimoya with gelatin and whipping cream, finished with passievruchtcoulis
Cherimoya-segmenten next to mango, papaja and physalis on plankje with honey and kokosyoghurt
Cherimoya: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Halveer along the evenaar, remove all pitten carefully, serve in the bowl as a kommetje with spoon
Blend vruchtvlees without pitten and peel, add lime and light suikerstroop to; brix 28 for goede texture
strain pureed vruchtvlees, vouw airy through half-opgeklopte cream and agar-agar as stabilisator
Cherimoya: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Cherimoya: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Cherimoya is available from October to March via imports from Peru, Ecuador and Spain (Málaga). Ripe fruit yields to gentle pressure, similar to an avocado.
Cherimoya: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Cherimoya: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
peach- and abrikoosnuances with fine bubbles complement the creamy, vanilleachtige sweetness of cherimoya
- Moscato d'Asti DOCG
Honingzoete druppelwijn with krachtig sour balances the rich romigheid of cherimoya sorbet and mousse
- Mosel Auslese
- Nahe Auslese
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Cherimoya
At what temperature should you store Cherimoya?
Store Cherimoya at 12–15°C (ripeen at room temperature, thereafter 4–6°C), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Cherimoya professionally?
The primary professional technique for Cherimoya is Raw with spoon serve at kamertemperatuur for 5 min. Always verify core temperature with a calibrated probe thermometer.
Does Cherimoya contain allergens?
Cherimoya is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
What is the nutritional value of Cherimoya?
Cherimoya provides 75 kcal, 1.6g protein and 0.7g fat per 100g raw product. Source: USDA FoodData Central (FDC ID 171686).
When is Cherimoya in season?
Cherimoya is in season in Northern Europe during Oct, Nov, Dec, Jan, Feb, Mar. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
Read full disclaimer ▼
Collapse ▲
Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
