FoodReference.com Logo

Food Trivia & Food Facts Section

An eclectic collection of information about various foods and beverages,
plants and animals from around the world

Home       Food Articles       Food Trivia & Facts       Today in Food History       Recipes       Cooking Tips       Food Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals

You are here > Home

 

 

FOOD TRIVIA and FOOD FACTS

CHEF to CHILTEPIN       Chef Boyardee       Chefs       Chefs on TV       Chelsea Buns       Cherimoya       Cherries       Cherries Jubilee       Cherry Peppers       Cherry Tomatoes       Chervil       Cheshire Cheese       Chess Pie      Chestnuts       Chevre       Chewing       Chewing Gum       Chicago       Chicken       Chicken, Frozen?       Chicken Bog       Chicken Boy       Chicken Consumption       Chicken Divan       Chicken Feathers       Chicken Soup       Chicken Tetrazzini       Chick Pea       Chicory and Endive       Child, Julia       Chile (country)       Chile Peppers       Chili (Chili Con Carne)       Chili Powder       Chiltepin

 

 

 

FOOD VIDEO SECTION
Recipe Videos, Food Safety,
Food Science, Food Festivals, Vintage Commercials, etc.

CHERIMOYA

Cherimoya

The cherimoya (Annona cherimola) is a member of the custard apple family, which includes the soursop, sweetsop, and atemoya. Native to the cool mountain valleys of Peru, and have been cultivated for local use for hundreds of years. The name 'cherimoya' comes from the Inca 'Quechua' language of Peru.

Cherimoya are oblong and vaguely heart shaped, with leathery green skin, which may be smooth or bumpy.  They normally range in size from 6 to 18 ounces, but may weigh as much as 6 pounds, and under ideal conditions can attain weights up to 15 pounds.  The flesh is light cream colored, juicy with a firm custard texture, and large inedible black seeds. The sweet taste is something like a mango/papaya/banana combination.

They bruise very easily and are very sensitive to severe cold, so commercial production is mostly local.  They are now grown in many Central American countries, Mexico, Hawaii, India, Australia, Spain, Florida and California.

 

 

 

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

Also see: Food Articles  and Cooking Tips

 

Culinary Schools
& Cooking Classes

From Amateur & Basic Cooking Classes to Professional Chef Training - Over 1,000 schools & classes listed for all 50 States, Online & Worldwide