Cherimoyas

I was browsing my blog feeds pretty quickly today using Google Reader and saw a pic of cherimoya on Tastespotting.

The Tastespotting pic goes to this LA Times article.

I thought I had a pic of Brad crushing some up for some afternoon drinks, but I guess not.

CHERIMOYAS, with their haunting perfume, creamy texture and a delicate flavor that combines notes of pear and passion fruit, are becoming more plentiful every year here during their season. For a few weeks, they’re not rarities (though they do look antediluvian), they’re piled high in farmers market stalls . so it’s time to stop thinking of them as simply treats out of hand and figure out wonderful ways to cook with them.



Or actually, not cook with them. Just slicing, pureeing or muddling the uncooked flesh preserves the integrity of this delicate fruit. They may look more like immature pine cones than anything tropical, but they’re easy to incorporate into desserts and cocktails . a melt-in-your-mouth tart, a creamy semifreddo, a breezy drink with a little rum and a little tequila.

Mmm

That Tastespotting blog is dangerous