Cherimoya: The Greatest Fruit on the Planet? Probably.

“We had an abundance of fruit in Honolulu, of course. Oranges, pine-apples, bananas, strawberries, lemons, limes, mangoes, guavas, melons, and a rare and curious luxury called the cherimoya, which is deliciousness itself.” 

(Mark Twain, Roughing It, 1872)

Creamy, sweet and smooth, cherimoya has been called by Purdue University "certainly the most esteemed of the fruits..." and we're inclined to agree. We love this fruit.

Here's why:

1. You can eat them raw: Easily broken or cut to expose the pleasant fragrance and delicious, custard-like fruit, they're usually eaten like an avocado: scooped out with a spoon, or cut in half lengthwise and peeled. This is our favorite way to consume all the interesting fruit that comes through the Co-op! Cherimoya fruit is creamy like a banana, but with a subtle flavor reminiscent of vanilla and pears. Some people taste pineapple or mango or even bubblegum, and ours at the Moscow Food Co-op are rather sweet and smooth.
2. Actually, you can eat them in a ton of different ways. Thick dark seeds pop up throughout the flesh of this unique fruit, so be sure to cut your pieces into cubes before adding them to your favorite smoothie recipes. The cherimoya will add a delightfully creamy texture and sweet flavor to any smoothie or morning drink, and can easily replace bananas for unique new variety. Cherimoya can also be cut into cubes, pureed, and used as a mousse or pie filling. 
3. Cherimoya seeds have interesting medicinal uses, and are toxic if crushed! Cherimoya seeds, if kept dry, will remain viable for several years. The seeds can be toasted, peeled and pulverized... the powder taken with water or milk can be used as a potent emetic and cathartic. Mixed with grease, the powder from the seeds is used to kill lice and is applied on parasitic skin disorders. Yikes! We'll stick to just eating the fruit. :-)
4. With zero saturated fat, cherimoyas are cholesterol-free, high in fiber, iron, and niacin, and contain powerful cytotoxins that are said to combat cancer, malaria, and human parasites. They're high in vitamin C, a natural antioxidant that helps the body resist infection, as well as a good source of B vitamins, notably vitamin B6 (pyridoxine), which provides 20 percent of the daily recommended value.

Come down to the Moscow Food Co-op and grab one of these delicious beauties today! 

Gluten-Free and Vegan Apple Peanut Butter Cake

Ingredients for a 10 inch springform pan

We use grams instead of tablespoons in a few sections of this recipe. This allows for a more precise measurement, and a delicious outcome.

Ingredients:

• One large banana
• 150 grams of maple syrup
• 250 grams of peanut butter, unsweetened. Creamy and salted is what we prefer!
• 0.25 cup to 0.5 cup coconut milk (or almond milk or similar)
• 120 grams of rice flour
• 2 teaspoons organic baking powder
• 1.5 tsp cinnamon
• 1 dash of vanilla
• 3 large Fuji apples
• 1 lemon

Instructions:

1. Preheat the oven to 320°F.
2. Line the bottom of the springform pan with baking paper, grease and flour the sides.
3. Wash the apples, cut two apples into very thin slices and mix them with the juice of half a lemon.
4. Peel the third apple and cut it into very small cubes and mix with the juice of the other lemon half.
5. Purée the banana, stir in the maple syrup and vanilla with a spatula or cooking spoon.
6. Then stir in the non-dairy milk – depending on the thickness, add 1/4 cup or 1/2 cup coconut milk (for instance: add 1/4 cup if your peanut butter is very creamy and melty; add 1/2 cup if it's more firm.)
7. In a separate bowl, blend the dry ingredients (rice flour, baking powder, cinnamon.)
8. Stir the peanut butter in a mixing bowl, then add the banana mixture. Slowly stir in the flour mix using a silicon spatula or cooking spoon. Mix all ingredients well. 
9. Fold in the cubed apples, and fill your springform pan with the batter. Press the apple slices lightly in the batter and bake for 45-55 minutes.
10. Brush the apple slices with your remaining lemon juice periodically while baking. 
11. When the cake is finished (a toothpick or caketester will come out clean when inserted in the center) let the cake cook on a cooling rack. Brush with a bit of maple syrup when serving.

We found that this cake makes a delightful and filling breakfast, but it can be eaten with ice cream as a dessert too! 

We found this recipe online at Our Food Stories and adapted it for the Moscow Food Co-op!