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The Selma cherimoya is a medium-sized variety that can range widely in shape, from egg, to heart, to perfectly round. On the outside it is not the prettiest of cherimoyas, as it usually develops rusty brown patches which are an indication of its ripeness. The outer surface is otherwise a pale green color with nub-like protrusions that have an occasional blackish-brown spot on their tip. The inner pulp is dotted with large inedible black seeds, and is creamy white with a pale pink tinge. The deepest pink color is found just under the surface of the skin. The superior flavor and texture of the Selma cherimoya regularly ranks it above most other varieties, offering tropical notes of pineapple, banana, mango and tart strawberry.
The Selma cherimoya is available late fall through spring.
The Selma cherimoya, sometimes simply referred to as a Pink cherimoya, is a uniquely colored variety of Annona cherimola. It is just one of the more than one hundred cherimoya cultivars and the only one of its kind known to have a pink tinged flesh. The name "cherimoya" is derived from the Quechua (Incan) word, "chirimuya", meaning "cold seeds" as the seeds will germinate in altitudes up to six thousand feet where temperatures regularly plummet near freezing. This is particularly true with the Selma variety, where it has been found that colder weather develops the best flavor and the pinkest colored flesh.
Like other cherimoya varieties, the Selma is high in calories, fiber, vitamin C, calcium, niacin and phosphorus.
Selma cherimoyas have a tropical sweet flavor and unique pink color that is most apparent when eaten fresh. They are best raw used in fruit salads or even blended into a pink-tinged smoothie. Complimentary flavors include, passion fruit, coconut, papaya, banana, citrus, ginger, berries, caramel, honey, dates, macadamia nuts, almonds, vanilla and lemongrass. Harvest fruits when the pale green skin starts to show hints of yellow, or when the surface gives a little to a gentle touch. The Selma variety will appear almost bruised with brownish spots when fully ripe. They may be stored at room temperature to fully ripen once off the tree or immediatey refrigerated to halt over-ripening.
Cherimoya trees are native to the Andean valleys of Peru, Ecuador, and Colombia. Today they are commercially grown in Australia, South America, Asia, Spain, Italy, and California. They are a rather dense tree that can reach thirty feet or more in height is deciduous from February through April. In Central and South America, the trees grow wild in tropical highlands of the Andes Mountains where they thrive in the mild summer and cool nights. Flowers bloom from late winter to early summer, followed by fruit which ripen from October to May. The Selma variety can take even longer for its fruit to come into season, in some cooler regions as late as June or July.
Recipes that include Selma Cherimoya. One is easiest, three is harder.
|In My Red Kitchen||Cherimoya Cookies|
|The Yankee Chef||Gluten Free Cherimoya Zucchini-Bread with Lemon Glaze|
|Recipe of Health||Bananas Faustos with Cherimoya Salsa Recipe|
|Unconventional Baker||Raw Cherimoya Custard Pudding|
|Tasty Kitchen||Cherimoya Pie|