Gothamist
A non-profit newsroom, powered by WNYC.
Gothamist
Listen Live
Food
Cherimoya Spotting: The Fruit Mark Twain Once Called "The Most Delicious Fruit Known To Man"
By
Jen Carlson
Published Sep 6, 2012
Modified Sep 6, 2012
Share
FacebookTwitterRedditEmail
Never miss a story
Email address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .
By
Jen Carlson
Published Sep 6, 2012
Modified Sep 6, 2012
Share
FacebookTwitterRedditEmail
We rely on your support to make local news available to all
Make your contribution now and help Gothamist thrive in 2026. Donate today
Gothamist is funded by sponsors and member donations
Photo by Jen Carlson/Gothamist
Over the weekend we came upon this interesting looking fruit at Garden Of Eden, wondering if it was really worth the $9.99/lb (though it's $2 less online). We weighed the lightest one we could find, which was just barely under one pound, and decided against the purchase. Later, we discovered that once Mark Twain called the Cherimoya "the most delicious fruit known to man," and sort of regretted the decision. In more specific terms, this is how it's been described: "The velvety flesh of a Cherimoya is a delicious, custardy blend of banana, pineapple and strawberry notes."
The fruit can usually be found here between March and May, according to Serious Eats, so it's unclear why it's showing up in September. But if you find some, here are some tips on how to best enjoy them:
Photo via Shutterstock
- Choose one with a green and golden hue.
- The fruit ripens very quickly at room temperature, and it's best to eat when they are slightly soft. A ripe cherimoya is like a ripe avocado—the skin may be a bit brown.
- Once ripe, you can store in the refrigerator for a couple of days, but they will start to lose their flavor.
- You should slice the fruit in half and scoop out the flesh with a spoon—do not eat the skin or the seeds.
- Some suggest sprinkling lime juice on the fruit before eating, or using it for the base of a smoothie, but you should just eat it raw and without any other additions. At least for the first time.
Tagged
cherimoya
fruit
original
Jen Carlson
Jen Carlson is a former WNYC and Gothamist editor.
Read more
Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
MORE food
North African restaurants are rare in NYC. These 10 are the best.
Egyptian, Moroccan, Algerian and Tunisian food is delicious but underrepresented in the city.
By
Robert Sietsema
Published Oct 10, 2026
10 dishes that demonstrate the delicious diversity of curry in New York City
The global dish is shapeshifting and ubiquitous.
By
Robert Sietsema
Food
10 dishes that demonstrate the delicious diversity of curry in New York City
The global dish is shapeshifting and ubiquitous.
By
Robert Sietsema
Frozen yogurt is back in New York City. So are the super long lines.
By
Sonia Rao
5 NYC banana puddings as good as Magnolia's
By
Hannah Frishberg
Where to eat in Greenpoint, Brooklyn right now, from Polish to Sichuan to Iberian
By
Robert Sietsema
Never miss a story
Catch up on the most important headlines with a roundup of essential NYC stories, delivered to your inbox daily.
Sign upEmail address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .