Cherimoyas, also known as custard apples, are a tropical fruit native to the Andes mountains in South America. They have a green, scaly exterior and a white, creamy flesh that is sweet and slightly tangy. The flesh of the fruit is studded with black, inedible seeds.

To store cherimoyas, keep them at room temperature until they are fully ripe. Once ripe, they can be stored in the refrigerator for up to a week. To know that it is ripe, just press gently on the fruit, if it gives slightly it means it's ripe.

Cherimoyas are typically at their peak from December to May. The best way to eat them is scooping the flesh out of the skin and discarding the seeds. They can be eaten on their own or used in a variety of sweet and savory dishes.

One easy recipe that you can make is Cherimoya sorbet. All you need is 4-5 ripe cherimoyas, and 1/4 cup of sugar and 1/2 cup of water. Cut the fruit in half and scoop out the flesh and discard the seeds, put the scooped flesh into a blender and blend it till smooth. In a small saucepan, combine sugar and water and bring to a boil until sugar is dissolved. Add the sugar syrup to the pureed fruit and mix well. Place the mixture in a container, freeze it for 2 hours, and then blend it again, repeat this process for about 3 times. Then your sorbet is ready to enjoy!

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