cherimoya [chehr-uh-MOY-ah]

Also called custard apple , this large tropical fruit tastes like a delicate combination of pineapple, papaya and banana. Irregularly oval in shape, the cherimoya has a leathery green skin that has a scaly pattern not unlike large, overlapping thumbprint indentations. The flesh, peppered with large, shiny black seeds, is cream-colored and the texture of firm custard. Now grown in California, cherimoyas are available from November through May. Purchase fruit that’s firm, heavy for its size and without skin blemishes; avoid those with brown splotches. Store at room temperature until ripe (they will give slightly with soft pressure), then refrigerate, well wrapped, up to 4 days. Serve cherimoyas well chilled. Simply halve, remove the seeds and scoop out the flesh with a spoon. Cherimoyas contain a fair amount of niacin, iron and vitamin C.

one of my new finds as I begin to explore the various farmer's markets in LA. the odd shape intrigued me at first and once I got home and opened it up for the taste, I was sold on it's amazing flavor.