Cherimoya, often called custard apple, has flesh so creamy that it needs no banana or yogurt. A juicy nectarine brings freshness, and mint keeps the flavour light.
1
nectarine stoned
5 leaves
mint leaves
½
cherimoya ripe, flesh only, all seeds removed
5 oz
water
Garnish: Mint leaf · Ice: Served up, no ice
Creamy and fragrant, with tropical custard notes, juicy stone fruit and a fresh mint finish.
Cherimoya comes from the Andean highlands of South America and is also grown in Spain and other warm regions. Its white flesh is soft and sweet, with flavours often compared to banana, pineapple and pear. The large black seeds must always be removed, as they should not be eaten or blended.
Nectarine adds juice and a gentle acidity, balancing the richness of the cherimoya. Both fruits bring vitamin C and fibre. It is an unusual, dessert like smoothie for when you find ripe cherimoyas at the market.
Cherimoya seeds are hard and contain substances that should not be eaten, so they must never go into the blender.
Well stocked supermarkets and greengrocers sell them mainly in autumn and winter, often from Spain.
Yes, it contains only fruit, mint and water.
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