A tropical American fruit, cherimoyas are popular in the Southern hemisphere andSpain. In Britain they’re called custard apples which aptly describes their texture and flavor. Cherimoyas can be purchased online from melissas.com and need to be allowed to ripen until soft before using. The black seeds are poisonous when crushed, so be sure to discard them. Cherimoyas offer vitamin B6—an antioxidant and an anti-inflammatory, vitamin C, iron, and riboflavin for cell energy. These small, candy-like balls have a custardy flavor. Since many people have never tried cherimoyas, I like to serve them this way at parties as a small, dainty delicacy. I also like to eat them right out of the rind with a spoon.
Yield 12-24 Circles
2 ripe cherimoyas
1/2 cup sweetened, condensed milk
4 egg yolks
2 Tbsp. cornstarch diluted in 4 Tbsp. water
2 Tbsp. Smart Balance 50/50 Butter Blend
Demerara sugar crystals for coating
1. Scoop the white flesh out of the green cherimoya rind and discard the large, oval, hard black seeds. Mash the cherimoya pulp. Set aside.
2. Blend the condensed milk with the egg yolks and cook over medium heat, stirring constantly, until very thick, about 5-7 minutes.
3. Add the mashed cherimoya pulp and cook another 10 minutes, stirring all the while.
4. Add cornstarch slurry and butter substitute and continue cooking another 5 minutes, or until the mixture hangs together like a dough. Remove from heat and cool until comfortable to touch.
5. Roll teaspoons full of cherimoya candy together to form small balls. Dip balls in crystalline sugar to coat.