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	Cherimoya
		A compound fruit, the cherimoya is conical or somewhat heart-shaped, 4 to 8 in (10 to 20 cm) long and up to 4 in (10 cm) in width, weighing on the average 5 1/2 to 18 oz (150-500 g) but extra large specimens may weigh 6 lbs (2.7 kg) or more.
		In Argentina, the cherimoya is mostly grown in the Province of Tucuman.
		In Peru, the ideal climate for the cherimoya is said to lie between 64.5° and 77°F (18°-25°C) in the summer and 64.5° and 41°F (18°-5°C) in winter.
	newcrop.hort.purdue.edu /newcrop/morton/cherimoya.html (3279 words)

	Cherimoya - Wikipedia, the free encyclopedia
		The Cherimoya (Annona cherimola; Spanish Chirimoya) is a species of Annona native to the Andean-highland valleys of Perú, Ecuador, Colombia and Bolivia.
		Although it is widely popular in Chile, Cherimoya is not native to that area.
		Pollination for the cherimoya is unusual in that the flowers are hermaphroditic but cannot pollinate themselves.
	en.wikipedia.org /wiki/Cherimoya (595 words)

	Cherimoya
		The cherimoya is often considered one of the best-tasting fruits in the world, its commercial production hampered by its short shelf-life, often tender skin and difficulty harvesting the fruit.
		The cherimoya's rich and creamy pulp, with a hint of a sweet fruity flavor, makes an excellent dessert fruit and is becoming increasingly popular in temperate climates.
		Cherimoya's prefer a summer temperature of 65-80F, and a winter temperature of 41-65F.
	www.tradewindsfruit.com /cherimoya.htm (379 words)

	Cherimoya
		Pick ripe cherimoya as you would an avocado; brown-green coloring and fruit that yields to gentle pressure.
		Cherimoya is available late November through May from South America, Spain and California.
		Cherimoya trees originated in the South American Andes and are now grown successfully in this country, usually requiring elevations between 3,000 and 7,000 feet above sea level.
	www.produceoasis.com /Items_folder/Fruits/Cherimoya.html (153 words)

	Cherimoya - Simple English Wikipedia
		Cherimoya is a sweet fruit that comes mostly from Peru, Ecuador, Colombia and Bolivia.
		The inside of a cherimoya is soft, and it is white in color.
		The skin of the cherimoya fruit is green when it is ripe, and brown if it becomes too ripe.
	simple.wikipedia.org /wiki/Cherimoya (151 words)

	All About The Exotic, Subtropical Fruit - The Cherimoya
		Cherimoyas are like an avocado, in that they are quick to ripen at room temperature and are ready to eat when they are slightly soft to the touch.
		Cherimoyas are sublime when eaten as is, but they also are superb in a creamy fruit smoothie, or mixed in with ice cream or yogurt.
		The cherimoya is a native of the Andes Mountain range in South America the mountain area between Colombia to Bolivia, at an altitude of 1000 to 2000m.
	www.calimoya.com /about/about-cherimoyas.html (705 words)

	CHERIMOYA Fruit Facts
		Origin: The cherimoya is believed to be native to the inter-andean valleys of Ecuador, Colombia and Peru.
		Resentful of the excessive dry heat of the interior, it is not for the desert.
		Cherimoyas are susceptible to Armillaria (Oak Root Fungus) and Verticillium.
	www.crfg.org /pubs/ff/cherimoya.html (2076 words)

	[No title]
		The cherimoya is subtropical or mild-temperate and does not succeed in the lowland tropics.
		The cherimoya begins to bear when 3 1/2 to 5 years old and production steadily increases from the 5th to the 10th year, when there should be a yield of 25 fruits per tree—2,024 per acre (5,000 per ha).
		Cherimoyas are best served chilled, cut in half or quartered and eaten with a spoon.
	web.tiscali.it /leginestre/frutta/annona.htm (5338 words)

	Promoting cultivation of cherimoya in Latin America
		Cherimoya is a fairly dense, fast-growing tree that is often briefly deciduous during the coldest period.
		In Latin America cherimoya is a dual-context crop, grown under subsistence farmer to smallholder conditions (picked in the wild or grown in home gardens or backyards with limited market involvement) and under commercial farm conditions (characterized by improved cultivars and irrigation, commercial organization and processing infrastructure).
		The cherimoya is particularly vulnerable, as it generally grows in shallow soil with a limited water carrying capacity, on sloping land prone to erosion.
	www.fao.org /docrep/x2450e/x2450e09.htm (2885 words)

	Ventura County Cherimoya - Avocado, Citrus, Minor Subtropicals, and Soils/Water - Ventura County
		Cherimoyas usually are eaten fresh; however they are excellent in ice cream and sherbets.
		Cherimoya flowers, borne solitary or in groups of 2 or 3, are pendulous having three fleshy petals, a green to brown exterior, white interior, and are 1 to 2 inches in length.
		As is typical of the family, the cherimoya fruit is formed by the fusion or partial fusion of the carpels resulting in a more or less bumpy fruit with many seeds.
	ucce.ucdavis.edu /counties/ceventura/Agriculture265/Cherimoya.htm (1276 words)

	Cherimoya (Annona cherimola)
		The Cherimoya, native to the mountain valleys of Peru and Ecuador, was early introduced into Mexico and Central America.
		The cherimoya is essentially a subtropical fruit and has not grown well in the coastal area near Mayaguez (Puerto-Rico), where the trees bear only a few fruits of very poor quality.
		Cherimoya fruits reach a large size, often weighing 4 to 6 pounds.
	www.desert-tropicals.com /Plants/Annonaceae/Annona_cherimola.html (736 words)

	Cherimoya: lumpy, costly, but the flavor turns some people rhapsodic - recipes Sunset - Find Articles
		The cherimoya is considered the tastiest of a large family of tropical American fruits called anonas; it has a pleasing, sweet-tart flavor and a heady aroma reminiscent of banana, cherry, pineapple, strawberry, and vanilla.
		First, cherimoyas are expensive: $5 to $8 a pound (an average fruit weighs 3/4 to 1 lb.).
		White cherimoyas are conical, with a rougher skin that takes on a tan tone as fruit ripens.
	www.findarticles.com /p/articles/mi_m1216/is_n4_v182/ai_7427197 (799 words)

	Cherimoya Fruit and Pineapple - Fruit Information. (Site not responding. Last check: 2007-10-27)
		Cherimoya - The delicious fruit from the Incas often called the "love fruit" because of its heart-like shape.
		Cherimoya is the tastiest fruit of the various Anon varieties and
		Cherimoyas are ripe within two to three days at room temperature.
	www.thefruitpages.com /cherimoyas.shtml (302 words)

	Cherimoya
		Cherimoya was one of the main targeted native fruit species.
		For cherimoya, a survey in 13 villages, selected for their abundance of wild and semi-cultivated cherimoya trees, was realised by interviewing l62 farmers about their plants, cultivation practices, plant uses, commercialisation and crop related problems.
		For cherimoya the best accessions of the collection were selected and, because some pomological research has already been realised in exporting countries, their characteristics compared to commercial cultivars of cherimoya exporting countries.
	users.ugent.be /~tdirckx/cherimoya.htm (1140 words)

	Wow, how could something be so delicious!
		The cherimoya is the finest fruit of all the Annona species and considered one of the most exquisite fruits in the world.
		Cherimoya are a special kind of fruit called a syncarpium, where several pistils are fused together and united into a single mass along a central receptacle.
		The flavour is rich and aromatic, a blend of sweetness and mild acidity resembling a cross between banana, passionfruit, papaya and pineapple.
	cherimoya.orcon.net.nz /pages/des_fruit.html (337 words)

	The Cherimoya, Jewel of the Incas
		If we took all the fruits of the world combined and ranked them according to taste, then the cherimoya would surely be number one.
		Yes, the cherimoya also comes in pink...pink flesh, that is. The fruit is delicious, reminicent of a Booth but with a much more complex flavor.
		Cherimoyas have a starchy base, so just like bananas, most of the starch is converted to sugar even when ripening off the tree.
	www.cloudforest.com /fruits/cherimoya.html (832 words)

	Page Title
		It is important to study where cherimoya originated to determine the ideal cultivation conditions.
		Cherimoya probably originated in the highlands of Southern Peru and Ecuador.
		So cherimoya is not accustomed to the more extreme temperatures found both in California and Spain.
	www.cherimoyas.org /page25.html (376 words)

	Cherimoya (Site not responding. Last check: 2007-10-27)
		The cherimoya, native in the Northern Andes in South America, is a small spreading tree, up to 25 feet, with pubescent leaves up to 10 inches long.
		Fruit flavor is not equal to that of cherimoya.
		Ilama are rare in the U.S. Cherimoya trees are grown to a limited extent in California and Hawaii, mainly as individual specimens.
	www.hort.purdue.edu /newcrop/Crops/cherimoya.html (133 words)

	Cherimoya: The Produce Corner-Weekdays during Eyewitness News at Noon
		The fresh cherimoya originated centuries ago in the temperate valleys of South America which the Incas called "Cherimoya".
		Cherimoyas take great care and are hand pollinated to insure large, more uniform fruit.
		Cherimoyas, like most fresh fruits, have good quantities of vitamins A and C, are high in fiber, have no cholesterol and are virtually non-fat.
	www.wchstv.com /producecorner/the_cherimoya.html (370 words)

	In the Arboretum Today (Site not responding. Last check: 2007-10-27)
		The cherimoya is one of the most esteemed fruits in the Annonaceae family.
		The cherimoya was first planted in California in 1871, and after two generations the trees died and then were reintroduced.
		Cherimoyas are widely grown from seed to produce the rootstock where the desired type of cherimoya is grafted.
	home.att.net /~oc_crfg/alfredo-may02.htm (402 words)

	Page Title
		The California Cherimoya Association consists of growers, packers, and Cherimoya enthusiasts.
		It sponsors research into Cherimoya production and distribution, sponsors visits to orchards which produce Cherimoya and related semitropical fruit, and publishes a quarterly Newsletter addressing various topics related to Cherimoya.
		The CCA also sponsors an Annual Meeting of its members in which an internationally recognized authority on Cherimoya production is invited to give our members a speech on current aspects of Cherimoya production.
	www.cherimoyas.org (94 words)

	Accidental Hedonist - Tasting Notes: Cherimoya
		The cherimoya is believed to be native to the valleys of Ecuador, Colombia and Peru.
		For the record, there are three types of skin for at Cherimoya, and the one purchased had a skin entitled "Impressa" (smooth or slightly indented).
		Years later I discovered cherimoya and brought one to her -- it was what she'd remembered from 50 years back.
	accidentalhedonist.com /index.php/2006/01/13/tasting_notes_cherimoya (782 words)

	Cherimoya, Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR
		Cherimoya has the names, description, culture, cultivars and further readings.
		Cherimoya has uses, plant cultivation, origin and distribution and related species.
		Cherimoya has a description, growing conditions, tree management, hand pollinating, propagation, harvest to selling, ripening and eating, and varieties.
	food.oregonstate.edu /p/cherimoya.html (168 words)

	Noah's Ark Advertisement page.
		Cherimoya grower Sal Schettino of Noah's Ark Farm says 50 degrees F is the ideal storage temperature to hold cherimoyas.
		Cherimoyas make delicious sorbets or milkshakes, but their complex flavor and aroma is enjoyed when served halved or quartered and eaten with a spoon.
		Cherimoyas are rich in fiber,vitamin C and niacin.
	www.rain.org /~sals/cus1a.html (902 words)

	Cherimoya Produce Facts (Site not responding. Last check: 2007-10-27)
		Fruit size, color, absence of defects and decay, firmness (annona fruits are relatively soft fruits and must be handled with care to minimize bruising).
		Cherimoya, atemoya and sweetsop have high concentrations of sugars (14-15% when ripe) and moderate acidity (0.4-0.7% when ripe).
		Cherimoyas can be kept for up to 6 weeks at 10°C (50°F) in 5% O
	postharvest.ucdavis.edu /Produce/ProduceFacts/Fruit/Cherimoya.shtml (473 words)

	[No title]
		Spoon in layer of cream, all the orange sections, a second layer of cream and remaining cherimoya.
		Mash cherimoya by pressing it through a large mesh strainer with fingers.
		Blend cherimoya with orange juice, eggs and sugar until pureed.
	www.rain.org /~sals/eat.html (621 words)

	IPGRI-AMS Establishing a cherimoya regional genebank
		Cherimoya (Annona cherimola), one of 100 species of the genus Annona, is a native American custard apple that has been a delicacy amongst natives of the Andes since prehistoric times.
		The fruit originates in the inter-Andean valleys from southern Ecuador to northern Chile and the greatest diversity is concentrated in Ecuador and Peru, where both wild and cultivated forms are found between 1200 and 2000 metres above sea level.
		INIA, Spain, has established a field genebank for cherimoya in Peru, coordinated by PRONARGEB, the national programme.
	www.ipgri.cgiar.org /regions/americas/programmes/cherimoya.htm (409 words)

	Cherimoya, cherimoya fruit (Site not responding. Last check: 2007-10-27)
		Cherimoya pulp is sometimes used to make sorbet, ice cream or fruit drinks cherimoya..
		Cherimoya are oblong and vaguely heart shaped, with leathery green skin,.
		Pond apple (Annona glabra), a cherimoya relative native to swamplands of.
	www.lookfood.com /cherimoya.html (289 words)

	Cook's Thesaurus: Exotic Tropical Fruit
		cherimoya = custard apple = sherbet fruit = chirimolla = chirimoya = (incorrectly) pawpaw Pronunciation: chair-uh-MOY-yuh Notes: This South American tropical fruit is shaped like a pine cone and has a gray-green, scaly skin.
		Hard cherimoyas should be stored at room temperature until they give a little when squeezed, then they should be refrigerated until they're ready to serve.
		Substitutes: atemoya (this is a cross between the sweetsop and cherimoya) OR cherimoya
	www.foodsubs.com /Fruittroex.html (2234 words)

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