Here’s a Mohan Cherimoya. I brought it to the cherimoya tasting but it wasn’t ripe so I let it ripen a few more days and then refrigerated it. I’ve had a lot of cherimoyas ripening and falling off the tree and some are knocked off by animals and I eat these injured fruit first so this fruit is a bit past it’s prime.
It tasted like an average cherimoya with good sweetness (19.2% Brix) and a little acidity. I’ve had this cherimoya before when it was a lot better. I’m pretty sure this fruit was picked about a week or more early as there was no light green or yellowish green blush on the skin.
Here is a Radhica Cherimoya, same story as the Mohan, too many cherimoyas, too little time. This fruit tasted better than the Mohan. It was sweeter (21.3% Brix) and had better acid balance. It also had a slight pineapple flavor and an aftertaste that was a bit bubblegum perfume like. This was a good fruit and I wish I would have eaten it at peak ripeness. This fruit was also picked a bit under ripe but it was still good.
Simon
