Cherimoyas are native to the Andean valleys of Peru and Ecuador. The flesh is heavily seeded and has a consistency similar to custard. This fruit is sometimes called a "custard apple."
A good cherimoyas will be firm, heavy for its size, and free of skin blemishes. Cherimoyas are ripe when the skin is a dark brown color. To eat, remove the seeds and scoop out of the skin with a spoon.
||Provides slowly released, sustained energy.
||Helps increase the elasticity, firmness, and suppleness
of the skin.