Selma Cherimoya
Estimated Inventory, lb : 0
Description/Taste
Selma cherimoyas are medium-sized fruits that can be egg-shaped, heart-shaped, or completely round. They measure about 10 to 20 centimeters long, 7 to 10 centimeters wide, and weigh around 150 to 500 grams each. Selma cherimoyas have pale green skin with nub-like protrusions and occasional black-brown spots on their tip. Their flesh is dotted with large inedible black seeds and has a cream-white hue with a pale pink tinge. The deepest pink color lies just beneath the surface of the skin. This flesh has a gelatinous, creamy, and juicy consistency similar to Soursop fruits. Selma cherimoyas have a tropical flavor with notes of pineapple, banana, mango, and tart strawberry.
Seasons/Availability
Selma cherimoyas are available from mid-fall to spring.
Current Facts
Selma cherimoyas are botanically classified as Annona cherimola and belong to the Annonaceae family that also includes soursop, sweetsop, atemoya, and sugar apple. This variety is often referred to as Pink cherimoya because it is the only one of over 100 cherimoya cultivars with pink-tinged flesh. The name cherimoya is derived from the Incan word chirimuya, meaning cold seeds, as the seeds can germinate at altitudes up to 1,800 meters where temperatures often dip near freezing. This may be true for the Selma variety as colder weather tends to produce the best flavor and pinkest-colored flesh even though the fruit also thrives in its native warmer climates. These fruits grow on trees that reach about 7.6 meters tall and bloom fragrant white flowers.
Nutritional Value
Selma cherimoyas are rich in vitamin B6 and vitamin C, both of which support immune function, aid in serotonin and collagen production, and promote healthy skin. The fruit also contains thiamin and niacin, essential for energy production and maintaining a healthy metabolism. This variety is a source of potassium, which helps promote heart and bone health, as well as muscle and nerve function, fluid balance, and energy production. The magnesium and phosphorus in Selma cherimoyas support metabolism, energy storage, kidney function, and tissue growth, while also helping regulate blood sugar levels and reduce stress and inflammation.
Applications
Selma cherimoyas are most commonly consumed fresh. To harvest them, wait until the pale green skin starts to show hints of yellow or when the surface yields slightly to a gentle touch. The Selma variety will appear almost bruised with brownish spots when fully ripe. These fruits are best used raw in fruit salads, paired with other tropical fruits like passion fruit, coconut, papayas, pineapple, and mangoes. They can also be blended into a pink-tinged smoothie or milkshake. Selma cherimoyas work well in desserts such as puddings, mousse, ice cream, cakes, muffins, and breads. They can be incorporated into savory dishes, including green salads or salsas made with lime, cilantro, onion, and chiles. This variety complements the flavors of bananas, citrus, ginger, berries, caramel, honey, dates, macadamia nuts, chia pudding, oatmeal, almonds, vanilla, and lemongrass. After harvesting they may be stored at room temperature to ripen further or refrigerated immediately to prevent over-ripening.
Ethnic/Cultural Info
Selma cherimoyas were developed by Paul Thomson, a pioneering horticulturist and rare fruit breeder whose self-taught expertise has significantly influenced the cultivation of exotic fruits in California. Thomson, who had a deep passion for plant breeding and agriculture, was instrumental in introducing and popularizing a variety of unique and lesser-known fruit species in the region. His work focused on creating fruits with exceptional flavor, texture, and adaptability to California’s diverse climates. The Selma cherimoya was developed through meticulous cross-breeding techniques to combine the creamy sweet taste of traditional cherimoyas with improved resilience and yield. Thomson’s efforts helped expand the farming of exotic fruits, elevating California’s reputation as a hub for diverse and high-quality produce.
Geography/History
Selma cherimoyas were developed by rare fruit breeder Paul Thomson in San Diego. They thrive during cooler seasons in subtropical and mild-temperate climates and are often grown from seeds in orchards and small farms. Selma cherimoyas are a descendant of the cherimoya species native to the Andean valleys of Ecuador and Colombia. This species spread to other parts of South and Central America through trade during the 17th century. By the 19th century, cherimoyas had been introduced to Spain, Italy, Hawaii, Jamaica, Haiti, North Africa, the Philippines, India, and Sri Lanka, where they became naturalized in many regions. Cherimoyas were introduced to California in the 1870s, and by the 1940s, they were being cultivated in small commercial orchards in San Diego County, where Selma cherimoyas were eventually developed. This variety is now primarily cultivated in commercial orchards in California or sold as seeds at nurseries for home gardening.
Recipe Ideas
Recipes that include Selma Cherimoya. One
is easiest, three is harder.| In My Red Kitchen |
|
Cherimoya Cookies |
| Tasty Kitchen |
|
Cherimoya Pie |
| Unconventional Baker |
|
Raw Cherimoya Custard Pudding |
| Recipe of Health |
|
Bananas Faustos with Cherimoya Salsa |
