1 Peel the cherimoyas and break them into thick chunks to remove the seeds.
2 Squeeze the oranges and strain the juice. Sweeten with sugar if desired.
3 Place chunks of cherimoya in shallow dessert dishes and sprinkle lightly with powdered sugar.
4 Refrigerate juice and cherimoya separately. Add juice just before serving.
Advice of Wine to combine
Suggest from Sommelier
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice, and requires a mine with the same characteristics. Here I would dare to suggest a mature, dry Viognier, which is aromatically very similar to the cherimoya; a mine with body and great persistence on the palate, which allows it to pair with all the fruit in the dish.
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.