Frozen Cherimoyas Part Deux

For those of you who are more visually inclined, may I present:

The Frozen Custard Apple aka The Fresh-Frozen Cherimoya!


You will find them in the frozen section, three or four in a plastic mesh bag. I have no clue how to pick out a "good" bag. Just pick one that looks good to you.


Let it defrost fully. It will develop a frost fuzz, which makes it totally look like a little frozen brain.

Of course I could not wait for it to fully defrost. I broke it open as soon as I could.



It wasn't too bad. Not like the passionfruit incident. The taste is sort of frozen-flabby-sweet-beige and so I really need to try letting one defrost completely before eating it.
When and if that should happen, you will be the first to know.

Comments

tammy said…
God, I LOVE fresh cherimoyas (never tried frozen, though I can see how that might be good). In fact, I almost bought a cherimoya at Russo's today. In fact, I forgot that I meant to buy one at Russo's today until I read your post. Damnit.
May 14, 2009 at 1:46 PM
Post a Comment

Popular posts from this blog

You should be eating: Braised Chicken Meatballs

Image
This was an impulse order at the Dumpling Cafe on Washington Street in Boston. (True story: when I was telling my Mom where it was, I used the Naked i as a point of reference.) I'd actually gone for the xiao long bao (broth filled dumplings) also known as "Juicy Buns", which they are famous for apparently. Hey, better late to the party than to not party at all, right? Because I did my homework, I knew to load one on to the spoon and then to nibble a little hole and suck out the piping hot broth. That is a tip that you will thank me for later, I promise you. There is no time that biting down enthusiastically into a bun filled with scalding hot filling and broth will reward you in any way. Also I knew from my homework that the key was to order everything at once while the waitstaff was near you. So in a panic I ordered the braised chicken meatballs. What a treat! They come with baby bok choy and a plate of rice. I totally think you should go eat them righ...
Keep reading....

Check, check, check it out - Double Take giveaway!

Image
GIVEAWAY!! GIVEAWAY!! GIVEAWAY!! GIVEAWAY!! GIVEAWAY!! GIVEAWAY!! GIVEAWAY!! GIVEAWAY!! GIVEAWAY!! GIVEAWAY!! GIVEAWAY!! GIVEAWAY!! GIVEAWAY!! GIVEAWAY!! GIVEAWAY!! There are a lot of things I love about my job and this is one: our office has a full kitchen and we are encouraged to cook whenever we want. The kitchen happens to be next to the stockroom that is filled with our cookbooks AND there is a grocery store just down the street. How awesome is that? Pretty awesome! So today at work we are cooking out of one of the cookbooks we publish, Double Take by Jeremy Holt and AJ Rathbun . What I love about this book is that the recipes are pretty straightforward - whatever you make will turn out as expected. Which seems a trivial point, but I own a LOT of cookbooks and believe me there are plenty of recipes out there that just don't ever work out. Which is completely frustrating at 8:30pm when you are hungry and just spend $20 on groceries and are otherwise out of thin...
Keep reading....

Eastah Scorchah

Image
In April when the temps rise above 40, everyone around these parts switches over to iced coffee with a childlike glee that summah is just around the cornah. However when the temps rise to the 80's we all just complain. It's too soon for the beach, in a day or two the temps will drop back to the 40's, everyone is hot in their Easter dresses, it's too soon for A/C. We complain because we know that summah does NOT arrive in April, no matter how much global warming is happening, the possibility of a snow storm exists right through the end of the month. But hey, it was Easter and it was hot so we grilled and drank cold drinks and ate cool desserts. Sriracha grilled shrimp is literally one of my most favorite things to grill. If you are a recipe person, use this recipe from Food 52: Spicy Shrimp Recipe . If you are a just-wing-it cook like me, you basically marinate peeled and deveined shrimp in a gloopy mess of olive oil, Sriracha, garlic, Worcestershire sauce, br...
Keep reading....