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Season Sixteen, Episode Two. Under the Sun

Cherimoya Charms

Discover the cherimoya, a creamy tropical fruit with a custard like flesh that has been called one of the most delicious fruits in the world.

description for amiyah: a round cherimoya with scaly green skin made of overlapping segments, soft and creamy inside, glowing on matte black velvet.
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The Full Conversation

The complete script for this episode, with the two hosts, in eleven parts.

  1. Intro

    Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
    Poke: Living the gold leaf life. You good, Amiyah?
    Amiyah: I am wonderful, so happy to be back with you all.
    Amiyah: All right, let's spin the wheel and see what we have today.
    Poke: boom. Cherimoyas!
    Amiyah: The wheel spun and landed on the cherimoya, a fruit with a soft green shell and a creamy heart. The hosts were excited to explore a fruit so beloved it has been called one of the most delicious in the world.
    Poke: Oh, this is going to be a good one. Cherimoyas has range.

  2. History

    Amiyah: So where does cherimoyas actually come from?
    Poke: Cherimoyas come from the cool highlands of the Andes in South America, where they have been grown for centuries in Ecuador, Peru, and Bolivia.
    Amiyah: Okay, that is so good to know.
    Poke: The fruit spread to warm regions around the globe, and today it is grown in places like California, Spain, and Chile, where it is prized for its creamy, custard like flesh.

  3. Fun Facts

    Amiyah: Time for the surprising tidbits.
    Poke: A cherimoya is sometimes called a custard apple because its soft flesh feels like custard.
    Amiyah: That tracks.
    Poke: The famous writer Mark Twain once called the cherimoya the most delicious fruit known to men.
    Amiyah: Wait, really?
    Poke: The large black seeds inside are not eaten and should be removed.
    Amiyah: Okay, that is so good to know.
    Poke: Cherimoyas are related to soursop and the tropical pawpaw.

  4. Varieties

    Amiyah: Break down the different types for me.
    Poke: Cherimoyas vary in size and sweetness depending on the variety.
    Amiyah: Tell me more.
    Poke: The Fino de Jete variety from Spain is small and famously sweet.
    Amiyah: The Booth variety is large with firm, creamy flesh.
    Poke: Wait, really?
    Amiyah: The Pierce variety is juicy with a rich, sweet flavor.

  5. World Use

    Amiyah: Take me around the globe with this one.
    Poke: In Peru and Ecuador, cherimoyas are eaten fresh and blended into cool drinks.
    Amiyah: I did not know that at all.
    Poke: In Spain, the fruit is a prized summer treat grown in the south.
    Amiyah: That tracks.
    Poke: In California, cherimoyas are a specialty crop enjoyed fresh.
    Amiyah: Wait, really?
    Poke: Around the world, cherimoya flesh is scooped out and served chilled like a dessert.

  6. Myth

    Amiyah: Time for the Myth of the Week. What do people get wrong?
    Poke: A lot of people think some people think you can eat the black seeds of a cherimoya.
    Amiyah: Amazing.
    Poke: Here is the truth. You should not. The seeds are hard and are not meant to be eaten, so it is best to remove them and enjoy only the soft white flesh.

  7. Fan Question

    Poke: Time for our favorite part, the fan question.
    Poke: How do you know when a cherimoya is ripe?
    Amiyah: Ooh, good one.
    Amiyah: A ripe cherimoya yields gently when you press it, like a ripe avocado. It should feel soft but not mushy, and it is best eaten within a day or two of ripening.

  8. Host Opinions

    Amiyah: Here is where I land on this one, no sugar coating.
    Amiyah: Honestly, I went in unsure and came out a fan. It earned its spot today.
    Poke: Bold words from someone who once tried to put pineapple on everything.
    Amiyah: Amiyah loves cherimoya chilled and eaten with a spoon, calling it nature's pudding.
    Poke: Poke prefers cherimoya folded into a cold fruit smoothie.
    Poke: I mean, you are not wrong, but you are also very dramatic about it.

  9. Lightning Round

    Amiyah: Okay, quick facts, lightning round style.
    Amiyah: Cherimoya flesh is soft and creamy like custard.
    Poke: It grows in the cool highlands of the Andes.
    Amiyah: Its big black seeds are not edible.
    Poke: It is related to soursop and pawpaw.

  10. Recap

    Amiyah: Quick recap before we cook.
    Poke: The hosts learned that cherimoyas are a creamy tropical fruit from the Andes with custard like flesh, a sweet floral flavor, and a famous reputation as one of the most delicious fruits in the world.

  11. Recipe

    Amiyah: Time to head to the kitchen.
    Poke: Today we are making Chilled Cherimoya and Lime Cups. The full ingredients and steps are right below.
    Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™

Recipe Segment

description for amiyah: a stylized illustration of Chilled Cherimoya and Lime Cups, plated on a gold rimmed dish with warm golden tones and a soft orange glow, set against a deep matte black velvet background.

Chilled Cherimoya and Lime Cups

Ingredients

  • 2 ripe cherimoyas
  • 1 lime, juiced
  • 1 tablespoon honey
  • Fresh mint for garnish

Preparation

  1. Cut each cherimoya in half and scoop the soft flesh into a bowl, removing the black seeds.
  2. Mash the flesh gently with a fork until mostly smooth.
  3. Stir in the lime juice and honey.
  4. Spoon the mixture into small cups.
  5. Chill for 30 minutes, then garnish with mint and serve.

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