AI-generated image
Chirimoya alegre
Chirimoya alegre: 'happy cherimoya' in freshly squeezed orange juice
Chileans call it 'happy cherimoya': ripe custard-apple pulp dropped into fresh orange juice and served ice-cold. It turns up as the summer dessert after a big lunch in the Central Valley and in the Aconcagua valley, where much of Chile's cherimoya grows. The fruit should be soft like a ripe avocado; a hard one tastes starchy. The most common mistake is preparing the fruit ahead without juice, so it turns brown and loses its perfume: drop each piece straight into the orange juice. Remove every black seed, as the seeds must not be eaten or crushed. Chef's tip: squeeze the oranges yourself and taste before you sweeten; good juice often needs no sugar at all.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 ripe cherimoyasabout 1 kg in total
- 1 ¾ cups freshly squeezed orange juicefrom about 5 oranges
- 1 tbsp sugar (optional)only if needed
- 4 fresh mint leaves (optional)to serve
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/3 doneStep 1: Chill 1 ¾ cups freshly squeezed orange juice in a serving bowl. Taste it and stir in 1 tbsp sugar only if it is sharp.
Step 2: Cut 2 ripe cherimoyas in half, scoop out the white flesh with a spoon in bite-sized pieces, and pick out every black seed as you go. Drop the pieces straight into the juice and stir to coat.
10 minStep 3: Chill for 15 minutes, then spoon into glasses with plenty of juice and top with 4 fresh mint leaves. Serve the same day.
Nutrition per serving
- Calories
- 160 kcal
- Protein
- 2 g
- Carbs
- 38 g
- Fat
- 1 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chirimoya alegre take?
- About 15 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of freshly squeezed orange juice?
- Mandarin or pineapple juice, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Kartoshka cake
Soviet cafés and school canteens sold these knobbly brown 'potatoes' for a few kopecks, and they began as a thrifty way to use up sponge and biscuit trimmings at the bakery. Crumbs are bound with butter and sweetened condensed milk, flavoured with cocoa and vanilla, shaped into little potatoes, rolled in cocoa and finished with two dabs of pale butter cream for the sprouts. They are fudgy and dense like a brownie truffle, need no oven, and children love making them. Traditional bakers added a spoonful of rum, an optional extra for adult batches only; this version is alcohol-free with vanilla. The usual slip is coarse crumbs, which make the potatoes crack, so blitz them as fine as sand. Chef's tip: chill the shaped potatoes for at least 20 minutes so they hold their shape and slice cleanly.
Undu walalu
Walalu means bangles, and these dark, sticky rings of fried urad dal soaked in kithul treacle are a sweet that Sinhala families bring out for Avurudu and for special almsgivings, often made in large batches by an aunt known for her steady hand. A thick, fluffy paste of ground black gram is piped into loops and fried until crisp, then plunged straight into warm treacle, so the rings stay crunchy on the outside while drinking up the syrup. They taste a little like a darker, smokier jalebi, with a toffee finish from the palm treacle. Watery batter is what ruins them; it spreads into flat blobs, so grind the soaked dal with as little water as possible and beat it until light. This recipe uses no asafoetida, so it is naturally gluten free. Chef's tip: pipe the rings onto small squares of baking paper and lower them into the oil paper and all; the paper peels away in seconds.
Marquesitas
Evening in Mérida's Plaza Grande means the smell of marquesitas: thin batter pressed in hot hinged irons until crisp, then rolled like a cigar around grated Edam cheese and a sweet filling such as cajeta, chocolate-hazelnut spread or jam. Edam came to the Yucatán through the port trade with the Netherlands and became part of the local cooking, and the salty-sweet combination is the whole point. At home you can cook them in a thin, wide frying pan. Edam is usually made with animal rennet, so check the label or use a vegetarian Gouda-style cheese. Chef's tip: roll while the crêpe is still in the pan and hot; within seconds it hardens and will crack.




