Buy Cherimoya and White Sapote Direct from organic farmer

Cherimoya: My Bread and Butter !


CCOF certified since 05/15/1989

Organic since 79

Organic Cherimoya

If you want them you know I got them:

CCOF organic cherimoya and organic white sapote



Now shipping White Sapote and Cherimoya Now

Dec 5 2018

Call Jim 805-570-6874

I cannot keep up with the orders and have asked Jim from

South Coast Organics

to help me out. you can get my MAIL ORDER fruit from Jim at


South Coast Organics




7074 Casitas Pass Rd.

Carpinteria Ca. 93013


please send e-mail to "Mail me : >

CCOF certified since 05/15/1989

Organic since 79

Twitter: cherimoyasal just learning to use twitter. I post here 1st.




I wish to build a Organic MAIL ORDER business by word of mouth, so if you get a box and like it PASS THE WORD


MONDAY is pick day weather may hold things up

Place you order using PayPal button

I still have White Sapote get a Large box White Sapote at this time!

Now shipping the Large Flat Rate Box 12x12x5 1/2


Organic White Sapote Shi pping in USA to your door.

I cannot keep up with the orders and have asked Jim from

South Coast Organics

to help me out. you can get my Organic MAIL ORDER fruit from Jim at

South Coast Organics


email Jim at James McKeon <>





if you want the combo

mix of organic cherimoya and organic white sapote

let me know .


Now shipping the Large Flat Rate Box 12x12x5 1/2 of White Sapote free shipping USA to your door

Now shipping White Sapote and Cherimoya

Aug. 1, 2018

Call Jim 805-570-6874




let me know .

please send e-mail to "Mail me : >





Organic Cherimoya  =you don't eat the seeds or skin=
The way I eat them: Ready when as soft as the palm of your hand with just a little give, I just cut in half and spoon out like a melon spitting out the seeds and discarding the skin.  Some time I cool them in the fridge . how could some thing so sweet be so easy to eat.

Some Pictures Don't panic grow organic


Noah's Ark Press Releases

If you have a problem finding organic food and If you don't see Noah's Ark organic produce at a store near you or can't get organic fruit where your live, you can call Diamond Organics. They carry my Cherimoya's, White Sapote, Avocados, Macadamia Nuts, and lemons along with other organic farmers fresh organically grown fruits, lettuces, greens, herbs and roots.To get Diamonds Organics Catalog you can Email them at : Organics@diamond or call them toll free at 1-888-ORGANIC (674-2642) or visit their home page at Diamond


Veritable Vegetable is the nation's oldest distributor of certified organic produce



Mail Order or CSA if there is any interest. call or email.

Also looking for a good store or a good organic trucking etc.

Look for my CCOF certified Cherimoya and White Sapote where organic food is sold.

My label if you don't see it at natural food stores ask:


click on Noah's Ark and take a ride by my Organic farm. try the street view.

Skype name santabarbarasal3 if you use Skype

Twitter: cherimoyasal just learning to use twitter.


WholeFoodsA chain of great health food stores has a great homepage and look for my fruit in these stores.

A Taste Test: Cherimoya

The Cherimoya Here are some great recipes and I would like to thank:Marilyn Rittenhouse Harris ( author of Tropical Fruit Cookbook by University of Hawaii Press and Mangos, Mangos, Mangos by Hawaiian Island Publishing.

White Sapote, Sapote, Zapote blanco, Casimiroa see what CRFG have to say

white sapote nutrition

White Sapote / Icecream Fruit/Harvest:Feb.-June/Sept.-Nov.

California Rare Fruit Growers,fact sheet cherimoya

Cherimoya Recipes taken from the California Rare Fruit Growers 1983 YearBook volume 15.

The Produce Corner Recipes The Cherimoya

Biological Control in Cherimoya's Taken from the Summer 1995 California Cherimoya Association Newsletter

Press here to read Cherimoya Fruits Of the Incas from A. L. Pitkanen


One of the greatest plantsman I know is Paul H. Thomson. I have learn a lot from this individual. Take a look at what he has to say about setting it up to have fresh fruit at all times. He got me off on the right foot. Taken from California Rare Fruit Growers: Volume 8 Number 1 February,1976 :Fruits The Year Around::::::: Paul H. Thomson

Produce Notes -Cherimoya's
Taken from Veritable Vegetable a wholesale company specializing in certified organically grown fruits and vegetables since 1974


Careful handling brings the rewards of this sweet, custard like fruit.

Cherimoya (Annona cherimoia) is a wonderful, exotic fruit that requires special handling by growers and consumers alike. For the growers, this special handling starts when the flowers come into bloom. Cherimoyas won't even bear fruit without some help. In their native habitat of Peru and Ecuador, there is an insect that pollinates the cherimoya flowers, but the insect doesn't reside in the U.S., so the growers in this country have to pollinate each flower by hand . Its a labor intensive process in which pollen is brushed from the flower into a film canister, or other small container, and then bruised on to another flower when the flower's stigma is receptive. This pollination process last for several months as the tree comes into bloom. Sometimes the flowers will self pollinate but self pollinated fruit can be misshapen. Nor is hand pollination 100% effective. Growers expect that some fruit will not form even though the flower was pollinated. You may wonder what all this fussing is about. Is it really worth so much trouble? If you"ve tried this delicate, custardy fruit with its primordial looking armor of green you probably would agree that yes it's worth the fuss. The luscious flavors of papya,banana and pineapple make this a truly special fruit worthy of the effort.

Not only does it need to be hand pollinated but it's delicacy of flavor is mirrored in its delicacy of constitution. This fruit needs to be pampered. Their tough looking exterior could lead you to believe that cherimoya's are ideal for tossing around in a game of catch. Not so! Cherimoya's bruise easily and are sensitive to extremes of heat and cold. Like avocados, cherimoya's can not be chilled before they ripen. Cherimoya grower Sal Schettino of Noah's Ark Farm says 50 degrees F is the ideal storage temperature to hold cherimoya's. Once ripe they can be refrigerated for up to 5 days,but be careful not to bruise them. Rough handling of even unripe fruit leads to off flavored bruised fruit.

Common varieties of Cherimoya are White, Booth, Bay and Spain. Cherimoya's make delicious sorbets or milkshakes, but their complex flavor and aroma is enjoyed when served halved or quartered and eaten with a spoon. Cherimoya's are rich in fiber,vitamin C and niacin.


Taken from Daimond Organics Cherimoya recipe sheet:

To Ripen:Place on a counter out of the sun or on the table in a fruit bowl,. Check your cherimoya every couple of days with your thumb for softness much like you would check ripeness in an avocado. You will notice the skin turning brownish as the cherimoya becomes soft and ripe. You'll need to find the happy medium, don't cut into it when you first notice ripeness,give it a day or two more. But if you let it sit out too long without eating it the sugar in the flesh will become fermented tasting. So don't wait too long for the right occasion to cut it open! Cut down the center from the top to bottom. Cut in quarters and eat with a spoon or hold on your hand and eat like a watermelon. Scrape the rind with your teeth to get every bit of sweet flesh, then discard the rind. Don't forget to spit out the big black seeds.

Cherimoya Bavaroise

2 good size cherimoya's

1 tsp. Vanilla

1 can (large) evaporated milk-frozen

1 cup sugar

1 envelope gelatin(without flavor)-dissolved in 1/2 cup of boiling water

Freeze can of milk. Mash the cherimoya and add sugar. Beat milk until it turns double in volume and looks creamy. Add the cherimoya gelatin and vanilla. Pour it into an oiled mold and refrigerate until it truns firm. Unmold when ready to serve. Serve it with chocolate sause.

Chocolate Sauce

1 can condensed milk(large)

1 can evaporated milk (large)

4 Tablespoons cocoa or chocolate squares.

Mix the ingredients in a pot,over low heat, stirring constantly until it gets slightly thick. Remove it from heat and add 2 Tbsp butter and 1 tsp. vanilla.

From the kitchen of Aunt Lucy

Cherimoya Custard Pie

1 10-inch unbaked deep-dish pie shell

1lb. ripe Cherimoya(peeled,seeded and diced)

3 eggs (separated)

1 cup evaporated milk

1/2 cup sugar

1/2 tsp vanilla

1/8 tsp salt

Sweetened Whipped Cream

Preheat oven to 450 degrees. Bake pie shell 5 minutes,set aside. Reduce oven to 375 degrees . In food processor, puree cherimoya until smooth . Whisk in yolks,milk,sugar,vanilla,salt until blended. Set aside. Beat egg whites until soft peaks form. Fold whites into cherimoya mix until no streaks of white remain(do not stir). Pour filling into crust. Bake 35-45 minutes or until filling is set and knife inserted halfway between center and edge of filling comes out clean. Cool,refrigerate. Serve wedges topped with cream. Makes one 10-inch deep-dish pie.


Back to Noah's Ark homepage