Cherimoya Alegre is the simplest, lightest, and most refreshing dessert you’ll ever have. No doubt about that. But you will only be able to try it if you find extremely sweet and creamy cherimoyas like the ones we get in every market, street vendor, and corner store in Peru. I need to mention that as much as Peruvians love this dessert, its origin and popularity are shared with Chile and other lucky countries in the region blessed with this fruit.
There is hardly a need for a recipe here, but I will still explain the way in which we assemble it. Add the Cointreau if you are planning to serve it to adults only, otherwise there’s no real need for this ingredient so just omit it. If you want to make it even more tasty add a scoop of orange sorbet, vanilla ice cream, or whipped cream on top before serving. Despite it’s simplicity it will look and taste like a stunning dessert!
- 1 ripe cherimoya (about 1.5 pounds)
- 1 cup freshly squeezed orange juice
- 2 tablespoons Cointreau (optional)
- Mint leaves to garnish
- Peel the cherimoya and take out the seeds with a spoon.
- Slice the fruit and put in a bowl or in glasses with orange juice and Cointreau, if using.
- Serve very cold, garnished with mint leaves.