Batido de Cherimoya

With my manuscript deadline closing in, I haven’t been able to update as much as I’d like.  For months now, I’ve been waiting for life to get back to normal but am starting to realize that this might be it.  Not wanting to stay away any longer, I’ve decided to keep it light and frothy – very frothy – and write about batido de cherimoya.  I had it for the first time at a small Peruvian restaurant my mother wanted to try.  Lost in a tetris-like configuration of strip malls, it was actually a great place with amazing ceviche and Miami-eccentric service.  Their jugo de cherimoya reminded me of the icy champola de guanabana (another tropical fruit with a pre-historic exterior and sweet center) I had growing up. I couldn’t wait to make it at home though cherimoyas rarely make an appearance in New York.  I finally came across a few in the basket reserved for exotic fruits at a nearby market.  Just in time for the worst of the heat wave, they were firm and bright green when I bought them, then quickly ripened in what felt like a couple of hours.  With little time to spare, there was nothing to do but toss it in a blender and get them as cold as possible as quickly as I could.  It didn’t last long but it was just enough time for me to catch my breath and keep going.

Batido de Cherimoya

1 cup fresh or frozen cherimoya pulp
2 cups whole milk, kept cold
1 cup crushed ice
¼ cup sugar, more or less to taste

If using fresh cherimoya, peel and seed fruit then roughly chop.  Add to a blender and process until smooth.  Strain the puree discarding solids.  Return to blender and proceed as directed.

Combine the pulp, milk, ice in the jar of blender and process at highest speed until frothy.  Add sugar to taste.  Serve in chilled glasses.

Makes 2-4 servings.