Cherimoya salad with citrus dressing
A refreshing and creamy tropical salad featuring chunks of custard-like cherimoya fruit, typically tossed with a bright citrus dressing made from lime or orange juice, and often garnished with mint or nuts. This vibrant dish originates from the Andean regions of South America, particularly Peru and Ecuador, where the cherimoya is native. It's a popular way to enjoy the fruit fresh, balancing its sweetness with a tangy kick.
🍽️ Nutrition at a glance
This salad is primarily a source of carbohydrates, with a moderate amount of dietary fiber and very little fat or protein. It provides a good boost of potassium and vitamin C, with a typical serving containing roughly 150-200 calories.
Nutrition breakdown
| Calories | 175 kcal |
| Protein | 2.5 g |
| Carbs | 42 g |
| Fat | 0.5 g |
| Fiber | 7 g |
| Sugar | 28 g |
| Sodium | 10 mg |
| Potassium | 450 mg |
| Vitamin C | 20 mg |
| Magnesium | 40 mg |
| Vitamin B6 | 0.3 mg |
| Folate | 30 mcg |
| Manganese | 0.2 mg |
| Copper | 0.2 mg |
| Riboflavin | 0.1 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The cherimoya, often called the 'custard apple,' was praised by Mark Twain as 'the most delicious fruit known to men.' Nutritionally, this salad is unique for delivering a creamy texture without dairy, relying entirely on the fruit's natural flesh, and the citrus dressing helps prevent the fruit from browning quickly.
