A basket of large cherimoyas.

Amy Bacheller’s Cherimoya Pudding


Cherimoya is available in the spring. This large, green fruit contains sweet, white flesh inside. It has large black seeds which should be discarded. Allow it to ripen at room temperature until it is soft to the touch, like an avocado. Once ripened, cherimoya will keep in the refrigerator or the flesh can be removed and frozen in ice cube trays. It makes a wonderful addition to smoothies.

This recipe is inspired by David Wolfe who suggested blending cherimoya with avocado. I tried it with my garden fruit and voila, Cherimoya Pudding was born. Adding  essential oils took it over the top! Enjoy this easy, delicious dessert with no added sweeteners.

Makes 4 servings (3 cups)

  • 2 cherimoyas, peeled, seeded and cut into chunks
  • 1 avocado, peeled, seeded and cut into chunks
  • 1 tablespoon lemon juice
  • 1/8 teaspoon Himalayan salt
  • 2 to 4 drops Citrus Fresh food-grade essential oil, such as Young Living Essential Oils

Place the cherimoya, avocado, lemon juice and salt in a high-power blender. Blend until smooth. Add the essential oil and blend briefly.

Serve immediately or store in a covered container in the refrigerator for up to five days.


This pudding can be made with any soft fruit, such as mango or peaches.

Pour into an ice cream maker to make sorbet.

Layer with berries and nuts to serve as a parfait.

Categories Desserts