Ripe Cherimoyas are sweet, and eaten by cutting one open, discarding the inedible seeds, and scooping out the flesh is yummy, however, this Cherimoya Custard with Pistachios makes a very delicious and nutritious dessert.
The flesh of 1 ripe cherimoya (discard skin and seeds)
⅓ cup unsweetened vanilla almond milk
dash of salt (I like mine at about ⅛ tsp, though I don’t typically measure)
2 tbsp chopped pistachios
Blend all ingredients, except pistachios, into a smooth texture (only takes a few seconds).
Transfer into a glass jar, and cover.
Chill in the freezer for about an hour, stir in pistachios, and enjoy!