Exotic taste of cherimoya fruit upgrades zucchini bread

Yankee Chef logoBy Jim Bailey

I use cherimoya in this recipe because it has been described as the tastiest fruit on Earth. It cost me about $5 for just one but I am glad I went to that expense.

It is a tropical fruit but is widely available in New England from late summer right up until the beginning of winter. The local supermarkets carry it frequently. However, if you have a hard time finding it or don’t want to pay the price, substitute mashed peaches, mangoes, bananas or any other type of soft fruit.

The tropical cherimoya makes a wonderful zucchini bread.

The tropical cherimoya makes a wonderful zucchini bread.

Nonstick cooking spray
1 cup coconut flour
2 teaspoons gluten free baking powder
1/2 teaspoon cinnamon
1 cup shredded zucchini
1 cup mashed cherimoya*
4 eggs, lightly beaten
1/4 cup butter or margarine, melted
1/2 cup sugar
1/4 cup honey
1 tablespoon vanilla

Lemon Glaze:
1/2 cup powdered sugar
2 1/2 teaspoons lemon juice

Preheat the oven to 350-degrees F. Coat a loaf pan with nonstick cooking spray; set aside. In a large bowl, combine flour, baking powder and cinnamon. Stir in the next 7 ingredients well. Pour into prepared pan and bake 44 to 46 minutes, or until it is firm to the touch in the center. Remove from oven, loosen the sides with a butter knife and let cool until handle. Remove from the pan and place on a serving platter. Refrigerate until completely cooled. Drizzle with lemon glaze and enjoy.
Lemon glaze: Stir together powdered sugar and lemon juice.

*Cherimoyas are notorious for having abundant seeds so you will have no choice but to dig every one of them out with a fork or spoon, depending on how ripe this fruit is. But take a taste of it when de-seeding. Tell me if you don’t agree that the beautiful taste of apple, banana and pineapple all combined into one fruit isn’t well worth this expense at least once a year.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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