Once it ripens up the skin will get brownish. 1. The cherimoya (Annona cherimola), also spelled chirimoya and called chirimuya by the Inca people, is an edible fruit-bearing species of the genus Annona from the family Annonaceae.They were believed to be native to Colombia, Ecuador, Peru, Bolivia and Chile, spreading through cultivation to the Andes and Central America. Cherimoya provides high potassium levels, which helps control heart rate and blood pressure. Cut the fruit into halves and halves into quarters. We can also make purée from the pulp and mix it with other fruits in salads. When the skin is bright and green it’s still unripe. When the skin is bright and green it’s still unripe. Purée cherimoya and spoon over low-fat ice cream or frozen yogurt. 4 Steps. You can make a couple of recipes with it, but cherimoya tastes best when eaten raw. <