Cherimoya Margarita

This cherimoya margarita is such a refreshing spring and summer cocktail. It's a tasty way to welcome your guests to a barbecue, potluck, or family reunion. 

 

This margarita, with cherimoya syrup made from water, sugar, and the flesh of a fresh, ripe cherimoya, is such a treat. 

Just add fresh lime juice and good tequila blanca, and you will love the results. 

What is a cherimoya?

The cherimoya, also known as the custard apple, is a sub-tropical fruit originating from the Andes mountains. Now they are grown in high altitude tropical areas. 

On the outside, they have a green scaly looking skin. On the inside, when fully ripe, their flesh is creamy, custardy, and sweet with a scent of vanilla and tropical fruit. You can eat them raw with a spoon straight from the halved fruit, discarding the black seeds, which are not edible. 

Cherimoya is also delicious made into ice cream, drinks, and sorbets. You can see a halved cherimoya (albeit blurry) in the upper left of the photos above and below. 

You can usually find them in the tropical fruit section of your grocery store. 

To make these cherimoya margaritas, first prepare the cherimoya syrup. 

How to make cherimoya syrup:

First, scoop out the flesh from one large cherimoya and mash it. Discard the skin and seeds. 

Next, bring 3 1/2 ounces of sugar and water to a boil and cook until the sugar dissolves. Add the mashed fruit and simmer until you have a syrup. 

Finally, let the mxture cool and strain it through a mesh strainer into a container and refrigerate. 

The cherimoya syrup will keep in the refrigerator for up to a week, and will make about 6 cocktails. If you are making the margaritas for a party, you can easily scale up the recipe for the syrup. 

For these margaritas, I did not rim the glass with salt. Instead, I dropped a tiny pinch of coarse sea salt into the finished cocktail. You still get that bit of salty lime flavor, but without all of the extra sodium. 

Welcome to BBQ Week! Today, I'm sharing this cocktail. On Wednesday, I'll be sharing a recipe for slow cooker baked beans, and on Friday, keep an eye out for a fabulous wilted greens salad with bacon and blue cheese. All, perfect for a barbecue potluck. 

Monday #BBQWeek Recipes

Appetizers and Drinks

• Cherimoya Margarita by Karen's Kitchen Stories

Side Dishes

• BBQ Macaroni Salad by Making Miracles
• Cool Beans Salad by Jolene's Recipe Journal
• DIY BBQ Potato Chips by Palatable Pastime
• Homemade Barbecue Sauce Recipe by SueBee Homemaker
• Honeydew Cucumber Salad by Kate's Recipe Box
• Sweet Macaroni Salad by The Spiffy Cookie
• Warm New Potato and Pea Salad by A Day in the Life on the Farm

Main Dishes

• Cuban Marinated Chicken Tacos by A Kitchen Hoor's Adventures
• Grilled Flounder Tacos with Peach Jalapeno Salsa by Our Good Life
• Sausage and Peppers by Devour Dinner
• Teriyaki Chicken Skewers by Cheese Curd In Paradise

Desserts

• Elvis Presley Cake by Family Around the Table
• Grilled Pineapple with Maple Syrup Glaze by Blogghetti
• No-Bake Kumquat Creamsicle Pie by Hezzi-D's Books and Cooks

More tropical fruit cocktail recipes:

Freaky fruit cocktails

Mango Chile Margarita

Jalapeño Mandarin Orange Margarita

Strawberry Papaya and Blood Orange Margarita

Cherimoya Margarita

Yield: 1 cocktail

Author: Karen's Kitchen Stories

This cherimoya margarita is such a refreshing spring and summer cocktail. It's a tasty way to welcome your guests to a barbecue, potluck, or family reunion.

Ingredients

For the Cherimoya Syrup

• 3 1/2 ounces sugar
• 3 1/2 ounces water
• Pulp from 1 large cherimoya, seeds and skin removed, and mashed

For the Margarita

• 2 ounces tequila blanca
• 1 ounce cherimoya syrup
• 1 ounce lime juice

Instructions

To make the Cherimoya Syrup

1. In a small saucepan, bring the sugar and water to a boil and cook until the sugar dissolves. Add the mashed pulp and simmer until you have a syrup.
2. Let the mxture cool and strain it through a mesh strainer into a container and refrigerate.
3. Makes enough for about 6 cocktails. 

To Make One Margarita

1. Combine the tequila, syrup, and lime juice in an ice filled cocktail shaker. 
2. Shake for about 30 seconds, and then strain into a cocktail glass. 
3. This cocktail can also be served over ice. 

https://www.karenskitchenstories.com/2021/05/cherimoya-margarita.html

Karen's Kitchen Stories

margarita, cherimoya

Cocktails

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