What’s in season: Oddly-shaped and covered with a leathery green skin marked with large indentations, the mounds of cherimoya at the markets right now might at first glance look like prehistoric eggs, ...

1. Cut the cherimoya into wedges. Scrape out seeds, then scrape out fruit pulp and puree it in a blender or food processor. Pass puree through a sieve to remove any chunks. 2. Add the juice of a lemon ...

Note: Make the kumquat zest the day before you plan to make the semifreddo. Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, please share it with us: ...

Cherimoya flesh should be scooped and savoured straight from the fruit like icecream in a tub. Photo / Thinkstock The cherimoya is my favourite fruit. The flavour of this subtropical fruit is ...