Here's an interesting relish-like version, tangy and a little sweet, that absolutely preserves the flavor of this unusual fruit3/4 cup cherimoya flesh (taken from 1 cherimoya)
1 1/2 tablespoons minced fresh tamarind
2 tablespoons coconut milk powder mixed with 2 tablespoons water
2 tablespoons finely minced shallots
1 tablespoon finely shredded basil
Cut the cherimoya into small chunks. Mix with remaining ingredients. Serve immediately.
Indonesian sambals sometimes include tropical fruits. Here's an interesting relish-like version, tangy and a little sweet, that absolutely preserves the flavor of this unusual fruit. Great with Southeast Asian curries and rice. Makes about 1 1/4 cups
