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Main Dish

Grilled cherimoya salad with prawns

Chef Chad Minton

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1 cherimoya, peeled and seeded
Olive oil (to coat cherimoyas)
Kosher salt and pepper, to taste
2 tbsp. orange juice, plus 1 tsp. finely grated zest
2 tbsp. lemon juice, plus 1 tsp. finely grated zest
2 tbsp. lime juice, plus 1 tsp. finely grated zest
1 1/2 tbsp. lemon-infused olive oil
1/4 cup chopped red onion
1/4 cup sliced fennel
1/2 lb. prawns, deveined and cooked
1/4 tsp. cayenne pepper
1 bunch chives, chopped (for garnish)


To prepare cherimoyas: Use a sharp knife to cut the ripe fruit into halves or quarters, then scoop out the flesh with a spoon and discard the seeds and skin. (Both the leathery skin and the large black seeds of the fruit are inedible.) A quick dip in lemon or lime juice will prevent the creamy-white fruit from browning.

Slice cherimoya into 1/2-inch-thick slices and drizzle with olive oil. Add salt to taste. Place on a clean cooking grate over a medium-hot grill and grill just until edges are golden brown, about 3 to 5 minutes. Remove from grill and chop into 1/4-inch-thick cubes.

To prepare dressing: In a small bowl, whisk together orange juice and zest, lemon juice and zest, and lime juice and zest. Add in lemon-infused olive oil. Add salt and pepper to taste. Set aside.

To serve: In a large bowl, mix together grilled cherimoya, red onion, fennel, prawns, cayenne pepper and dressing. Place in a serving dish (or you can use the hollowed-out cherimoya as the serving vessel) and garnish with chives.

Serves 2

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