Else Beekman
Spain has become the world’s leading producer of a tropical fruit that has gained increasing importance, particularly in Andalucia, where the mild climate and humidity create ideal growing conditions. This fruit, native to the Andean regions of Peru and Ecuador, was introduced to Europe by the Spanish and has since flourished.
Now positioning Spain as the top global producer and exporter of this cherimoya, according to the Ministry of Agriculture. With its October harvest now underway, cherimoya is a seasonal fruit that thrives during the cooler months. Renowned for its high nutritional value, it is packed with water, vitamins, minerals, and a higher caloric content than many other fruits, making it a premium product in the market.
Optimism among farmers
The start of the cherimoya season has been met with optimism from Andalucian farmers, particularly in the Costa Tropical region, where they anticipate a successful campaign. The president of the Protected Designation of Origin Chirimoya Costa Tropical, Antonio Rodríguez, projects that production could reach around 45,000 tonnes this year, with a steady increase in exports to European markets.
Rodríguez noted that sales have already surpassed last year’s levels, though he urged caution due to the need for more rainfall to ensure optimal growing conditions. The fruit is highly dependent on cooler temperatures and regular rain, with 87% of the annual harvest typically sold between September and December, during its peak flowering season.
International demand and export growth
Cherimoya’s popularity has surged in recent years, with exports to European Union countries growing by up to 20% over the last five years. As international demand continues to rise, Spain now exports 45% of its cherimoya production, a figure expected to increase this season due to growing European interest in the fruit.
One of the key advantages for Spanish farmers is the lack of competition from other countries, as cherimoya is primarily grown in Spain, giving the nation a stronghold in the global market.
Challenges in the sector
Despite the positive outlook for production and exports, the sector faces challenges, particularly in finding workers. “This is a very big problem,” lamented Rodríguez, noting that the difficulty in attracting labour to work in cherimoya farming has been a persistent issue.
Prices for cherimoya have been on the rise, providing good returns for farmers. However, these gains are tempered by high production costs and the uncertainty of weather conditions, which are critical to the crop’s success. Currently, Spain has over 3,000 hectares dedicated to cherimoya cultivation, a figure that has remained stable over the past five years.
How to enjoy cherimoya?
Cherimoya is a versatile and delicious fruit that can be used in various ways in the kitchen. Enjoying it fresh is the simplest option—just cut it in half and scoop out the pulp with a spoon for a healthy dessert. It also works wonderfully in smoothies and shakes, adding a creamy texture and tropical sweetness. Furthermore, cherimoya is perfect for desserts like mousses, ice creams, sorbets, and panna cottas, thanks to its rich flavour and creamy consistency. Additionally, it can be used to create sweet and exotic sauces or vinaigrettes for salads and main dishes. The pulp can even be cooked into jams and preserves, ideal for spreading on bread or pairing with cheeses. For a unique twist, it can be incorporated into savoury dishes and stews, particularly in fusion cuisine where its sweetness balances other flavours.
Also read: Spanish culinary autumn