1.Definition: tropical Americantree grown in southern United States having a whitish pink-tinged fruit
2.Definition: whitish tropical fruit with a pinkish tinge related to custard apples; grown in the southern United States
The ilama (also known as the tree of the ilama, Annona diversifolia) is a tropicalfruittree found in Central America. The name is derived from theSpanish from the Nahuatlilamatzapotl, of which the rough translation is "old woman's sapote". The name is also applied to a similar fruit, soncoya orcabeza de negro (A. pupurea), which is cultivated as an alternative to the cherimoya. The soncoya is similar in size to the ilama, but grey-brown in color with hard bumps on the surface, and orange flesh that tastes like mango or pawpaw.
The ilama fruit is either eaten on the half-shell or scooped out with a tool, usually chilled when served. It is sometimes served with a little cream and sugar to intensify the flavor, or with a drop of lime or lemon juice to bring in a tart and bitter tinge. The only recipe I could find was for the Custard Apple which is called the Chirimoya in Mexico where this recipe originates.
Mousse de ChirimoyaServes six
Ingredients 1 ripe chirimoya (300 or 400 gr.) 1/4 Cup heavy cream 2/3 Cup whole milk 1leaf of unflavored gelatin 1 Tbsp sugar
Decoration I or 2 white grapes per individual mousse 2 Tbsp dark brown sugar 1 Tbsp dark rum Sprigs of fresh mint
ProcedureCut the chirimoya in quarters and carefully remove the seeds. Put the chirimoya flesh into your blender jar.
In a heavy saucepan, heat the milk, the cream, and the sugar. Stir constantly to make sure that the mixture does not stick. Dissolve the gelatin in cold water.
Once the mixture begins to cook, add the dissolved gelatin. Allow the mix to cook for a minute more, without moving the saucepan from the burner. After a minute, take the pan off the fire and allow the mixture to cool.
Once the mixture is cool, pour it into the blender along with the chirimoya flesh. Blend until the mixture is smooth and silky.
Pour the mixture into individual-serving ramekins and chill in the refrigerator for at least four hours before serving.
To make the grape garnish, roll each grape first in the rum and then in the brown sugar. Prepare the garnish just before serving. Unmold each ramekin onto a small dessert plate and top with one or two grapes, a small spoonful of rum, and a sprig of fresh mint.