Chilean Style Cherimoya
By Chef Ruth Van Waerebeek-Gonzalez


1 cup Organic Orange Juice (Freshly squeezed) 
1 tablespoon Sugar to taste 
1 large Cherimoya (Ripe) 
2 tablespoons Grand Marnier or to taste (optional) 


Combine orange juice and sugar in a bowl. 

Peel the cherimoya, cut the flesh into big cubes, and discard the black seeds. 

 Add to the orange juice mixture and stir together gently. 

Cover and refrigerate up to 2 hours. 

Before serving, sprinkle the Grand Marnier over the fruit. 

Spoon the fruit and juice into decorative glasses or bowls.