Cut the cherimoya in quarters.
Peel each section with a paring knife, cutting off about 1/16 of an inch including the skin.
Separate the peeled sections into smaller chunks, taking out some of the visible seeds without mashing the fruit.
Place the chunks of fruit into four dessert bowls, pour 1/2 cup of orange juice over each bowl of cherimoya, and let sit up for 20 minutes. Serve.