Cherimoya & Atemoya

Mark Twain called cherimoya "the most delicious fruit known to man."

Cherimoyas are part of the custard apple family that also includes soursop and pawpaw, but are considered by many to be superior in taste to the custard apple.

The seeds, leaves, and limbs of the cherimoya plant contain poisonous alkaloids that have been used to kill lice.

Atemoyas are a hybrid between the cherimoya and sugar apple, allowing them to tolerate warmer and more humid conditions than the cherimoya — making them suitable for Florida where cherimoyas can't fruit reliably.

Cherimoyas range in color from very deep green to yellowish-green and turn brown when old. They are harvested when still firm and allowed to ripen off the tree. Fully ripened fruit is extremely soft and fragile and would be easily damaged at the market, so expect to wait a few days from purchase to enjoy your cherimoya.

Atemoyas are very similar but have a bumpier appearance. Like cherimoyas, they are ready to eat when very soft with a custard-like texture, like an over-ripe banana but without the starchy quality.

Cherimoyas are available October through May. Atemoyas are typically available during late summer through early winter. Look for them at specialty markets and farmers' markets in California (cherimoyas) or Florida (atemoyas).

Fully ripened fruit can be refrigerated for one to two days but no longer. These delicate fruits are best enjoyed fresh within a day or two of ripening.

For longer storage, you can freeze cherimoya or atemoya pulp for use in smoothies, shakes, or desserts.

Fresh: The delicate texture is a treat to enjoy completely unaltered. Simply wash the fruit, cut it in half from stem to blossom end, and scoop out the tender, creamy pulp, being careful to remove the seeds as you go. Enjoy slightly chilled, perhaps with a squeeze of lime.

Smoothies & Shakes: The creamy texture lends itself to blending. Combine cherimoya pulp with other fruits like bananas, chunked pineapple, or berries, or blend with coconut milk for a creamy shake.

Salads: A surprising addition to fruit salads, particularly delightful alongside melon or other tropical fruits like mango.

Tarts & Desserts: Bake a tart shell and fill with mashed cherimoya pulp. Top with berries and a few drops of lemon or lime juice.

Cocktails: Puree seeded and skinned cherimoyas with coconut milk and pineapple for an elevated piña colada.

Even though their texture is as creamy and rich as ice cream, cherimoyas contain no fat or cholesterol. The fruits are high in fiber and are a good source of Vitamin C and B complex vitamins.

Important: The seeds of both fruits are poisonous, with toxicity amplified if crushed. Always remove seeds carefully during preparation.

Disease & Pests: Cherimoya trees are generally disease-free. The most common pests include ants and snails that can be easily deterred with physical barriers around the trunk.

Climate Requirements: Cherimoyas require a very specific climate — they enjoy sun but will scorch if over-exposed. They tolerate only short, light frosts and need between 50 to 100 chill hours. They require good soaking during growing but are susceptible to root rot if too wet.

Geography — Cherimoyas: Native to Ecuador, Colombia, and Peru. In the U.S., they are commercially grown only in California's coastal and foothill areas of southern California, 3-15 miles from the ocean. Limited success in warm pockets near San Francisco. High demand in California means very little leaves the state.

Geography — Atemoyas: The hybrid parentage allows them to tolerate warmer and more humid conditions, making them better suited for tropical areas like Florida where cherimoyas cannot fruit reliably.