Cherimoya ( Annona cheirimola P. Mill. ) is an absolutely wonderful fruit which is becoming better known in the United States . It is now produced in limited amounts in Southern California . It is thought to be native to southern Ecuador and northern Peru , and is related to some fruits in the same genus which grow in more tropical areas. Cherimoya was probably taken to other parts of the world hundreds of years ago, so it is especially well known in Asia as well as throughout South and Central America . It is produced rustically in many parts of the world, but it is produced in commercial plantings only in semi-tropical areas of Spain , Chile , Peru , California , New Zealand , Australia , and Israel .
Some closely related species are produced in more tropical areas. Atemoya is an interspecies hybrid of cherimoya and sugar apple ( Annona squamosa ). The fruit has some qualities of cherimoya, and grows in hotter, more humid areas where cherimoya cannot be grown, in Florida , Hawaii , Australia , and Israel . Guanabana ( Annona muricata ) is grown throughout tropical South and Central America . It is larger than cherimoya, but has more fibrous flesh, and a very tart flavor. It is better suited to processing, especially into drinks, than to eating fresh. Paw paw ( Asimina triloba L.) is the only Annonaceae species native to North America, in valleys in the middle and eastern U.S.

Cherimoya seeds
The fruit is fleshy and soft, sweet, white in color, with a sherbet-like texture, which gives it its secondary name, custard apple. Some characterize the flavor as a blend of banana, pineapple, and strawberry. Others describe it as tasting like commercial bubblegum. Similar in size to a grapefruit, it has large, glossy, dark seeds that are easily removed. The seeds are poisonous if crushed open and can be used as an insecticide.[4] One should also avoid eating the skin as it may cause paralysis from 4 to 5 hours.[citation needed] When ripe the skin is green and gives slightly to pressure, similar to the avocado.
When shopping, one should look for large fruit which is uniformly green. Avoid fruits with cracks or mostly browned skin. Ripe fruit may be kept in the refrigerator, but it is best to let immature cherimoyas ripen at room temperature, until it yields to gentle pressure.
Different varieties have different characteristics of flavor, texture, and fruit shape contours. Contours can range from imprint areoles, flat areoles, slight bump or point areoles, full areoles - and combinations of the above. The flavor of the flesh ranges from mellow sweet to tangy/acidic sweet, with variable suggestions of pineapple, banana, pear, papaya, strawberry/'berry', and/or apple, depending on the variety. The usual characterization of flavor is 'pineapple/banana' flavor, similar to the flavor of the Monstera deliciosa fruit.

When the fruit is soft-ripe/fresh-ripe and still has the 'fresh' fully mature greenish/greenish-yellowish skin color, the texture is like that of a soft-ripe pear and papaya. If the skin is allowed to turn fully brown, yet the flesh hasn't fermented or gone 'bad', then the texture can be custard-like. Often when the skin turns brown at room temperature the fruit is no longer good for human consumption. Also, the skin turns brown if it's been under normal refrigeration for 'too long' - a day or two maybe.
Fresh cherimoya contains about 15% sugar (about 60kcal/100g) and some vitamin C (up to 20mg/100g)
What do Cherimoyas taste like?
Cherimoyas have an unusual, multi-faceted, almost pre-historic appearance that belies their exquisite and sophisticated flavor. The velvety flesh is a delicious, custardy blend of banana, pineapple and strawberry notes. Mark Twain once characterized the cherimoya as “deliciousness itself!” Always buy Calimoya™ brand cherimoyas to ensure perfect texture and flavor. The heart shaped cherimoya is considered to be a romantic fruit. Great to eat with your boy or girlfriend, just like the Incas did in ancient times. They used it as an aphrodisiac and to improve fertility.

When Is cherimoya season?
The Calimoya™ harvest season typically extends from January through June depending on the year.
How do I know when the fruit is ripe?
Cherimoyas are like an avocado, in that they are quick to ripen at room temperature and are ready to eat when they are slightly soft to the touch. Check them frequently to avoid over-ripening. A ripe cherimoya that is not eaten immediately is best stored in the refrigerator. Ripe fruits are black-green and give to slight pressure, like an avocado or peach.

How do I eat a Cherimoya?
Cherimoyas are ripe to eat when they are slightly soft like a ripe avocado. Slice the fruit in wedges or in halves and scoop out the flesh with a spoon. Some cherimoya aficionados add a few drops of lime to the flesh to embellish the sweetness. Do NOT eat the skin or the seeds.

What are some delicious ways to serve a cherimoya?
The cherimoya is called the tree of ice cream and the fruits taste like pineapple, mango and strawberry! Cherimoyas are sublime when eaten as is, but they also are superb in a creamy fruit smoothie, or mixed in with ice cream or yogurt. Add Calimoya™ cherimoyas to a fruit salad with the usual apples, berries and bananas for a delicious twist on a classic favorite. Or, serve slices of the fruit with your favorite red or white wine for a unique tasting adventure. See our recipe section for more serving suggestions

How do I store them?
It is best to keep your shipment of cherimoyas at room temperature as they ripen, out of the refrigerator, and away from heat and sharp sunlight.

Can I refrigerate a cherimoya when ripe?
Yes. Cherimoyas are delicious chilled or at room temperature. Once ripe cherimoyas can be kept in the refrigerator for two to four days.
What is the nutritional content of a cherimoya?
Cherimoyas’ delicious flavor and creamy texture makes them a delightful change from the more common winter fruits. Calimoya™ chemical free cherimoyas are a rich source of Vitamin C, Calcium, and Niacin.
Nutritional facts based on a single serving size of 100 grams (approximately one half a fruit):

Where did cherimoyas originate?

The cherimoya is a native of the Andes Mountain range in South America the mountain area between Colombia to Bolivia, at an altitude of 1000 to 2000m. Cherimoya is the tastiest fruit of the Anon varieties. It’s Latin name is Annona cherimolia and it's scientific name is Annonaceae. The Inca word “cherimoya” means, “cold breast" perhaps they were used as pacifiers for the small children. Cherimoyas have been around for hundreds of years. This exotic fruit is now grown in select pockets along the California coast. Few places in the world provide the rare combination of southern exposure, marine moisture, temperate climate and rich hillside soil in which cherimoyas thrive. They are a very care intensive fruit, requiring hand pollinating, careful monitoring, and delicate handling. They don't like sharp fluctuations in temperature, harsh sunlight, or heavy winds.

When Is The Cherimoya Season?
In California, the Calimoya™ harvest season extends from approximately mid January until sometime in June. Calimoya™ will ship your fruit anywhere in the United States directly from our packing house via UPS for a guaranteed fresh delivery. Calimoya™ customers enjoy grower-direct prices every day.
Are there different varieties of cherimoyas?
There are several varieties grown in California — the Booth, the Dr. White, the Chaffey and the rare pink-fleshed Selma. The Dr. White is primarily available in the winter months and the Booth primarily in the spring. Calimoya™ always ships the best seasonal variety available from the harvest.