Chrimoya (Annona cherimola), also called Custard-apple, Custard Apple, Anona, Anone, Chirimoya, Cherimóia, Sape-sape, Nona, is a subtropical fruit native to Andean areas of Ecuador and Peru.

The name originates from the Quechua word chirimuya, which means “cold seeds,” because cherimoya seeds will germinate at higher altitudes in colder temperatures.

Cherimoyas are delicious, sweet and creamy. It’s flavour resemble coconut, vanilla, lemon, passion fruit and banana mixed together, or piña colada, or even strawberry, guava or mango. Mark Twain called the cherimoya “the most delicious fruit known to men.”

When buying cherimoyas look for uniformly green fruits, avoid brownish spots or damaged skin. Cherimoyas can be stored in the fridge but then their skin may turn brown. The best it is let them ripen in room temperature until they are soft when lightly pressed.  They will have then yellowish green skin and flesh have texture similar to pear. If you will let them mature until their skin turn brownish but they are not fermented yet, their flesh will have texture similar to custard. Cherimoya seeds are poisonus and should not be eaten or crushed.

Cherimoya is the the same genus with:

• Annona reticulata – red, yellow or brownish Custard-apple also called Bull’s Heart, Wild Sweetsop or Ox-heart,
• Annona squamosa – Sugar-apple, Sweetsop, Custard-apple,
• Annona muricata – Soursop, Guanábana, Guyabano, Durian Belanda,
• Annona atemoya – Atemoya also called Pineapple Sweetsop, Mamon, Achta or Chirimorinon is cross between Cherimoya and Sugar-apple.

All those fruits are in the same family with Pawpaw also called Papaya, Paw Paw or Prairie Banana.

• Some information source: Wikipedia.