Cherimoya is also known as "Custard Apple." Its flesh is creamy white and has large black seeds. Its custard-like texture tastes like a combination of pineapple, papaya, mango and vanilla custard making it a wonderful dessert fruit. Serve chilled and eat by simply slicing in half or into portions, removing the seeds, and scooping the flesh out with a spoon. Ripen at room temperature until yellow-green and slightly soft. Once ripe, cherimoya can be stored well-wrapped in the refrigerator.

How to use: 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


Fruits round, medium size, light green, skin shows fingerprint like marks (impressa type). Flavor good, almost lemony.

Big Sister

Sibling of Sabor. Fruit large, very smooth, good flavor; impressa type. Often self-fruitful.


Among hardiest of cherimoya, does well in most present growing areas. Tree 20 to 30 feet high. Fruit is conical, impressa type, medium size, rather seedy, with flavor that suggests papaya.


Seed from Salta, Argentina. Tree rather open, fast growing. For coastal areas. Fruit small to medium, round, impressa type, with high, lemony flavor.


Tree broad, branches limber, spreading. Selected for superior hardiness. Fruit medium, quite dark green, mammillated, flavor good.

El Bumpo

Fruit conical, medium size, mammillated, not suited for commerce. Skin soft, practically edible. Flavor among the finest.


Medium, skin smooth, plated, yellowish green. Pulp has smooth texture, excellent flavor, very juicy. Ripens November to March.


Scions imported from Mexico. Recovered from Dr. Pierce's ranch, Goleta, in 1950's and propagated under several names. Tree has medium vigor, medium-sized pale green wavy leaves. Fruit has minor protuberances, a thin skin, a slightly grainy texture and is quite sweet.


Fruit impressa type, round conical; early harvest. Sweet, strong flavor.


Fruits small to medium in size, conical, dark green, impressa type, not seedy. Flavor suggests banana, sweetness varies with temperature while maturing.


From Ecuadorian seed. Tree vigorous, bears quickly, flowers profuse, tendency to self-pollinating. Fruits smooth, light green, conical, 1-1/2 to 2-1/2 pounds. Skin thin, tender. Flavor has good sweet-acid balance.


Seed from Mexico, D.F. Tree strong growing. Fruit medium, heart shaped tuberculate, flesh yellow, seedy, very sweet. Matures early.


Sibling of "Big Sister". Fruit mammillated, varies in size, not usually large. Among the best in flavor.


Fruit medium to large elongated conical, tuberculate, light green, flavor good. Seed enclosed in an obtrusive sac of flesh.


A commercial favorite at Carpinteria. Best near coast. Fruit large, to 4 pounds, conical, with superficial small lumps (umbonate). Flesh juicy, flavor weak, suggesting mango-papaya.