Both fruits share the Annonaceae family and a custard texture that invites the spoon, yet one belongs in the coastal valleys of San Diego while the other
Side by side in the packing shed the two fruits look related yet behave like distant cousins once you bite in. Sweetsop, also called sugar apple or Annona
I learned the hard way that timing a cut on Annona cherimola, the cherimoya or custard apple as some still call it around San Diego, decides whether next season’
I once set a ripe cherimoya beside a mature breadfruit at a local tasting and watched visitors react to the contrast. One fruit invited a spoon;
I grafted an atemoya scion onto a cherimoya rootstock eight years ago and watched the two crops grow side by side on the same San Diego soil.
I have grown cherimoya on coastal San Diego ground for more than a decade and learned most of the useful lessons the hard way. The tips that follow come
I started my first cherimoya seedlings on a sunny kitchen counter in San Diego after scooping seeds from a market fruit. Five weeks later the first green
I bought a bag of small, knobby green fruits labeled sugar apple at a San Diego market and set them beside a soft cherimoya from my own trees.
I first tasted guanabana at a market stall near the border and immediately compared it to the cherimoyas ripening on my San Diego trees.
I cut into my first cherimoya on a warm afternoon in San Diego and hesitated at the green, scaly exterior. The flesh looked inviting, yet the skin felt