Cherimoya varieties differ more in skin texture and flavor balance than in basic growing requirements. Most share the same chill needs and hand-pollination
Ripe cherimoya turns into dessert the moment you cut it open. The white flesh scoops cleanly around the black seeds and tastes like a blend of banana
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.