cherimoya

I taste cherimoya from the tree and from the packing shed every harvest, and the flavor is the reason the fruit still earns space on the farm.

I have lost young trees to cold and watched mature ones shrug off brief frost, so hardiness is not an abstract number on a chart. Annona cherimola, the

I grow cherimoya and have tasted sitafal side by side for years, so the differences are practical rather than theoretical. Annona cherimola, the cherimoya

I eat cherimoya several times a week in season and watch customers react to both the flavor and the safety rules. Annona cherimola, the cherimoya or custard

I prepare cherimoya several times a week during the season, both for the table and for customers who ask how to handle the fruit once they get it home.

I grow cherimoya and have tasted sitafal side by side for years, so the differences are practical rather than theoretical. Annona cherimola, the cherimoya

I grow both cherimoya and a few trial soursop trees on the same San Diego property, so the comparison is not abstract. Annona cherimola, the cherimoya

I sell cherimoya every winter from my San Diego plantings, and the first question most new buyers ask is how much a single fruit actually costs.