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
I still remember the first time a market vendor in San Diego handed me a fruit labeled custard apple. It looked similar to the cherimoyas I already grew
I planted my first cherimoya seeds in San Diego twelve years ago after scooping them from a soft fruit bought at a local market. The seeds sat in a warm
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