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.
Two of the creamiest fruits I handle both get called custard, and people assume that makes them cousins. It does not. Durian and custard apple share a
Ask for black durian and you are almost always asking for Black Thorn, the Malaysian clone registered as D200 that has spent the last decade muscling in
Durian and avocado get lumped together as the two creamy, fatty fruits, and on my land in San Diego I grow both, which puts the comparison in front of
A durian (Durio zibethinus) looks like one solid object until you open it, and then it turns into a small anatomy lesson. The fruit that Southeast Asia