The custard-like flesh of this fruit is juicy and smooth but quite dense and offers a slightly sweet, mild taste with a subtle hint of vanilla.
Atemoya is a rare member of the Anonna family, commonly known as the Custard Apple family or Soursop family, and can weigh as much as five pounds. A hybrid of the Sugar Apple and Cherimoya, Atemoya features a heart-shaped, pea-green colored skin that has extremely pronounced bumps (areoles).
The custard-like flesh of this fruit is juicy and smooth but quite dense and offers a slightly sweet, mild taste with a subtle hint of vanilla. You could compare the flavor to that of a somewhat less sweet Cherimoya.
When ripe, the fruit can be scooped out of the shell and eaten fresh out of hand. Make a breakfast bowl with this fruit to naturally fuel you’re a.m. routine, simply cut up the fruit and top over yogurt and granola. You can also use the flesh to make a delicious Vitamin C-packed smoothie for any time of day.
Grown in California, Atemoyas are only available in limited supply from May – June so don’t miss out on them!
Atemoya is a rare member of the Anonna family, commonly known as the Custard Apple family or Soursop family, and can weigh as much as five pounds. A hybrid of the Sugar Apple and Cherimoya, Atemoya features a heart-shaped, pea-green colored skin that has extremely pronounced bumps (areoles).
The custard-like flesh of this fruit is juicy and smooth but quite dense and offers a slightly sweet, mild taste with a subtle hint of vanilla. You could compare the flavor to that of a somewhat less sweet Cherimoya.
When ripe, the fruit can be scooped out of the shell and eaten fresh out of hand. Make a breakfast bowl with this fruit to naturally fuel you’re a.m. routine, simply cut up the fruit and top over yogurt and granola. You can also use the flesh to make a delicious Vitamin C-packed smoothie for any time of day.
Grown in California, Atemoyas are only available in limited supply from May – June so don’t miss out on them!