Annona cherimola

Deciduous, Edible fruit, Trees

Native to the high-elevationAmerican tropics, this smalltree (Annona cherimola) yieldsyellow-green fruits whose custardy flesh tastes like pineapple crossed with banana. Hardy to about 25°F (–4°C). Grows fast the first 3 to 4 years, thenslows, eventually forming a tree12–15 ft. tall and wide, or 30 ft.unpruned. Leaves are 4–10 in.long, dull green above, velvety-hairy beneath; they drop in latespring, but tree quickly replacesthem. Thick, fleshy, 1-in., hairybrownish or yellow flowers witha fruity fragrance open for 3 to4 months beginning aroundleaf drop.

Large fruits weigh 1/2–1 1/2 lb.,and trees can bear 25 to 100fruits per year. Harvest fruit inlate fall or winter, when it turnsyellowish green. Thin, tenderskin of most varieties resembles short overlapping leaves of artichokes; can be warty. Let fruit mature indoors at room temperature; when ripe, it turns a dull brownish green (some varieties show tan freckles) and yields to gentle pressure like a ripe peach. Refrigerate ripe fruit, which tastes best cold. Creamy white flesh contains large black seeds and is almostcustardlike; eat it with a spoon.Specialty nurseries offer several improved varieties, including exceptionally flavorful ‘El Bumpo’, ‘Honeyhart’, ‘Pierce’, ‘McPherson’ (self-fruitful), and ‘Sabor’ (best flavor) in California. In Hawaii, where cherimoyas grow best above 1,000 ft., ‘McPherson’(also sold as ‘Spain’) is the best choice.

Locate tree where you can enjoy fragrance. After 4 or 5 years, begin pruning yearly to produce fruiting wood.

To ensure fruit set, gatherfreshly opened flowers andplace in a small jar. Keep in acool place 12 to 24 hours, bywhich time the pollen will shed.Use a small paintbrush to pollinate freshly opened flowers.