ATEMOYA

Common Name: Atemoya
Botanical Name: Annona x atemoya
Specimens From: Australia
Specimens Weight: 810 gm [1 lb 12.6 oz] (average weight per fruit)

The atemoya looks like a bigger version of "Sugar apple" because this fruit is a deliberate hybrid between the sugar apple (Annona squamosa) and the cherimoya (Annona cherimola). It was done in a lab in Miami, USA.

An atemoya is usually conical or round in shape with thick bumpy rind but will soften when ripe. There are several inedible, dark brown seeds that appear almost black but with far lesser seeds than the sugar apple. Of the several edible fruits in this annona genus, atemoya tastes the best. It is usually sweet while some culitvars are with a mixture of sweet and slightly tart. The flesh is white and somewhat spongy and firmer than sugar apple.

The atemoya is more popular than the cherimoya as it can be grown in the tropics and hence, this fruit is widely available and is also slightly hardier than the sugar apple.

Or try the atemoya smoothie. The juice can be quite thick, hence it can be blended with other fruits, milk or water.


Fruit: Atemoya; Annona x atemoya ; Annonaceae.


Other fruits in the same family: Sugar Apple[red rind] , Sugar Apple[green rind], Soursop.


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SUGAR APPLE (Green Rind)

Common Name: Sugar apple
Vernacular Names: Sweetsop, Anon, Custard apple[misapplied]
Botanical Name: Annona squamosa
Specimens From: Malaysia
Specimens Weight: 165 gm [5.82 oz] (Average weight per fruit)

Sugar apple, believes to be native from the Caribbean region and the northern South America but is now cultivated in most of the tropical countries throughout the world.

This fruit is known by its numerous vernacular names, mostly by the languages of the different countries. Some countries loosely apply the name, custard apple to this fruit, which is misleading and technically incorrect. There is another fruit in the same family, which looks similar but not as common, known by the actual name of custard apple (annona reticulata). So don't be confused by the same name as both fruits are different.

Sugar apple, as the name says it all, is sweet as sugar. The flesh nearest to the rind, tastes like sugar crumbs too. It is usually conical in shape but sometimes, it may be almost round. It is easy to tell when it is ready to eat. The rind is thick with knobby segments but will turn soft and crack open, releasing a sweet aroma when it ripes.

The off-white creamy flesh is in many segments and almost every segment contains a blackish brown seed. There are some seedless variety but it is not commonly available. The easiest way to eat it, is to bite a few segments of custard flesh and slowly enjoying the delicious taste. Just remember to spit out the seeds as it is toxic.

Sugar apple comes in two basic color rinds, the green (photos shown above) and the red with some varies in the lighter/darker color tones. But it seems that the red sugar apple is not as common as the green ones. As for the taste, both taste alike, sweet and sweet!


Fruit: Sugar Apple; Annona squamosa; Annonaceae.


Other fruits in the same family: Atemoya , Sugar Apple [red rind], Soursop.


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SUGAR APPLE (Red Rind)

Common Name: Sugar apple
Vernacular Names: Sweetsop, Anon, Custard apple[misapplied]
Botanical Name: Annona squamosa
Specimens From: Malaysia
Specimens Weight: 210 gm [7.41 oz] (Average weight per fruit)

Sugar apple, believes to be native from the Caribbean region and the northern South America but is now cultivated in most of the tropical countries throughout the world.

This fruit is known by its numerous vernacular names, mostly by the languages of the different countries. Some countries loosely apply the name, custard apple to this fruit, which is misleading and technically incorrect. There is another fruit in the same family, which looks similar but not as common, known by the actual name of custard apple (annona reticulata). So don't be confused by the same name as both fruits are different.

Sugar apple, as the name says it all, is sweet as sugar. The flesh nearest to the rind, tastes like sugar crumbs too. It is usually conical in shape but sometimes, it may be almost round. It is easy to tell when it is ready to eat. The rind is thick with knobby segments but will turn soft and crack open, releasing a sweet aroma when it ripes.

The off-white creamy flesh is in many segments and almost every segment contains a blackish brown seed. There are some seedless variety but it is not commonly available. The easiest way to eat it, is to bite a few segments of custard flesh and slowly enjoying the delicious taste. Just remember to spit out the seeds as it is toxic.

Sugar apple comes in two basic color rinds, the green and the red (photos shown above) with some varies in the lighter/darker color tones. But it seems that the red sugar apple is not as common as the green ones. As for the taste, both taste alike, sweet and sweet!


Fruit: Sugar Apple; Annona squamosa; Annonaceae.


Other fruits in the same family: Atemoya , Sugar Apple[green rind], Soursop.


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SOURSOP

Common Name: Soursop
Vernacular Names: Sour sop, Guanabana, Soursap;
Botanical Name: Annona muricata
Specimens From: Malaysia

Soursop, a native fruit from the West Indies, Central America, down to Brazil and it is a common fruit in tropical Asia nowadays. This fruit can be round, oval or irregular heart shaped. Some cultivars are huge, almost the size of a watermelon. It is dark green when unripe, as shown on the first photo, and will turn yellowish-green and slightly soft when it matures. Black blotches will start to appear and that indicates over-ripes.

As the name says it all, it is sour. As a rough guide, it is about 80% sour with 20% sweetness. Soursop is extremely juicy and seedy, hence it is quite a messy fruit to eat. The skin may look leathery but it tears easily. Just cut it like you would cut a watermelon. The interior texture may not look nice but the taste is refreshing and flavorful.

If you don't want it to mess up the whole place, pull off the inedible skin and the center soft core and put the creamy, fibrous pulp onto a big bowl. Use a fork and spoon to dig out the numerous, black toxic seeds and there you have a nice dessert with all its juice retain in a bowl.

Alternatively, since this fruit is juicy, you can juice it and drink it on its own. But if you find it too sour to your liking, blend it with milk and it will taste just nice, yummy! There are several uses of this fruit as it can be processed into ice cream or sorbet and also in cooking, though it is not common.

Soursop is also known as "western durian" among the Chinese community, mainly because of the soft spikes on the skin that look similar to the durian. But it is totally unrelated, as in fruit family classifications, and tastes totally different too.


Fruit: Soursop ; Annona muricata ; Annonaceae.


Other fruits in the same family: Atemoya , Sugar Apple[red rind] , Sugar Apple[green rind].


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