Annona cherimola (Cherimoya)

Annona cherimola, better known as cherimoya or custard apple, might not be as flashy as a pineapple or as familiar as a papaya, but don’t let looks fool you. This green, scaly fruit hides a creamy surprise inside—something Mark Twain once called “the most delicious fruit known to man.”

Cherimoya is part of the tropical dream team, right alongside jackfruit, star fruit, and banana. It looks prehistoric but tastes like a fruit salad in one bite. Think banana, pineapple, and vanilla blended into smooth, custardy heaven.

The cherimoya tree belongs to the Annonaceae family, commonly known as the custard apple family. This diverse group includes a variety of tropical and subtropical fruit trees prized for their unique flavors and ornamental value. Notable members of this family include Annona muricata (Soursop), Annona glabra (Pond Apple), Annona squamosa (Sugar Apple), and Asimina triloba (Pawpaw).

What is a Cherimoya?

Description

The cherimoya tree is a small, semi-deciduous to evergreen tree with an open, spreading canopy. Its velvety green leaves are oval and soft to the touch, and it produces fragrant yellow-green flowers. The fruit is heart-shaped, green, and scaly, with luscious white flesh inside that’s smooth and custard-like, dotted with glossy black seeds.

It’s a small, subtropical tree that’s as lovely in the landscape as it is generous with fruit.

Native Range

Cherimoya is native to the Andean highlands of Ecuador and Peru but is now cultivated in many subtropical regions worldwide, including California, Spain, Chile, and parts of Asia.

Growth Habit

Cherimoya trees grow upright with a spreading habit and a relatively open canopy. They prefer sheltered spots with full sun and moderate humidity. While naturally small, they benefit from pruning to encourage shape and airflow.

Size

Cherimoya trees typically grow to about 15–30 feet tall (4.5–9 meters) with a spread of 15–20 feet (4.5–6 meters). In cooler regions or when container-grown, they may stay more compact. They have a moderate growth rate and can start bearing fruit in 3 to 5 years. With proper care and a suitable climate, cherimoya trees can live and produce fruit for 20 to 30 years or more.

Leaves and Flowers

The leaves are oblong, velvety, and light green, giving the tree a soft, tropical feel. Flowers are unusual, with three outer petals and three inner ones, often pollinated by hand in cultivation due to a lack of natural pollinators in some regions.

Fruits

Cherimoya fruit is large, typically 4–8 inches (10–20 cm) long, and weighs between 0.5–2.5 pounds (250–1100g). The outer skin is green and scaly, and the inner flesh is creamy-white with a custard-like texture and sweet, tropical flavor that combines banana, pineapple, and vanilla. Seeds are large, black, and inedible. They are toxic if crushed or ingested. Tropical Fruits You Have Probably Never Heard of (But Should Try!)

Hardiness

Cherimoya grows best in USDA Zones 9–11. It tolerates light frosts but can be damaged by extended cold. It prefers mild, frost-free winters and moderate humidity.

Wildlife Value

Bees and beetles are attracted to the flowers, although in many growing regions, pollination is done manually. Birds and mammals may eat fallen fruit.

Toxicity

The fruit is edible and safe, but the seeds are toxic and should never be consumed or crushed. Leaves and bark contain compounds that can also be harmful if ingested in large quantities.

Invasiveness

Cherimoya is not considered invasive. It is generally cultivated intentionally and stays where it’s planted.

How Nutritious is Cherimoya?

The cherimoya fruit might taste like dessert, but it’s surprisingly good for you. It’s loaded with essential nutrients like vitamin C, B vitamins, potassium, and magnesium—all wrapped up in a sweet, creamy package. Plus, it’s a good source of fiber and antioxidants, making it more than just a treat. Cherimoya is also naturally gluten-free and low in fat.

%DV = Percent Daily Value, based on a 2,000-calorie diet.

Whether scooped fresh, blended into smoothies, or folded into desserts, cherimoya delivers both flavor and nutrition in every spoonful.

Health Benefits of Cherimoya

Not only is cherimoya fruit delicious, but it also brings some serious perks to your health. Here’s why this custard-like wonder is worth adding to your fruit rotation:

• Immune support: With a healthy dose of vitamin C, cherimoya helps boost your immune defenses and fight off free radicals.
• Heart health: High in potassium and magnesium, it helps regulate blood pressure and supports cardiovascular function.
• Digestive aid: Thanks to its fiber content, cherimoya promotes good digestion and can help keep things regular.
• Mood and brain support: Vitamin B6 plays a role in neurotransmitter function, helping reduce irritability and support mental clarity.
• Antioxidant powerhouse: It contains polyphenols and carotenoids that help fight inflammation and oxidative stress.
• Top Tropical Fruits that Boost your Health Naturally

So yes, cherimoya is indulgent—but it’s the kind of indulgence that does your body good, too.

Are There Any Side Effects of Cherimoya?

Cherimoya is generally safe and delicious when eaten ripe and in moderation, but there are a few safety notes to keep in mind before digging in:

• Seeds are toxic: Never eat the seeds. They contain annonacin, a natural toxin that can cause nausea or neurological symptoms if ingested.
• Skin irritation: The skin is not edible and may cause irritation or allergic reactions in sensitive individuals. Always remove the skin before eating.
• Overconsumption: Eating too much cherimoya can cause digestive upset like bloating or gas due to its natural sugar and fiber content.
• Neurotoxins in excess: Cherimoya contains small amounts of annonacin in the skin and seeds. Chronic excessive intake (especially of related fruits like soursop) has been linked to atypical Parkinson-like symptoms in some studies.
• Allergic reactions: Rare, but possible—particularly in people sensitive to latex or tropical fruits.
• Pregnancy and health conditions: Pregnant individuals or people with diabetes should enjoy cherimoya in moderation and consult a doctor if unsure.

To enjoy cherimoya safely, eat only the ripe flesh and always discard the seeds and skin. When properly prepared, cherimoya is a sweet, creamy, and safe tropical treat.

What does cherimoya taste like?

Cherimoya has a dreamy, custard-like flavor that’s often compared to a blend of banana, pineapple, vanilla, strawberry, and pear—with a hint of mango. Mark Twain even called it “the most delicious fruit known to man.”

How to Eat Cherimoya

Eating cherimoya is simple—and seriously satisfying. Here’s how to enjoy this tropical fruit:

• Step 1: Choose a ripe cherimoya. It should be slightly soft to the touch, like a ripe avocado, with greenish skin that gives just a bit under pressure.
• Step 2: Slice the fruit in half lengthwise. You’ll see creamy white flesh dotted with large, black seeds.
• Step 3: Scoop out the flesh with a spoon, like you would with an avocado. Discard the seeds—they’re not edible.
• Step 4: Eat it fresh and chilled, or add it to smoothies, fruit salads, yogurt bowls, or even tropical desserts.

Cherimoya has a rich, custard-like texture that makes it perfect for sweet dishes. It’s best enjoyed raw, but you can also blend it into milkshakes or freeze it for a refreshing sorbet-like treat. Just remember—don’t eat the seeds or skin!

How to Grow and Care for a Cherimoya Tree

The cherimoya tree is a subtropical beauty that rewards patient growers with luscious fruit and fragrant blooms. It prefers mild climates and a bit of pampering but can be grown successfully in many warm regions. Here’s how to grow and care for your cherimoya:

Climate and Location

• USDA Zones: Best grown in Zones 9–11.
• Temperature: Optimal range is 60–85°F (16–29°C). The tree is sensitive to frost and can be damaged by temperatures below 28–30°F (–2 to –1°C). Extreme heat (above 90°F/32°C) can also stress the tree, especially during flowering and fruit set.
• Sunlight: Full sun to partial shade. In hot climates, afternoon shade is helpful.
• Wind Protection: Plant in a sheltered location—branches are brittle and prone to snapping.

Soil and Drainage

• Soil Type: Well-draining loamy soil enriched with compost.
• pH: Slightly acidic to neutral (6.0–7.0).
• Drainage: Avoid waterlogged conditions—good drainage is essential to prevent root rot.
• Spacing: Plant cherimoya trees 15–20 feet (4.5-6 m) apart for healthy growth.

Watering

• Young Trees: Water regularly to keep soil moist, especially during dry periods.
• Mature Trees: Water deeply but less frequently—allow topsoil to dry slightly between waterings.

Fertilizing

• Feed with a balanced fertilizer (10-10-10) every 6–8 weeks during the growing season.
• Organic compost or mulch also helps retain moisture and boost soil health.

Pruning and Maintenance

• Prune annually to shape the tree, remove weak or crossing branches, and improve air circulation.
• Thin excess fruit to encourage better-sized, healthier harvests.

Pollination Tips

• Cherimoya flowers are both male and female but open at different times. Insects aren’t reliable pollinators.
• Hand pollination is usually necessary—use a small brush to transfer pollen from one flower to another in the evening.

With the right care and a little patience, your cherimoya tree will become a productive and rewarding addition to any garden or orchard.

Can I Grow Cherimoya in a Container?

Yes, you can grow a cherimoya tree in a container—especially during its early years. While a mature cherimoya can get quite large in the ground, container growing is a great solution for smaller spaces, patios, or colder climates where the plant can be moved indoors when needed.

Container Size

• Start with a pot that’s at least 15–25 gallons (60–95 liters) and has good drainage holes.
• Choose plastic pots for better moisture retention or terracotta for airflow—both work well.
• As the tree grows, upsize the pot or root prune every 2–3 years to keep it healthy.

Soil Mix

• Use a well-draining mix of loamy soil with compost, perlite, and a bit of sand.
• Maintain a slightly acidic to neutral pH (6.0–7.0).

Light and Location

• Place the pot in full sun for 6–8 hours a day for best fruiting.
• In hot climates, provide some afternoon shade to prevent leaf scorch.
• In colder regions, move the tree indoors or to a greenhouse when temperatures drop below 40°F (4°C).

Watering and Feeding

• Water when the top inch of soil feels dry. Keep soil consistently moist but never soggy.
• Feed every 4–6 weeks during the growing season with a balanced liquid fertilizer (10-10-10).
• Use mulch to help conserve moisture and regulate soil temperature.

Tips for Success

• Rotate the pot regularly to encourage even growth.
• Prune to control size and shape, especially for small spaces.
• Mist regularly or use a humidity tray if growing indoors—cherimoya prefers moderate humidity.
• Hand-pollinate flowers for better fruit set, especially in indoor or urban settings.
• Consider compact varieties like ‘Fino de Jete’ or ‘Concha Lisa’ for easier container management.

While your potted cherimoya may not grow as large as a garden tree, it can still produce flavorful cherimoya fruit and bring tropical charm to your balcony or greenhouse.

How to Harvest Cherimoya

Cherimoyas don’t ripen on the tree, so knowing when to harvest is key. The fruit should be picked while still firm but mature—usually when the skin turns pale green and slightly yellowish with a matte finish. Gently press near the stem; it should give just a bit. Use pruning shears to snip the stem cleanly without damaging the fruit or branch.

After harvesting, let cherimoyas ripen at room temperature for a few days until they soften slightly. That’s when the flavor is at its peak—sweet, creamy, and almost custard-like.

How to Store Cherimoya

Fresh cherimoya fruit is delicate, so handle with care and store it properly to enjoy every bite:

• Ripen on the counter: Let the fruit soften at room temperature. It’s ripe when it yields slightly to gentle pressure.
• Refrigeration: Once ripe, store cherimoya in the fridge for up to 3–4 days. Don’t refrigerate it while still firm or it may not ripen properly.
• Freezing: You can scoop out the pulp and freeze it in an airtight container for up to 2 months. Great for smoothies or desserts!

How to Propagate Cherimoya

Cherimoyas can be grown from seed or propagated by grafting. While seed propagation is fun and easy for home gardeners, grafting is the preferred method for producing high-quality, early-fruiting trees. Here’s how to get started with both methods:

Propagation by Seed

• Step 1: Scoop seeds from a ripe cherimoya fruit and rinse off all pulp. Use seeds soon after harvest—fresh seeds have the highest viability.
• Step 2: Allow the seeds to dry at room temperature for 2–3 days before planting.
• Step 3: Plant each seed about 1 inch deep in well-draining potting soil. Keep the soil moist and warm (70–80°F or 21–27°C).
• Step 4: Seeds usually germinate in 3–5 weeks. Once seedlings reach about 6 inches tall, they can be thinned or transplanted into larger pots or the garden.
• Step 5: Monitor young seedlings for pests or fungal issues—early care helps them thrive.

Propagation by Grafting

• Grafting ensures better fruit quality and earlier harvest. It’s especially useful if you’re aiming for a known variety.
• Use strong, disease-resistant rootstocks such as cherimoya, atemoya, or Annona glabra (pond apple).
• Perform grafting in early spring when sap flow is high. Cleft grafting or whip-and-tongue grafts are the most common methods.
• Keep grafted plants in a sheltered, humid environment until fully healed. Watch for signs of success like new leaf growth.
• Transplant grafted trees into the ground or larger containers in spring for best establishment.

Whether you’re starting from scratch or grafting for quality, growing your own cherimoya tree is a rewarding journey that ends in creamy, tropical fruit magic.

Common Pests and Diseases of Cherimoya

The cherimoya tree is fairly hardy, but it can still attract pests and diseases—especially in warm, humid conditions. Early detection and organic care go a long way in keeping your tree healthy and fruiting. Here’s what to watch for:

Common Pests

• Fruit flies – These pests lay eggs in ripening fruit, and their larvae spoil the flesh from the inside. Bag fruits or use baited traps to reduce infestations.
• Scale insects – Small, hard-shelled pests that attach to stems and leaves. They sap energy from the tree and can be controlled with neem oil or horticultural oil.
• Aphids – Aphids feed on new shoots and excrete sticky honeydew, which leads to sooty mold. Use insecticidal soap or a sharp water spray to knock them off.
• Mealybugs – These soft-bodied pests cluster in leaf joints and fruit stems. They can cause yellowing and curling of leaves. Neem oil works well for treatment.
• Ants – Often protect aphids and mealybugs from predators. Managing ant populations can help keep other pests in check.
• Spider mites – These cause fine webbing and speckled leaves in dry conditions. Increase humidity and spray with neem oil if needed.
• Snails – Especially damaging to young plants. Remove manually or use organic snail baits.

Common Diseases

• Anthracnose – A fungal disease that causes dark, sunken lesions on fruit and leaves. Prune affected parts and apply copper-based fungicide.
• Root rot – Caused by overwatering or compacted soil. Improve drainage and avoid heavy watering.
• Powdery mildew – Appears as a white film on leaves in shady or humid areas. Use sulfur sprays or neem oil and improve airflow.
• Sooty mold – This black, sticky mold grows on honeydew. It doesn’t infect the plant directly but reduces light absorption. Wash it off and control the pests causing it.
• Bacterial canker – Causes dieback and lesions on stems and branches. Remove affected areas with sterilized tools and avoid splashing water on foliage.
• Verticillium wilt – A soil-borne fungus that can cause wilting and dieback. Avoid planting in previously infected soil and remove severely affected trees.

Preventive Tips

• Prune regularly to improve air circulation and light penetration.
• Clean up fallen leaves and dropped fruit to reduce fungal spores and deter fruit flies.
• Inspect your tree weekly, especially during warm or humid weather.
• Encourage beneficial insects like ladybugs and lacewings to keep pests in check.
• Apply organic controls like neem oil or insecticidal soap at the first sign of trouble.

With routine care, organic pest management, and a little observation, your cherimoya tree will stay healthy and continue to reward you with creamy, delicious fruit.

Cherimoya FAQs