Cherimoya properties

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Common name: cherimoya

Scientific name: Annona cherimola

Family: Annonaceae

Area and Climate: Peru, Ecuador, Spain, Portugal, New Zealand and Australia. In elevated and fresh areas, with warm, sunny climates.

Similar species: Annona diversifolia (Ilama).

Related species: Annona muricata L. (Soursop, Guanabana), Annona squamosa L. (Sugar apple).

Hybrid species of cherimoya

  • Smooth, great, very smooth skin, visible seams between the carpels, but with no lumps.

  • Printed, big, scaly skin, sweet flesh, juicy, with few seeds. The seams between the carpels protrude slightly,They are sunken in the middle.

  • Mammillata, medium size, and thick smooth skin. Juicy, aromatic and with very few seeds. The seams between the carpels stick out creating large bumps.

  • Tuberculata, medium, and dark skin that takes long to mature. The connections between the carpels are very pronounced, the more it grows, the larger its protuberances form.

  • Umbonata, medium, fine and delicate skin, juicy flesh and lots of seeds. The joints between the carpels stand out, creating small bumps.

Cherimoya physical and organoleptic characteristics


Cherimoyas sold in a market

It is a large and rounded fruit, like a heart. It can weigh up to a kilo.

It has a thick but not hard skin, with scaly appearance and light green color at the time of being collected. Between 2 and 4 days at room temperature make the skin to become yellowish. The interior however is white or light ivory.

Cherimoya tastes differently to the rest of fruits, quirky, sweet with a touch of acidity which is very appreciated, like a mix of pear, banana and cinnamon.

Its texture is creamy and, when ripe, it can be eaten easily with a spoon.

The interior contains several black seeds, 1 centimeter in size.

It is usually eaten in autumn.

* Related information : Nutritional composition of the cherimoya.

punto rojo More information on cherimoya.

Written by Editorial Botanical-online team in charge of content writing

19 March, 2019

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