Atemoya Custard Apple
The atemoya, is a hybrid of two fruits–the sugar-apple and the cherimoya–which are both native to the American tropics. Scientifically The Atemoya is a botanical cross between Annon squamosal, the Sugar Apple, and Annona cherimola, the Cherimoya. The resulting fruits were given the name "Atemoya," a combination of "ate," an old Mexican name for sugar apple, and "moya" from cherimoya.
Atemoya or Custard Apples are normally heart-shaped or rounded, with pale-green, easily bruised, bumpy skin. Their skin is a vibrant pea-green, and turns more hues of yellow as it gets riper. Custard Apples or Atemoya It is very juicy fruit, with a smooth textured flesh. Atemoya off a sublime tropical taste, and a soft smooth but also grainy texture, combine with its slightly sweet taste is reminiscent of sugar grains. The ripe Atemoya has a texture that is as rich and as creamy delicious as ice cream.
The taste combination of sweet and a little tart, is also reminiscent of Mother Nature piña colada. The taste also resemble vanilla from its sugar-apple parent. Many inedible black seeds are found throughout the flesh of the atemoya. When ripe, the fruit can be broken open by hand scooped out skin and eaten chilled. Fully ripened Atemoya fruit is is best when refrigerated for one to two days but no longer.
Nutritional Value
Atemoya or custard apples are an excellent source of vitamin B, vitamin C, iron, potassium, magnesium, copper, and dietary fiber.
Applications
custard apples are best suited for raw consumption. They can be cut it in half, served with shredded coconut, nuts, light cream, or sugar, and scooped out with a spoon to be eaten fresh. The pulp can also be used in salads, smoothies, ice creams, blended into baked goods like muffins and crumbles and can be served with honey, low-fat ricotta, and cinnamon on bread as a bruschetta.
Origin: Egypt, Guyana, Spain
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