The Tropical Fruit Forum
Tropical Fruit => Tropical Fruit Discussion => Topic started by: Tomas on May 02, 2012, 03:59:55 PM
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What is considered the tastiest Annona fruit? From what I have read, Annona cherimola x squamosa (cherimoya) seems to usually get he highest marks. I was thinking that perhaps there are some obscure Annona species that are also worth growing.
Tomas
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Cherimoya doesn't grow very well here- Atemoya is really delicious, and it grows much better. I have only tasted the Gefner Variety and its really good. A number of the nurseries listed here carry it.
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I think good atemoyas have the jump on cheimoyas Tomas.Gefner would never get the tiara in an atemoya pagent and my tree might be the poor cousin of the atemoya world but they are not too bad.In this area with relatively few atemoyas available pinks mammoth has long been considered the finest culinary variety.Alas it has now been left behind by its new decendants and other apparently more glamorous atemoyas.
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Hi Tomas,
Is that a tricky question?
CHERIMOYAS ARE THE BEST ;) ;) ;)
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I think on average most people on this forum would rank Cherimoya first with Atemoya a very close second. Then Annona like Rollinia and Sugar Apple behind those first two.
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ROLLINIA!
Atemoya!
But still have yet to try Illama!
I have tasted the following annonas fresh:
Soursop (2 varieties) :)
Rollinia (fruits from about 5 different trees) :-*
Annona reticulata :)
Atemoya (about 5 varieties) :-*
Sugar apple (many varieties) :)
Cherimoya (about 3 varieties) :)
M. cylindrocarpa (Fingerlime annona) :-\
Pond apple :P
I think that's it!
I hear that "poor man's banana" ranks up there with the best!
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I would say the best is the one that performs best in any given climate/soil. If you live in the cold winter climate... the best is PawPaw. Live in FL the best is Atemoya / Rollinia. California Cherimoya hands down. The real question is matching a CA Cherimoya up against a FL Atemoya in a blind taste test.
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I know I'm stating the obvious, but there's clearly a lot of variation within Annona species. My experience is almost entirely with cherimoyas here in California. Of the varieties I've tasted (maybe as many as 10), most were good, but only a few, such as El Bumpo, were outstanding. To my taste, cherimoya needs that tinge of acidity to leave it tasting something like the lovechild of an amazing pear and a fantastic pineapple.
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Although I'm in South Florida and grow several Annona's, my vote for the tastiest one goes to Cherimoya.
Tony
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Fresh picked cherimoya (not the poopy ones found in publix) is my favorite. Atemoya is not far behind.
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Although I'm in South Florida and grow several Annona's, my vote for the tastiest one goes to Cherimoya.
Tony
Amen...Brother ;D ;D ;D
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Although I'm in South Florida and grow several Annona's, my vote for the tastiest one goes to Cherimoya.
Tony
Do you grow cherimoya? I didn't think we could here.. :)
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I think good atemoyas have the jump on cheimoyas Tomas.Gefner would never get the tiara in an atemoya pagent and my tree might be the poor cousin of the atemoya world but they are not too bad.In this area with relatively few atemoyas available pinks mammoth has long been considered the finest culinary variety.Alas it has now been left behind by its new decendants and other apparently more glamorous atemoyas.
You folks down under have a lot more atemoya cultivars than we do, but here i think we have a whole lot more cherimoya cultivars than you do. So i think which is better is still up in the air because neither of us can really make a fair assesment of the whole gamut of both.
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What is considered the tastiest Annona fruit? From what I have read, Annona cherimola x squamosa (cherimoya) seems to usually get he highest marks. I was thinking that perhaps there are some obscure Annona species that are also worth growing.
Tomas
Hi Tomas, good question, but cherimolaXsquamosa is an atemoya, not a cherimoya.
Of the ones i've tasted cherimoya is tops. Whitman fiberless soursop comes in a close second. Rollinia is also very good, but so different than the annonas that it's really hard to compare. I also really like one of the improved paw paws i tastesd (Asimina triloba). Sugar apples can be very good also, but many are just too seedy for me.
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Cherimoya! I got two mature trees, Daniel got budwood from me, the fruits from my garden has no grit at all, very juicy, sweet, tart, pineapple/other fruit flavours mixed. Hard to desribe. Still got some budwood I can spare, but dont ask me the variety as I dont know. Fruit gets about over 20 seeds and weighs about 1-2 lbs avarage.
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To me the tastiest annona is the one in my mouth.
All this debating is making me hungry!
Oscar is correct in saying we couldnt make a real informed decision on cherimoya v atemoya as there is very little production here of cherimoya, as atemoya is established in the market and distributed south, into cherimoya country, and there is not a huge home grower scene for it (other than a few avid collectors in country Vic and around Adelaide. We do have many of the good american types here, but searching them out to get a taste is too much work. Only white, fino and sofia are easily available and others like booth, pierce were distributed by the main production nursery here, but they stopped selling them due to low demand and concentrated on their atemoyas. I believe they still have the original trees though, so there is hope that they could be reintroduced if they get more popular again.
Anywho, I'm off to down 1.2 kgs of pinks mammoth ;D
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When I was a kid growing up in Cuba I remember eating several cherimoyas in Cuba but none of them ever compared highly to the taste of the Guanabana. When I came to the states I have eaten several different types of cherimoyas including one that was red, and in my opinion to date none of the ones that I have eaten can hold a candle in regards to taste a good Atemoya such as Lisa, or 97-1.
Endusar
Cubans in Florida and Cuba call A. reticulata "Chirimoya" but they are actually Custard apples. Cherimoya (A.cherimola) is a totally different fruit.
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Although I'm in South Florida and grow several Annona's, my vote for the tastiest one goes to Cherimoya.
Tony
Do you grow cherimoya? I didn't think we could here.. :)
No, I wish that we could grow Cherimoya down here. I have Atemoya and Sugar Apple planted in my yard. The Cherimoya I have had were all from California.
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Thanks for the info but the cherimoyas that I ate all had the slight depressions in the skin that looked like thumbs.
Most Custard apples have the same indentations. Cherimoyas will not fruit well in most parts of Cuba since the lowland conditions are almost identical to Florida. True Cherimoyas require a Mediterranean climate like California or Chile, dry and cool but not cold. Also you mentioned a red fleshed or skinned Cherimoya. No such thing. There is one Cherimoya with a slight pink tinge but it's very slight and they are very rare!
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http://chestofbooks.com/gardening-horticulture/fruit/Tropical-And-Subtropical-Fruits/The-Cherimoya-Annona-Cherimola-Mill-Continued.html (http://chestofbooks.com/gardening-horticulture/fruit/Tropical-And-Subtropical-Fruits/The-Cherimoya-Annona-Cherimola-Mill-Continued.html)
An interesting article about Cherimoya in the Caribbean and other parts of the world. I never knew Jamaica had a lot of A. cherimola growing.
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Although I'm in South Florida and grow several Annona's, my vote for the tastiest one goes to Cherimoya.
Tony
Do you grow cherimoya? I didn't think we could here.. :)
No, I wish that we could grow Cherimoya down here. I have Atemoya and Sugar Apple planted in my yard. The Cherimoya I have had were all from California.
I never tasted it-would like to -can it be ordered?
I have an old ( 1980's) ortho tropical fruit book which lists a bunch of cherimoya varieties for florida...Ill try to find the book and post the page-its really interesting..
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Although I'm in South Florida and grow several Annona's, my vote for the tastiest one goes to Cherimoya.
Tony
Do you grow cherimoya? I didn't think we could here.. :)
No, I wish that we could grow Cherimoya down here. I have Atemoya and Sugar Apple planted in my yard. The Cherimoya I have had were all from California.
I never tasted it-would like to -can it be ordered?
I have an old ( 1980's) ortho tropical fruit book which lists a bunch of cherimoya varieties for florida...Ill try to find the book and post the page-its really interesting..
I ordered them from "Cherimoya.com"
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Thanks. I just ordered a box from them.. :)
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Over the years of living in Florida, I have grown and fruited the following Annonas...
Guanabana (Mario1)
Atemoya (Gefner)
Sugar apple (Big Green)
Sugar apple (Big Red)
Sugar apple (Kampong Mauve)
Sugar apple (Cuban seedless)
Ilama (Genova Red)
Rollinia (Amazon Beauty)
Custard Apple (Canul)
I have tasted most of of the other annonas grown in Florida at one time or another. To my Caribbean-biased taste buds, the best tasting Annonas are the Genova Red Ilama which tastes like a creamy sweet raspberry atemoya with zero grit.....The Big Red sugar apple...I sell lots of these and most people that buy them are annona fanatics from sugar apple havens like India, Jamaica and Cuba and the majority of them say it's the best sugar apple they have ever tried. They are bigger and tastier than the Red Mauve and much more prolific. Perfectly ripened Gefner Atemoyas are also incredible. The sweet Guanabanas that Oscar mentioned are also awesome. I tried one in Puerto Rico that was as sweet as a sugar apple! Top notch Rollinias are also very excellent but the quality of fruits is sporadic. I have also tasted the best PawPaw cultivars from Ohio and would rate them at the low end of the spectrum. They all have an aftertaste that does not agree with me.
Regarding Cherimoyas, I have also been to California several times and have tasted tree ripened Cherimoyas that were grown in Santa Barbara, Simi Valley and Camarillo. The ones I tasted included Booth, Ott, El Bumpo, White, Pierce and several others that I can't remember. The best ones I tried were very nice but in my opinion, not as good as the previously mentioned Annonas. I did not grow up eating annonas, it was a learned behavior. Not to upset the California folks, you guys can grow a delicious Cherimoya, but you need a try a perfectly ripened sugar apple which is very difficult to find in the mainland US outside of South Florida. The area where I live in Broward County Florida very likely has among the best overall climatic & soil conditions for Sugar apples and Atemoyas on the mainland.
The key to any of these Annonas is eating fruits that are perfectly ripened in the place where they grow the best. Florida grown Cherimoyas, are plain mediocre. We do not have the proper growing conditions that Camarillo Calif has. I would think that sugar apples that fruit in California will not as good since they require high humidity and they don't do as well in the cooler climate. To finish this off, those of you that have not tasted a perfectly ripened Genova Red Ilama or a Big Red sugar apple need to add these to your bucket list! Just my humble opinion !!!!
(http://s13.postimage.org/7pn169dwz/Gen_Red_Basket.jpg) (http://postimage.org/image/7pn169dwz/)
Genova Red Ilama
(http://s15.postimage.org/g5keszypj/Big_Red.jpg) (http://postimage.org/image/g5keszypj/)
Big Red Sugar Apple
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nice pics of illama flgreenman!
when were they taken? who's tree?
thanks for posting!
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I have tried all kinds of different annonas. Growing up in Miami FL I've eating many sugar sugars and I love the taste and texture . I have had more than 20 varieties of Cherimoyas. I have also tried 5 or 6 varieties of California grown Atemoyas, the best being Mr. Minh VA, and in my humble opion the Atemoyas can not compete.
JF
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FGM your perspective rings true with me.I can only just grow atemoyas because it is too warm with the adjacent highlands having just a few cherimoya above 2500ft and many atemoyas. This obviously colours my opinion.
Sugar apples have always been the dominant annona in yards and all the old timers love them.While always grown from seed and obviously much genetic variation there are not local named varieties.Lessard,kampongs,reds and mauves don't compare to many local green ones in my opinion.A seedling of mine is prolific with great tasting fruit that often exceed 2lbs.Soursops are the same with many backyard seedlings that seem way better than the cuban fiberless standard in nurseries.I am convinced that I need an illama.
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Thanks for the info but the cherimoyas that I ate all had the slight depressions in the skin that looked like thumbs.
Just like this one:
http://farm4.static.flickr.com/3200/3138696164_a9b91bea72.jpg (http://farm4.static.flickr.com/3200/3138696164_a9b91bea72.jpg)
I think FGM is right about this. I've noticed other Cubans swearing they've eaten cherimoya that grew along the coast of Cuba, but this is impossible. Turns out they've got their annona names a bit confused. Worse yet in many parts of latin america all of the annona species are just called annona, so it's impossible just from the common name to know what species they're talking about.
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Here's a vid on Annonas
Annonas (http://www.youtube.com/watch?v=0tfA8zBloNM#ws)
Is it normal for the Ilama crack to open like that?
I think this is the main factor that Ilama is not commercially grow in large plantations! :(
FGM-Your Ilama looks Awesome...THX for sharing!!!!
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Thanks, FloridaGreenMan, your humble opinion is much appreciated!
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Tasting a tree riped Genova Red Ilama and a Big Red sugar apple officially added to my bucket list. ;)
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All these tasty replies make me rethink. A few years ago I got a ripe Annona squamosa fruit by someone and I was told this is a very tasty fruit - and it wasn't in my opinion. And I always thought that was as good as it gets when it comes to Annona.
Tomas
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I'm a bit late to the party, but my annonacious thoughts have been developed after having had many different sugar apples, even more varieties of cherimoya, sour sop (at least 5 different), custard apple (at least 4 different including Sarteneja, recently), Atemoya (including Gefner, Petch pakchong, Page, 48-26 Lisa, African Pride, and Rosendo Perez), Illama (Genova Red, Pajapita, and Guillermo), Mountain Sour Sop and a few seedling rollinias.
First let me say that Noel (Florida Green Man) has the best sugar apples around and had one of the best soursops around. However, I have to respectfully disagree with him on what is the best annona. For me, the cherimoyas have it hands down. The best of the atemoyas, when at their best, derive their best qualities from the cherimoya side of the breeding. I have had some atemoya expereince that can compete with a good cherimoya. However, the very numerous and excellent cherimoyas that I have had from California are consistantly better, IMO, than any of the other anonnas. Illama is perhaps more interesting, but with relative scant flesh and seed count not to metion the whole splitting fruit issue, there is no comparison between a good cherimoya and an illama. Here's my Genova Red:
(http://s13.postimage.org/fd5r0mnab/124_2486.jpg) (http://postimage.org/image/fd5r0mnab/)
(http://s16.postimage.org/6yns0d2ap/124_2487.jpg) (http://postimage.org/image/6yns0d2ap/)
(http://s12.postimage.org/fpy8w1p7t/125_2520.jpg) (http://postimage.org/image/fpy8w1p7t/)
(http://s13.postimage.org/8q5rllieb/125_2509.jpg) (http://postimage.org/image/8q5rllieb/)
Harry
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Pretty fruit Harry. It "looks" to be more fibrous compared to the more creamy textured cherimoya? We're currently getting in USA grown cherimoyas that have been excellent.
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It makes sense that the Cherimoya is the best fruit of the Annona family. It had been breed for over a thousand years by the Inca Empire and pre Inca Empire inhabitants, plant breeding masters. It seems most of the other Annonas have received less breeding attention, more wild selection.
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Harry, your Red Genova tree and fruits...looks great!
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It makes sense that the Cherimoya is the best fruit of the Annona family. It had been breed for over a thousand years by the Inca Empire and pre Inca Empire inhabitants, plant breeding masters. It seems most of the other Annonas have received less breeding attention, more wild selection.
Ah yes, the Incas. Brilliant in so many ways. Too bad about the human sacrifice thing. :(
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Hey Harry, I recently purchased a very bumpy looking Cherimoya from the local Asian market that looks exactly like "El Bumpo" and it was hands down THE BEST Cherimoya I have ever tasted. I have a small "El Bumpo" tree that I recently purchased but I have never tasted an actual "labeled" El Bumpo fruit before but I think the bumpy fruit I had may have been an El Bumpo. Anyways, if you can get your hands on one, you must try an El Bumpo. The El Bumpo like fruit I tasted was extremely creamy and had the absolute perfect sugar/acid balance. I saved all the seeds and I'm going to plant as many as I can and graft them onto my larger trees in the hopes that one will produce fruit like the one I ate. I'm currently trying to source an actual El Bumpo fruit so that I can determine if that wonderful fruit I ate was indeed an El Bumpo. If it turns out that the fruit that I ate was Not an El Bumpo, I could have a new variety named after me(if I can get a seedling with similar tasting fruit).
Simon
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Simon,
I recently had the chance to try a few El Bumpos, and I agree with you completely. I haven't tasted Honey Heart yet, which is supposed to be the hands-down favorite of many cherimoya tastings, but the El Bumpo fruits I enjoyed were exactly as you describe: the perfect balance and texture. I saved a bunch of seeds from one of the fruits and have them sprouting in my garage.
James
Hey Harry, I recently purchased a very bumpy looking Cherimoya from the local Asian market that looks exactly like "El Bumpo" and it was hands down THE BEST Cherimoya I have ever tasted. I have a small "El Bumpo" tree that I recently purchased but I have never tasted an actual "labeled" El Bumpo fruit before but I think the bumpy fruit I had may have been an El Bumpo. Anyways, if you can get your hands on one, you must try an El Bumpo. The El Bumpo like fruit I tasted was extremely creamy and had the absolute perfect sugar/acid balance. I saved all the seeds and I'm going to plant as many as I can and graft them onto my larger trees in the hopes that one will produce fruit like the one I ate. I'm currently trying to source an actual El Bumpo fruit so that I can determine if that wonderful fruit I ate was indeed an El Bumpo. If it turns out that the fruit that I ate was Not an El Bumpo, I could have a new variety named after me(if I can get a seedling with similar tasting fruit).
Simon
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It is a pity there seems to have and been popular predjudice against cherimoya in this country for a long time and it only ever became a boutique fruit.Like I suppose much of the world atemoyas arrived only about a 100 years to shake up sugar apple/soursop duopoly.Custard apples have always been considered inferior.I suppose worldwide sugar apple would be most popular follwed by atemoya then soursop with rollinia and cherimoya being next in the popularity stakes.This of course doesn't precisely mirror the quality of fruit.
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Genova Red is now a solo tree....away from most of my other anonnas. Pajapita and Guillermo are long since dead. Genova Red sets fruit without any assistance from me. But I do gawk quite a bit while its in reproductive action. Of course, like most annonas, you can increase the fruit production by hand pollination.
Harry
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Genova Red is now a solo tree....away from most of my other anonnas. Pajapita and Guillermo are long since dead. Genova Red sets fruit without any assistance from me. But I do gawk quite a bit while its in reproductive action. Of course, like most annonas, you can increase the fruit production by hand pollination.
Harry
First, I like to thank you for the scions we exchanged. I have a question regarding an Genova Red Ilama (annona diversifolia) that I purchase from Steve in Exotica 2 years ago. Now that I have gotten your ilama scion to take I can compare the leaves side by side. Here are pics of my so call Genova Red ilama and yours. Roger Meyer sells the same tree as Steve from Exotica and he said they are not true ilamas. What do you think?
Harry's ilama
(http://i1018.photobucket.com/albums/af304/culov/IMG_0118.jpg)
mine
(http://i1018.photobucket.com/albums/af304/culov/IMG_0119.jpg)
(http://i1018.photobucket.com/albums/af304/culov/IMG_0120.jpg)
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Looks totally different. The leaves are not held the same way. I'm pretty confident they are comopletely different plants.
Harry
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Looks totally different. The leaves are not held the same way. I'm pretty confident they are comopletely different plants.
Harry
so what do you think it looks like? an Atemoya? It has not fruited we'll have to wait till next year. If it's an Atemayo your tree will replce in the same spot.
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I can't say what it is. Just that it is not Genova Red that I have from Zill's. I see flowers, so the fruit should be helpful in the ID.
Harry
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so what do you think it looks like? an Atemoya? It has not fruited we'll have to wait till next year. If it's an Atemayo your tree will replce in the same spot.
Photos look like an atemoya to me. The ilama leaves are more rounded.
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Gr8 looking fruit and tree Harry ,, as always.
Amr
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so what do you think it looks like? an Atemoya? It has not fruited we'll have to wait till next year. If it's an Atemayo your tree will replce in the same spot.
Photos look like an atemoya to me. The ilama leaves are more rounded.
thanks Oscar that's what I suspected....now I'll have to ID the variety.
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Willing to bet that the annona in question is the 48-26, Lisa atemoya.
That one has an appearance that can be confused with red illama. and your leaves look like my Lisa atemoya!
the one from Harry looks real deal, like Evandor Holyfield.
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Willing to bet that the annona in question is the 48-26, Lisa atemoya.
That one has an appearance that can be confused with red illama. and your leaves look like my Lisa atemoya!
the one from Harry looks real deal, like Evandor Holyfield.
I hope you are right, I'll be a happy camper. I know that Steve propagated that variety at Exotica and he's horrible at labeling plants. He called it red ilama so we'll see next Jan.......Holyfield was the real deal until Tyson bit his ear off
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Yea, even a total novice like me can see them being different trees. New growth sourced by Harry's got a reddish tinge
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(http://s15.postimage.org/h19b6xhqv/DSCF4424.jpg) (http://postimage.org/image/h19b6xhqv/)
Went to my local market today and pinks mammoths are at their peak and were being snapped up by eager shoppers.A 5lb one is good enough for me but some were just outrageous.They are perhaps the worst looking atemoya of all time, but a heavyweight contender in the taste department.I hope the snap turns out.
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Hi Mike,
That atemoya sure looks funky and awesome! THX for sharing!
(http://s15.postimage.org/h19b6xhqv/DSCF4424.jpg) (http://postimage.org/image/h19b6xhqv/)
Went to my local market today and pinks mammoths are at their peak and were being snapped up by eager shoppers.A 5lb one is good enough for me but some were just outrageous.They are perhaps the worst looking atemoya of all time, but a heavyweight contender in the taste department.I hope the snap turns out.
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Mike, what's the ratio of edible flesh on that bad boy?
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JF,
Your mystery Annona is definitely not an Ilama. It appears to be a Temoylata (Atemoya X Custard-Apple hybrid)
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I have tasted a lot of annonas, including over 400 hybrids that I bred.
Which are the tastier ones? The order of mention could vary a lot, depending on the genetics and culture of the tree and on the genetics and culture of the taster.
"De gustibus non disputandum est!"
1) Some varieties of Northern-Pawpaw and some varieties of Cherimoya vie for Number One on my list. Other varieties of those same species I do not like at all!
2) Crassiflora
3) Cawesh
4) Amazon Custard Fruit / Biriba
5) Custard-Apple
6) Ilama
7) Guanabana
Sugar-Apples and Atemoyas and Muvulus are also good.
Interesting but problematic are Mountain-Soursops and Soncoyas and Cornifolia and many small-and-seedy Rollinia species.
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Tim if you are considering flesh yield in terms of surface area to volume ratio,seed number and edible quality from core to skin it comes out pretty well.The low seed number and quality of flesh throughout are its advantages over other types but the disfigured skin with knobs and bumps works against mammoths.The one in the photo is more attractively shaped that many oddly formed specimens.BMc pointed out to me that big ones can lose quality and I'll avoid those rare 10lb + ones.He also mentioned illama x atemoya perhaps Guanabanus can shed some light on the correct name of such an annona.
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None of the several hundred Ilama hybrids that I bred produced any fruits for us to taste. I was very surprised to hear that results of similar crosses over in Australia were good. I haven't even seen a picture of those new hybrids. Names? Depends on the species mix: Temoylama, Cherilama, Retilama.
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I had a chance almost two months ago to visit the South Coast Agriculture Field Station's cherimoya grove to do some pruning with mostly CRFG folks from San Diego and Orange County. Got to try some great fruit, and I brought back some scion wood of a number of varieties. I've been waiting and waiting for some sign of life from the grafts, and had basically given up on them, when yesterday, I noticed two of them pushing growth! They are from the El Bumpo and Deliciosa varieties, which have been two of the top cultivars in the station's tastings. I'm also excited to be getting a Honey Heart cherimoya from Ethan, which seems to be a standout variety in many tastings.
(http://s17.postimage.org/exsjr23sr/DSCN4045.jpg) (http://postimage.org/image/exsjr23sr/)
(http://s18.postimage.org/52web8qlh/DSCN4046.jpg) (http://postimage.org/image/52web8qlh/)
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I do agree with Harry that Ilama does not have as much pulp as a Cherimoya due to the large seeds. They are also inconsistent bearers and the fruit quality can vary from year to year, but for several years, my Genova Red produced large incredible tasting fruits, up to 2 lbs. Maybe it’s not a tree for everybody and I can’t say I would grow another one due to the productivity problems it had even when I hand pollinated it, but it’s near the top of my annona list as far as an excellent tasting annona. Regarding Cherimoyas, they are very nice fruits when properly harvested, but I have purchased them dozens of times at grocery stores, farmers markets and have even had then fresh from the groves in Calif, paying big bucks at times and I stand to my guns when saying that there are better Annonas out there....
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I have tasted a lot of annonas, including over 400 hybrids that I bred.
Which are the tastier ones? The order of mention could vary a lot, depending on the genetics and culture of the tree and on the genetics and culture of the taster.
"De gustibus non disputandum est!"
1) Some varieties of Northern-Pawpaw and some varieties of Cherimoya vie for Number One on my list. Other varieties of those same species I do not like at all!
2) Crassiflora
3) Cawesh
4) Amazon Custard Fruit / Biriba
5) Custard-Apple
6) Ilama
7) Guanabana
Sugar-Apples and Atemoyas and Muvulus are also good.
Interesting but problematic are Mountain-Soursops and Soncoyas and Cornifolia and many small-and-seedy Rollinia species.
Over 400? WOW!!! :)
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Hi Tomas,
Is that a tricky question?
CHERIMOYAS ARE THE BEST ;) ;) ;)
Have you ever tasted a perfectly grown red sugar apple? They will blow away any Cherimoya I have ever tasted !
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I do agree with Harry that Ilama does not have as much pulp as a Cherimoya due to the large seeds. They are also inconsistent bearers and the fruit quality can vary from year to year, but for several years, my Genova Red produced large incredible tasting fruits, up to 2 lbs. Maybe it’s not a tree for everybody and I can’t say I would grow another one due to the productivity problems it had even when I hand pollinated it, but it’s near the top of my annona list as far as an excellent tasting annona. Regarding Cherimoyas, they are very nice fruits when properly harvested, but I have purchased them dozens of times at grocery stores, farmers markets and have even had then fresh from the groves in Calif, paying big bucks at times and I stand to my guns when saying that there are better Annonas out there....
It's really hard to compare quality of different fruits, especially when the fruits taste differently from year to year. Even on the same year, and from same tree i find that different fruits from the same tree can taste quite differently. When you add to that fruit quality grown on different soils, for example limestone soil of Florida versus volcanic soil of Hawaii, you're going to get wide differences in quality within the same cultivar, never mind the same species.
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Fruitlovers I think all sugar apples and most old stable atemoya types under an ongoing fertilise regime are surprisingly consistent on young basaltic krasnozems and deep alluvials.On heavily weathered acid colluvials with excess clay like my place inconsistency is greater with sugar apples excelling and all others having good and bad years.
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Right on Oscar.
One variable is the amount of leaves in the sun on the same branch as the fruit.
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Does A. senegalensis fit in anywhere on these lists or just an oddity like soncoya?
-Ethan
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(http://s17.postimage.org/69j3e08ij/DSCF4460_640x480.jpg) (http://postimage.org/image/69j3e08ij/)
With annonas it is what's inside that counts and ther should be a bit of heart.
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I agree
(http://s7.postimage.org/xpo8pq22v/IMG_0343.jpg) (http://postimage.org/image/xpo8pq22v/)
(http://s17.postimage.org/opyukdyxn/IMG_0344.jpg) (http://postimage.org/image/opyukdyxn/)
Its hard to make comparisons though, as atemoya grows so well here, as does rollinia - my top 2. Soursop are fine, but better up near cairns, cherimoya can be bitter here, but nice down south. I've only really eaten seedy ilama and soncoya. mountain soursop allured me with its amazing perfume, but the flavor was rather fermenting. Sweet sop are never that great here. Reticulata here is pretty rubbish. Sitting down to great cultivars of each at the same time at peak ripeness is an impossibility.
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BMc I think you are spot on and each in their ideal climate would make a big difference.I have never had a good reticulata but clearly they do exist.I got 2 good seeds and maybe 7 hollow soft seeds out of the big mammoth so I will need to eat 28lbs to get 10 seeds.
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BMc I think you are spot on and each in their ideal climate would make a big difference.I have never had a good reticulata but clearly they do exist.I got 2 good seeds and maybe 7 hollow soft seeds out of the big mammoth so I will need to eat 28lbs to get 10 seeds.
Problem is we all tend to generalize from our own very limited experiences, locale, and climate. But it's a very big fruit world out there! :) So what is best, and where it's best, is really hard if not impossible to say.
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Fruitlovers that is a very sensible statement.When you travel you keep on being surprised with fruit you think you knew pretty well.I have certainly learnt alot from members of this forum and had my eyes opened even though I am a newbie.
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Ethan,
Annona senegalensis is the "Muvulu" which I did include on my list.
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Thank you Har, I overlooked it in your previous post.
It is great to have your experience here!
-Ethan
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It sure seems to be a tough question rather like asking what is the best religion.People will always be reminded of the context of their opinion and gaps in their experiences so frank and forthright views are a good thing.If you throw everyones annona experiences together a good picture of which are the best should emerge.
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It sure seems to be a tough question rather like asking what is the best religion.People will always be reminded of the context of their opinion and gaps in their experiences so frank and forthright views are a good thing.If you throw everyones annona experiences together a good picture of which are the best should emerge.
I agree, these kinds of questions are good to ask. You learn a lot from people's different experiences in different locations. But to come to a conclusive answer as to what is really the "best" is practically impossible.
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I have tasted a lot of annonas, including over 400 hybrids that I bred.
Which are the tastier ones? The order of mention could vary a lot, depending on the genetics and culture of the tree and on the genetics and culture of the taster.
"De gustibus non disputandum est!"
1) Some varieties of Northern-Pawpaw and some varieties of Cherimoya vie for Number One on my list. Other varieties of those same species I do not like at all!
2) Crassiflora
3) Cawesh
4) Amazon Custard Fruit / Biriba
5) Custard-Apple
6) Ilama
7) Guanabana
Sugar-Apples and Atemoyas and Muvulus are also good.
Interesting but problematic are Mountain-Soursops and Soncoyas and Cornifolia and many small-and-seedy Rollinia species.
Looking to expand my annona palette and saw a couple that I was unfamiliar with on this thread. The Pawpaw, Crassiflora, Cawesh, and Muvulus. I also saw one called the Junglesop....Some real interesting annonas here but I can't seem to find any seeds or plants for sale...Anyone here have any experience with these as far a particular cultivars or possibly some scions??? I know the Junglesop is from Africa....Soren aren't you from Uganda? Have you ever tried the Junglesop? It seems info says it takes a while to fruit if at all...
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Junglesop is in Congo, but senegalensis is here in Uganda but another Annona described as better in taste; stenophylla is not and so rare I have not heard any describe the taste firsthand
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(http://s18.postimage.org/77nsjp2qt/tropicsun.jpg) (http://postimage.org/image/77nsjp2qt/)
MikesID have you tried the atemoyas maroochy gold,KJ Pinks,Hillary's White or even pinks mammoth? They have all had extreme claims about quality and are a quantum leap ahead of gefner and african pride so should stack up in any annona pageant.I have not tried tropic sun in the picture but the hype says it has the finest flavour of all.
No list of good annonas can really leave atemoyas out.This is the Australian experience.Commercially they are the only large scale species grown here with sugar apples being a backyard tree,rollinias and soursops grown on a small scale and in yard and cherimoya being a boutique fruit never for sale in shops.Custard apples are getting rarer as they are considered inferior as are all other annonas and they are rare.
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That's a beautiful fruit.
They should breed the next generation and call it "tropic thunder" ... I'll go to great lengths in acquiring one ;D
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Not needing hand pollination,being a dwarf and being super productive were some of the selling points in the nursery industry.I bought one but could be a feather too warm for it to thrive.I held back when maroochy gold hit the market in a blaze of glory.If I cross the tropic sun with a pinks mammoth then a pink sun could be a real winner.I suppose the reverse cross would be a mammoth tropic.Obviously in Australia improved custard apples and cherimoyas would give the commercial industry some more spark.Asian markets are buying KJ Pinks,Pinks Mammoth and Hillary's white in good volumes.
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Mike, Tropic Sun should go alright for you in Cairns. It is the first to defoliate in winter here, beating sweetsop by a good month. Seems to have more tropical sap than the other types. I recently purchased one and when I went to put it in the ground the roots fell apart! Like crumble. Argh! I wont visit that nursery again. :'( I'll try again early spring.
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The Cuban Chirimoya and the Cuban Guanabana taste is excellent.
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The Cuban Chirimoya and the Cuban Guanabana taste is excellent.
here you go 007 Cuban Cherimoya in the Yucatan......very creamy and sweet. Some of the mangos varieties from the same region: dama,deliciosa,indio.globo,manguita,manilita,manila,imperial,manila
blanc etc etc...
(http://i1018.photobucket.com/albums/af304/culov/IMG_0331.jpg)
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Those Chirimoyas are the ones that I grew up eating...delicious. And the mangoes in the middle are beautiful.
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Those Chirimoyas are the ones that I grew up eating...delicious. And the mangoes in the middle are beautiful.
I'll post some pics from the central market in La Habana this week when I get them from my son.....te vas a babiar LOL
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I don't have to go to the central market in La Habana here you go: algodon, guanabana y el maranhon que aprieta la boca
(http://i1018.photobucket.com/albums/af304/culov/IMG_0434.jpg)
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Harry,
Am I noticing wicked A. glabra suckers coming up from your rootstock on this tree?
That looks like your tree is sitting on one heck of an elephants foot...just like the specimen at excalibur.
thanks for posting pics.
regardless...it seems these trees are quite happy! You are one of very few who kept this tree alive.
great job
(http://s13.postimage.org/fd5r0mnab/124_2486.jpg) (http://postimage.org/image/fd5r0mnab/)
(http://s16.postimage.org/6yns0d2ap/124_2487.jpg) (http://postimage.org/image/6yns0d2ap/)
(http://s12.postimage.org/fpy8w1p7t/125_2520.jpg) (http://postimage.org/image/fpy8w1p7t/)
(http://s13.postimage.org/8q5rllieb/125_2509.jpg) (http://postimage.org/image/8q5rllieb/)
Harry
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I don't have to go to the central market in La Habana here you go: algodon, guanabana y el maranhon que aprieta la boca
(http://i1018.photobucket.com/albums/af304/culov/IMG_0434.jpg)
The top fruit is the Cashew, we call them "Cajuil" in the D.R. what are they called there? you mention Maranhon and Algodon in the text.
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Harry,
Am I noticing wicked A. glabra suckers coming up from your rootstock on this tree?
That looks like your tree is sitting on one heck of an elephants foot...just like the specimen at excalibur.
thanks for posting pics.
regardless...it seems these trees are quite happy! You are one of very few who kept this tree alive.
great job
(http://s13.postimage.org/fd5r0mnab/124_2486.jpg) (http://postimage.org/image/fd5r0mnab/)
(http://s16.postimage.org/6yns0d2ap/124_2487.jpg) (http://postimage.org/image/6yns0d2ap/)
(http://s12.postimage.org/fpy8w1p7t/125_2520.jpg) (http://postimage.org/image/fpy8w1p7t/)
(http://s13.postimage.org/8q5rllieb/125_2509.jpg) (http://postimage.org/image/8q5rllieb/)
Harry
I agree, those rootstock suckers need to be cut off. At first I didn't see what you were referring to with the elephant foot. Then I saw the faint outline through the suckers...something just looks strange there. Harry - did this get damaged in a storm at some point?
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Marañon is the cashew. Algodon, I think J, was referring to the type of Guanabana or Soursop.
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Those Chirimoyas are the ones that I grew up eating...delicious. And the mangoes in the middle are beautiful.
Cuban cherimoya = Annona reticulata, not really cherimoya. Bit confusing with the Cuban name.
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(http://s18.postimage.org/77nsjp2qt/tropicsun.jpg) (http://postimage.org/image/77nsjp2qt/)
MikesID have you tried the atemoyas maroochy gold,KJ Pinks,Hillary's White or even pinks mammoth? They have all had extreme claims about quality and are a quantum leap ahead of gefner and african pride so should stack up in any annona pageant.I have not tried tropic sun in the picture but the hype says it has the finest flavour of all.
No list of good annonas can really leave atemoyas out.This is the Australian experience.Commercially they are the only large scale species grown here with sugar apples being a backyard tree,rollinias and soursops grown on a small scale and in yard and cherimoya being a boutique fruit never for sale in shops.Custard apples are getting rarer as they are considered inferior as are all other annonas and they are rare.
The maroochy gold sounds very interesting. Anyone here in south florida grow this or any of some of the Australian cultivars? Is gefner really that inferior to the others?
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Marañon is the cashew. Algodon, I think J, was referring to the type of Guanabana or Soursop.
I was referring to the texture of the guanabana .... cotton candy, Algodon de azucar: nh(portugues) gn (frances)=ñ. I didn't know the forum supported the ñ.
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Mikes id I can't bring myself to chop pout the gefner and african pride because they are productive and like old friends and fruit are nice.They were the 2 I could get that handle warm conditions at my place well and the higher quality pinks mammoth likes it cooler.The tastier,smoother,sweeter maroochy gold could go well in my climate and it is alot better because it had the benefit of a long breeding program but wasn't available around here a few years ago.I wanted just one elite atemoya and bought a tropic sun which is a dwarf.The hype says it is way better than gefner and african which admittedly are the bottom of the pile these days with hillarys and KJ's clearly better fruit so TS must be way better.
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(http://s10.postimage.org/fkrbhrwit/maroochy_gold.jpg) (http://postimage.org/image/fkrbhrwit/)
mikesid
FYI
maroochy gold atemoya
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Very nice! Is there any nursery from Australia that ships these. I have not been able to find much info on these. Are these treated with colchicine? Also would seeds from these come true to type if treated with colchicine?
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Those Chirimoyas are the ones that I grew up eating...delicious. And the mangoes in the middle are beautiful.
I'll post some pics from the central market in La Habana this week when I get them from my son.....te vas a babiar LOL
Ok Cuban007, as promised, here are some pics from Habana Cuba. These are some fruits he purchased in an outdoor market near his hotel.
(http://i1018.photobucket.com/albums/af304/culov/P1000259.jpg)
(http://i1018.photobucket.com/albums/af304/culov/P1000290.jpg)
(http://i1018.photobucket.com/albums/af304/culov/P1000287.jpg)
(http://i1018.photobucket.com/albums/af304/culov/P1000289.jpg)
(http://i1018.photobucket.com/albums/af304/culov/P1000248.jpg)
(http://i1018.photobucket.com/albums/af304/culov/P1000244.jpg)
(http://i1018.photobucket.com/albums/af304/culov/P1000245.jpg)
(http://i1018.photobucket.com/albums/af304/culov/P1000243.jpg)
(http://i1018.photobucket.com/albums/af304/culov/P1000246.jpg)
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Hey Joe, your boy is wasting quality H2O ;D
Thanks for sharing the pictures, them pineapples look good!
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http://www.custardapple.com.au/index.php?option=com_content&view=article&id=7254:new-custard-apple-variety-just-released&catid=2:announcements&Itemid=80 (http://www.custardapple.com.au/index.php?option=com_content&view=article&id=7254:new-custard-apple-variety-just-released&catid=2:announcements&Itemid=80) http://www.daff.qld.gov.au/26_16764.htm][url]http://www.daff.qld.gov.au/26_16764.htm (http://[url)[/url]
Mikes id here a couple of link where the 2 atemoyas are mentioned.I got tropic sun from a supermarket and my local mall and saw maroochy gold for sale at the local hardware store.Grafted ones go for US$18-. I looked for nurseries that send them overseas and came up empty.I wonder if BMc can help?
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http://www.daleysfruit.com.au/fruit%20pages/custardapple.htm (http://www.daleysfruit.com.au/fruit%20pages/custardapple.htm)
This link is also of interest for atemoya lovers.
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J, I remember eating those mangoes, the ones with the black spots... they are delicious.
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J, I remember eating those mangoes, the ones with the black spots... they are delicious.
I don't know if those are the Bizcochuelo! The big ones are the Toledos
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What is in your opinion the best annona in matter of taste? So far, I managed to taste only cherimoya and it was unfortunately over-ripe, so I am looking foward to taste some other species and right ripen cherimoya, but I am curious what fruit you prefer when it comes to annonas. :-)
*** mod edit: merged w/existing thread ***
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I have only eaten 4 different annonas, and they are listed with best on top
atemoya - Petch Pak Chong
atemoya - 4826
atemoya - Geffner
sugar apple
All are very good fruit.
Tomas
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I have tasted many annonacea fruit and a few cultivars. This is my ranking:
1. A. squamosa (I don't mind the seeds)
2. Chirimoya Fino de Jete / atemoya Geffner
3. A. reticulata
4. A. Muricata, A. purpurea, rollinia...
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Of what I have tasted so far in order from best;
'Selma' Cherimoya
'Elixir' Cherimoya
'Lisa' Atemoya (this is very good atemoya, I would rank it on the level with other cherimoyas)
'African Pride' Atemoya
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It's hard to beat a top notch cherimoya. Now that rollinias are officially annonas i would rank them number 2.
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Nullzy,
It's nice to see Elixir on your list. I hardly ever see it mentioned, and I've never tasted it, though my cherimoya is an Elixir. I bought it from Roger Meyer based on reputation alone, and I'm still waiting for my first fruit.
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Nullzy,
It's nice to see Elixir on your list. I hardly ever see it mentioned, and I've never tasted it, though my cherimoya is an Elixir. I bought it from Roger Meyer based on reputation alone, and I'm still waiting for my first fruit.
Its a good cherimoya when its picked nice and ripe. Selma is on another level though.
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I have tasted many annonacea fruit and a few cultivars. This is my ranking:
1. A. squamosa (I don't mind the seeds)
2. Chirimoya Fino de Jete / atemoya Geffner
3. A. reticulata
4. A. Muricata, A. purpurea, rollinia...
Felipe anon over El Bumpo :P
Fino is always in the top 10 in our taste test but you have to try Pierce,Booth Nata, Knight, Ott, Big Sister, Sabor and others that slip my mind to appreciate the complexity of the great cherimoyas.
Mr Minh, African Pride and Lisa, in my opininon, are better tasting than Geffner.
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Fino is always in the top 10 in our taste test but you have to try Pierce,Booth Nata, Knight, Ott, Big Sister, Sabor and others that slip my mind to appreciate the complexity of the great cherimoyas.
Mr Minh, African Pride and Lisa, in my opininon, are better tasting than Geffner.
I'm with you on the cherimoyas. However, on the atemoya front, our tastes diverge. I haven't had Mr. Minh's, so I am leaving that out of the equation. African Pride can rival Gefner, but the Gefners I have had, when they are at their best, rival some of the best cherimoyas. And for me, Lisa is just not in the same ball park. I think of Lisa as a better sugar apple, somewhat substandard atemoya. So either I have never had your Lisa or you haven't had my gefner....or perhaps a little of each.
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Fino is always in the top 10 in our taste test but you have to try Pierce,Booth Nata, Knight, Ott, Big Sister, Sabor and others that slip my mind to appreciate the complexity of the great cherimoyas.
Mr Minh, African Pride and Lisa, in my opininon, are better tasting than Geffner.
I'm with you on the cherimoyas. However, on the atemoya front, our tastes diverge. I haven't had Mr. Minh's, so I am leaving that out of the equation. African Pride can rival Gefner, but the Gefners I have had, when they are at their best, rival some of the best cherimoyas. And for me, Lisa is just not in the same ball park. I think of Lisa as a better sugar apple, somewhat substandard atemoya. So either I have never had your Lisa or you haven't had my gefner....or perhaps a little of each.
Could be the difference in climate and soil. I tasted JFs Lisa atemoya. Of course JF has loam/clay soil and more control with ground moisture. I have not tasted a FL grown Lisa yet to compare.
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I would like to see a taste pageant between the best atemoyas and cherimoyas with african pride and gefner sitting it out. Sugar apples,rollinia and soursops are good but would really have to be on the B team. Call me a skeptic but I seriously doubt a cherimoya could get the tiara against atemoya big guns like paxton prolific,hilliary white etc.I reserve my judgement because I have never met anyone who has eaten the top quality atemoyas or best tasting cherimoyas.The few cherimoyas I have tried were exceptionally ordinary but I understand from this forum that there are really good ones out there.
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So...how do we set up this annona slug fest? I think you are of the same mind as me, when it comes to Rollinia and even more so, soursop. They are not, for me, in the same conversation as cherimoya and atemoya. I would even move them down to third tier, after sugar apples which might be the second tier dwellers.
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Haus I don't think it will happen any time soon.They could be the fruit equaivalent of matter and anti-matter causing a giant explosion if they ever come in contact.If there was a slugfest my money would be on the cherimoya hitting the canvas and out cold 30 seconds into round 1.
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The right growing condition for top tier cherimoyas won't necessarily work for the best atemoyas and vice versa so this head to head battle will most likely never play out.....unless you have contenders fly in from sources, and destination having very lax regulations (eg. Vietnam)
I wonder how top Australian atemoyas fair grown on US soil
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And if cherimoya got its butt whipped, so be it. It is hard to imagine that this would be the case though, since atemoya derives most of its positive attributes from cherimoya. The breeding with sugar apple. from my understanding, was supposedly for the purpose of bringing the excellent highland annona, cherimoya, down to us mortals at sea level. Sugar apples are sweet....for sure, but they do not have the complexity and combination of sweetness and other flavors that cheriomoyas have. And sugar apples have a problem with stone cells and numerous seeds that are much less of an issue, if at all, with cherimoya. No, my money would be on cherimoya.....but if I was wrong and I was there to eat your prized atemoyas, I would be very happy to lose my bet.
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I would like to see a taste pageant between the best atemoyas and cherimoyas with african pride and gefner sitting it out. Sugar apples,rollinia and soursops are good but would really have to be on the B team. Call me a skeptic but I seriously doubt a cherimoya could get the tiara against atemoya big guns like paxton prolific,hilliary white etc.I reserve my judgement because I have never met anyone who has eaten the top quality atemoyas or best tasting cherimoyas.The few cherimoyas I have tried were exceptionally ordinary but I understand from this forum that there are really good ones out there.
The atemoyas here are exceptionally ordinary, and the cherimoyas there are exceptionally ordinary. I think we may be both suffering from ordinary lack of superior genetic cultivars in both departments. Seems like Americans have put all their breeding work into cherimoyas and Australians into atemoyas. I'm sure both fruits can be top notch. I disagree though that rollinias are B quality. We've got some very good ones here. Rollinias are a totally different kind of fruit than the strongly sweet annonas, but very pleasant to eat none the less.
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And if cherimoya got its butt whipped, so be it. It is hard to imagine that this would be the case though, since atemoya derives most of its positive attributes from cherimoya. The breeding with sugar apple. from my understanding, was supposedly for the purpose of bringing the excellent highland annona, cherimoya, down to us mortals at sea level. Sugar apples are sweet....for sure, but they do not have the complexity and combination of sweetness and other flavors that cheriomoyas have. And sugar apples have a problem with stone cells and numerous seeds that are much less of an issue, if at all, with cherimoya. No, my money would be on cherimoya.....but if I was wrong and I was there to eat your prized atemoyas, I would be very happy to lose my bet.
I think the case with sugar apples is similar to atemoyas, we just don't have the best of the cultivars available yet in this country. There have been some breeding programs with sugar apples in India and other parts of Asia that have developed really superior varieties: low seed count, no grittiness or stones, very large sized, etc. We just don't have access to most of them yet. Really i believe any of these species of annonas can be a 10, it's just that almost all the breeding work here has been on cherimoya.
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The right growing condition for top tier cherimoyas won't necessarily work for the best atemoyas and vice versa so this head to head battle will most likely never play out.....unless you have contenders fly in from sources, and destination having very lax regulations (eg. Vietnam)
I wonder how top Australian atemoyas fair grown on US soil
that's a good point Tim but we are blessed with the ideal climate to grow both....hell will freeze over before an Aussi grown Atemoya beats any good California grown cherimoya.
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JF according to a few politicians down under the icecaps of hell are spreading all over the real world with all this global cooling.JF that is a contraversial statement that is not easy to test.I presume the good cherimoyas are orders of magnitude better than african pride and gefner atemoyas where they all occur together and can be easily compared.
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Yes, Gefner and African Pride not much competition for a top notch cherimoya. But Pink's Mammoth is a lot better quality atemoya then either of those,and does hold a candle next to good cherimoya, and Pink's Mammoth i think is like 100+ year old cultivar from Australia. So i wouldn't doubt they have developed much better ones than Pink's in Australia in the time being.
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Pinks parent atemoya is at least 140 years old and from Guyana but the seedling offspring have been in Australia for about 120 years old. I presume the original and other atemoyas from NE South America are many decades older at the very least. It's children are better than mammoth like PP,HW,MG and I presume TS which has a mixed heritage.
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From what Mike has commented previously, atemoyas are widely sold in super markets in Australia, unlike cherimoya in USA, which are only available in small quantities in specialty stores. So for this reason alone i wouldn't doubt that a lot of attention has been paid in Australia to rearing very good quality types.
If someone wants to pay my ticket to Australia during atemoya season i can settle this slug fest once and for all. ;)
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From what Mike has commented previously, atemoyas are widely sold in super markets in Australia, unlike cherimoya in USA, which are only available in small quantities in specialty stores. So for this reason alone i wouldn't doubt that a lot of attention has been paid in Australia to rearing very good quality types.
If someone wants to pay my ticket to Australia during atemoya season i can settle this slug fest once and for all. ;)
Whole Foods is reliably stocking Cherimoyas. I just bought a 1 pound Cherimoya for 3.99 a pound, imported from Chile. It looks good, im curious how it compares in taste to the CA Cherimoyas.
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that's a good point Tim but we are blessed with the ideal climate to grow both...
Really? Here, the only place that seems to grow a reliably decent cherimoya is the cold, dry climate near Adelaide, while Atemoya is at its best in the high rainfall volcanic soils an hour north of here. I couldn't imagine anywhere being perfect for either. Perhaps a place where both will fruit (few places here can get both to fruit reliably or at all) is imaginable, but to have both at their best? I've only had fino and white cherimoyas, which weren't up to it on local comparison. I've put in a few of everything at the farm, which is dryer and cooler than where I am, in the hope I will have decent fruit from each group in the future.
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Whole Foods is reliably stocking Cherimoyas. I just bought a 1 pound Cherimoya for 3.99 a pound, imported from Chile. It looks good, im curious how it compares in taste to the CA Cherimoyas.
You heard about the cat and what curiosity did to it? Well, if the ones you are getting in Whole Foods are anything like what I have encountered in the stores previously, your curiosity will not cause your death but will likely cause the immediate termination of your curiosity. There was no comparison between these store boughts from S. America and what California has to offer. Maybe they have upgraded since I last plunked down my hard earned cash for one of those substandard cherimoyas. Keep us posted. Hope for the best but expect the worst.
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Whole Foods is reliably stocking Cherimoyas. I just bought a 1 pound Cherimoya for 3.99 a pound, imported from Chile. It looks good, im curious how it compares in taste to the CA Cherimoyas.
You heard about the cat and what curiosity did to it? Well, if the ones you are getting in Whole Foods are anything like what I have encountered in the stores previously, your curiosity will not cause your death but will likely cause the immediate termination of your curiosity. There was no comparison between these store boughts from S. America and what California has to offer. Maybe they have upgraded since I last plunked down my hard earned cash for one of those substandard cherimoyas. Keep us posted. Hope for the best but expect the worst.
I got those Chileans ones from Whole Foods about a month ago. I have some experience picking cherimoyas, so not like I did not know what I was doing. My curiosity definitely killed the cat. They belong in a trash bin, not on the store shelf.
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that's a good point Tim but we are blessed with the ideal climate to grow both...
Really? Here, the only place that seems to grow a reliably decent cherimoya is the cold, dry climate near Adelaide, while Atemoya is at its best in the high rainfall volcanic soils an hour north of here. I couldn't imagine anywhere being perfect for either. Perhaps a place where both will fruit (few places here can get both to fruit reliably or at all) is imaginable, but to have both at their best? I've only had fino and white cherimoyas, which weren't up to it on local comparison. I've put in a few of everything at the farm, which is dryer and cooler than where I am, in the hope I will have decent fruit from each group in the future.
Yes, both fruit to perfection in our area. They grow side by side in commercial groves in San Diego. Reticulatas and sugar apples don't fruit well in SoCal.
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JF according to a few politicians down under the icecaps of hell are spreading all over the real world with all this global cooling.JF that is a contraversial statement that is not easy to test.I presume the good cherimoyas are orders of magnitude better than african pride and gefner atemoyas where they all occur together and can be easily compared.
Lol send us budwood of those synthetic atemoyas and we'll find out which one will reign
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In my place (dry/hot subtropical climate) chirimoya and atemoya perform very good! The only annonacea that does not well in my orchad is A. conica (Raimondia). If I get some aussi budwood in my hands I could try chirimoya and atemoya fruits side by side ::)
Mike, a store chirimoya is not representative. I don't buy them in the supermarkets any more, since I have had very bad experiences. A homegrown chirimoya is like heaven..
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Felipe anon over El Bumpo :P
Fino is always in the top 10 in our taste test but you have to try Pierce,Booth Nata, Knight, Ott, Big Sister, Sabor and others that slip my mind to appreciate the complexity of the great cherimoyas.
Mr Minh, African Pride and Lisa, in my opininon, are better tasting than Geffner.
Amigo, as far as I remember, the only atemoya cultivar I have tasted is Geffner, which I'm currently growing. It is pretty nice IMO, in the same league as good chirimoyas.
I have a small Lisa, but is has not fruited yet. I'm dreaming of Minh since the first time you posted it ;D
Concerning those SoCal cultivars, I have still have to try them... ;)
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In my place (dry/hot subtropical climate) chirimoya and atemoya perform very good! The only annonacea that does not well in my orchad is A. conica (Raimondia). If I get some aussi budwood in my hands I could try chirimoya and atemoya fruits side by side ::)
Mike, a store chirimoya is not representative. I don't buy them in the supermarkets any more, since I have had very bad experiences. A homegrown chirimoya is like heaven..
Felipe, have you gotten R. Conica to fruit? I have been searching for seeds for sone time, but the only source I could find is Equador, and since R. Conica is endangered it would be illegal to import. If you ever get seeds, I would be interested to buy.
I had two storebought cherimoyas July last year, and enjoyed them enough that it sparked my interest in tropical fruit. My young seedling from one of the fruit is more than a foot tall, and I hope that I will taste homegrown fruit within the next few years. My question is this: would I need to wait longer for maturity if I graft the plant with superior variety?
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My large fruiting gefner and african pride both got the axe recently after I ate hillary white and paxton prolific from friend's trees.They are yesterdays atemoyas as far as I am concerned and any 'happenin dude' on the atemoya scene doesn't want to be saddled with them.I'll check what cherimoya are getting around in Australia right now in a nursery or two.
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http://www.daleysfruit.com.au/search.php?q=cherimoya&SType= (http://www.daleysfruit.com.au/search.php?q=cherimoya&SType=)
Only trash cherimoya available here as you can see with daleys nursery.No wonder they have been so comprehensively muscled aside by the more esteemed atemoya.Friends in Victoria do grow these varieties.
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that's a good point Tim but we are blessed with the ideal climate to grow both...
Really? Here, the only place that seems to grow a reliably decent cherimoya is the cold, dry climate near Adelaide, while Atemoya is at its best in the high rainfall volcanic soils an hour north of here. I couldn't imagine anywhere being perfect for either. Perhaps a place where both will fruit (few places here can get both to fruit reliably or at all) is imaginable, but to have both at their best? I've only had fino and white cherimoyas, which weren't up to it on local comparison. I've put in a few of everything at the farm, which is dryer and cooler than where I am, in the hope I will have decent fruit from each group in the future.
There are places here where you can fruit both cherimoya and atemoya, around 1000 ft. elevation. But what is ideal climate for one is NOT going to be the ideal climate for another one. Here atemoyas are best at close to sea level, and cherimoyas best at 2000 feet or higher elevation. Just because you can fruit them doesn't mean it's going to be the best climate for either, namely a climate where they can be commercially produced. But certainly ok for backyard growers.
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http://www.daleysfruit.com.au/search.php?q=cherimoya&SType= (http://www.daleysfruit.com.au/search.php?q=cherimoya&SType=)
Only trash cherimoya available here as you can see with daleys nursery.No wonder they have been so comprehensively muscled aside by the more esteemed atemoya.Friends in Victoria do grow these varieties.
There are quite a few more in southern collections. Birdwood had a big collection, but they. Prefer dryer conditions than they have there and a disease nearly wiped out their whole grove. I got to see their remaining trees and they don't look very well at all. They had most of the top varieities available in or prior to the 90s.
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Cherimoya is the tastiest I've had, it beats all atemoyas, sugar apples, custard apples and the soncoyas. I still haven't tried the biribia. Here is the "Selma" I was working on this morning at work. I have 3 left on my tree and they are ripening perfect. They have a berry overtone to them. I've tried pretty much all other cherimoya varieties, Nata, Fino, and a few others are up there also.
(http://s10.postimg.cc/b5p2txtl1/selma.jpg) (http://postimg.cc/image/b5p2txtl1/)
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Felipe anon over El Bumpo :P
Fino is always in the top 10 in our taste test but you have to try Pierce,Booth Nata, Knight, Ott, Big Sister, Sabor and others that slip my mind to appreciate the complexity of the great cherimoyas.
Mr Minh, African Pride and Lisa, in my opininon, are better tasting than Geffner.
Amigo, as far as I remember, the only atemoya cultivar I have tasted is Geffner, which I'm currently growing. It is pretty nice IMO, in the same league as good chirimoyas.
I have a small Lisa, but is has not fruited yet. I'm dreaming of Minh since the first time you posted it ;D
Concerning those SoCal cultivars, I have still have to try them... ;)
Hermano islegno, con todo respeto y carigno, cherimoyas reign in SoCal there is not one atemoya that comes close. I wish you had the opportunity to try some of the top tier cherimoyas in the region....
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Cherimoya is the tastiest I've had, it beats all atemoyas, sugar apples, custard apples and the soncoyas. I still haven't tried the biribia. Here is the "Selma" I was working on this morning at work. I have 3 left on my tree and they are ripening perfect. They have a berry overtone to them. I've tried pretty much all other cherimoya varieties, Nata, Fino, and a few others are up there also.
(http://s10.postimg.cc/b5p2txtl1/selma.jpg) (http://postimg.cc/image/b5p2txtl1/)
I agree Mark. Your Selma look delicious! I'm going to have to regraft this variety I didn't like it the first time I had it.
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Mark - did you hand pollinate your Selma tree? does Selma seem like a low production tree if left to do it's thing?
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Mark - did you hand pollinate your Selma tree? does Selma seem like a low production tree if left to do it's thing?
Tim, yes I hand pollinated it, the fruits are decent size, however very few flowers. Maybe I'll bump up the phosphorus next season.
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that's a good point Tim but we are blessed with the ideal climate to grow both...
Really? Here, the only place that seems to grow a reliably decent cherimoya is the cold, dry climate near Adelaide, while Atemoya is at its best in the high rainfall volcanic soils an hour north of here. I couldn't imagine anywhere being perfect for either. Perhaps a place where both will fruit (few places here can get both to fruit reliably or at all) is imaginable, but to have both at their best? I've only had fino and white cherimoyas, which weren't up to it on local comparison. I've put in a few of everything at the farm, which is dryer and cooler than where I am, in the hope I will have decent fruit from each group in the future.
Most cherimoyas may prefer dry climate, but here McPherson does pretty well in our super rainy 150 inches (3810 mm per year) climate. So that may be a matter of proper cultivar selection. They will also set fine at 2000 ft. where it rarely gets much below 50F (10C).
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There are some on the Atherton Tableland at 3000 ft and 100inches of rain and these are the poor quality cherimoya I have tried.
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There are some on the Atherton Tableland at 3000 ft and 100inches of rain and these are the poor quality cherimoya I have tried.
Mike, really funny how you think mangosteens and durians could be grown in Florida, but you don't think good cherimoyas can be grown on the whole of giant sized Australia?!?!
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It is more about interpersonal decorum Oscar, than a botanical thing.The emphasis is on good and I would not want to question whether the good really exists (directly) when so many say they do.
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It is more about interpersonal decorum Oscar, than a botanical thing.The emphasis is on good and I would not want to question whether the good really exists (directly) when so many say they do.
You'll have to take my word for it in the meantime. Heavenly cherimoyas really do exist. You're at the moment just like folks that have never tasted heavenly durians. You guys in Australia are severely cherimoya deprived. Babes in the woods. ;) As much as folks in Florida and California that eat frozen durians and say they're no good, what's all the big deal about? ;)
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that's a good point Tim but we are blessed with the ideal climate to grow both...
Really? Here, the only place that seems to grow a reliably decent cherimoya is the cold, dry climate near Adelaide, while Atemoya is at its best in the high rainfall volcanic soils an hour north of here. I couldn't imagine anywhere being perfect for either. Perhaps a place where both will fruit (few places here can get both to fruit reliably or at all) is imaginable, but to have both at their best? I've only had fino and white cherimoyas, which weren't up to it on local comparison. I've put in a few of everything at the farm, which is dryer and cooler than where I am, in the hope I will have decent fruit from each group in the future.
Most cherimoyas may prefer dry climate, but here McPherson does pretty well in our super rainy 150 inches (3810 mm per year) climate. So that may be a matter of proper cultivar selection. They will also set fine at 2000 ft. where it rarely gets much below 50F (10C).
Oscar,
How does the McPhearson taste? growth etc.?
Mark
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that's a good point Tim but we are blessed with the ideal climate to grow both...
Really? Here, the only place that seems to grow a reliably decent cherimoya is the cold, dry climate near Adelaide, while Atemoya is at its best in the high rainfall volcanic soils an hour north of here. I couldn't imagine anywhere being perfect for either. Perhaps a place where both will fruit (few places here can get both to fruit reliably or at all) is imaginable, but to have both at their best? I've only had fino and white cherimoyas, which weren't up to it on local comparison. I've put in a few of everything at the farm, which is dryer and cooler than where I am, in the hope I will have decent fruit from each group in the future.
Most cherimoyas may prefer dry climate, but here McPherson does pretty well in our super rainy 150 inches (3810 mm per year) climate. So that may be a matter of proper cultivar selection. They will also set fine at 2000 ft. where it rarely gets much below 50F (10C).
Oscar,
How does the McPhearson taste? growth etc.?
Mark
McPhearson tastes pretty nice. Can't really compare it with other cultivars as it's about the only one grown here. The tree is medium sized and fairly productive.
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Cherimoya is the tastiest I've had, it beats all atemoyas, sugar apples, custard apples and the soncoyas. I still haven't tried the biribia. Here is the "Selma" I was working on this morning at work. I have 3 left on my tree and they are ripening perfect. They have a berry overtone to them. I've tried pretty much all other cherimoya varieties, Nata, Fino, and a few others are up there also.
(http://s10.postimg.cc/b5p2txtl1/selma.jpg) (http://postimg.cc/image/b5p2txtl1/)
Mark, what does Selma taste like? How would you compare it to the others? I'm really intrigued by it for quite sometime and would love to learn more about it. Any chance you have a picture of what the fruit looks like? It's green on the outside right?
Thanks :)
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Cherimoya is the tastiest I've had, it beats all atemoyas, sugar apples, custard apples and the soncoyas. I still haven't tried the biribia. Here is the "Selma" I was working on this morning at work. I have 3 left on my tree and they are ripening perfect. They have a berry overtone to them. I've tried pretty much all other cherimoya varieties, Nata, Fino, and a few others are up there also.
(http://s10.postimg.cc/b5p2txtl1/selma.jpg) (http://postimg.cc/image/b5p2txtl1/)
Mark, what does Selma taste like? How would you compare it to the others? I'm really intrigued by it for quite sometime and would love to learn more about it. Any chance you have a picture of what the fruit looks like? It's green on the outside right?
Thanks :)
I'll get a photo of some of the fruit tomorrow when it gets light. The are not perfectly formed like most other cherimoyas, it is green yes.
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Thanks Mark, :) I appreciate it.
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Thanks Mark, :) I appreciate it.
Here is one of the "Selma" cherimoyas.
(http://s23.postimg.cc/vaa8byhyv/IMG_0333.jpg) (http://postimg.cc/image/vaa8byhyv/)
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JF according to a few politicians down under the icecaps of hell are spreading all over the real world with all this global cooling.JF that is a contraversial statement that is not easy to test.I presume the good cherimoyas are orders of magnitude better than african pride and gefner atemoyas where they all occur together and can be easily compared.
Lol send us budwood of those synthetic atemoyas and we'll find out which one will reign
J, Maddock, Lindstrom, and Coochie Atemoyas are coming on quite nicely. If they taste anything like the ones last year they're going to be great.
As far as Cherimoyas, Conchita took.
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JF according to a few politicians down under the icecaps of hell are spreading all over the real world with all this global cooling.JF that is a contraversial statement that is not easy to test.I presume the good cherimoyas are orders of magnitude better than african pride and gefner atemoyas where they all occur together and can be easily compared.
Lol send us budwood of those synthetic atemoyas and we'll find out which one will reign
J, Maddock, Lindstrom, and Coochie Atemoyas are coming on quite nicely. If they taste anything like the ones last year they're going to be great.
As far as Cherimoyas, Conchita took.
007, Lindstrom and Coochie are mediocre atemoyas. Maddock's, on the other hand, I believe to be Paxton Prolific from Australia. I have to give it to these Aussies they made a great Atemoya almost as good as Behl's cherimoya.
Let see if I could find pics of the fruit and tree.
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... Maddock's, on the other hand, I believe to be Paxton Prolific from Australia. I have to give it to these Aussies they made a great Atemoya almost as good as Behl's cherimoya.
Let see if I could find pics of the fruit and tree.
What made you say that, JF? Paxton Prolific/KJ Pinks is patented. I don't see anyone risking giving it another name here in the US EXCEPT if it is a seedling of PP.
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... Maddock's, on the other hand, I believe to be Paxton Prolific from Australia. I have to give it to these Aussies they made a great Atemoya almost as good as Behl's cherimoya.
Let see if I could find pics of the fruit and tree.
What made you say that, JF? Paxton Prolific/KJ Pinks is patented. I don't see anyone risking giving it another name here in the US EXCEPT if it is a seedling of PP.
the fruits. I just found the pics but I cant share it with the forum I will email it to you later.
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Behl's Cherimoya is the best Cherimoya that I tasted last year. We'll see how they taste this year.
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Behl's Cherimoya is the best Cherimoya that I tasted last year. We'll see how they taste this year.
they are looking terrific....3 pounds!! or is it prolific ;D
(http://s23.postimg.cc/9nk6xwbfr/photo.jpg) (http://postimg.cc/image/9nk6xwbfr/)
(http://s23.postimg.cc/tfqyaxcdj/zpfile000.jpg) (http://postimg.cc/image/tfqyaxcdj/)
(http://s23.postimg.cc/3y8jrbunb/zpfile001.jpg) (http://postimg.cc/image/3y8jrbunb/)
(http://s23.postimg.cc/dlc211nmv/zpfile002.jpg) (http://postimg.cc/image/dlc211nmv/)
(http://s23.postimg.cc/5tvc2hjhj/zpfile003.jpg) (http://postimg.cc/image/5tvc2hjhj/)
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Never tried Behl's cherimoya... Boy does it look tasty from the photos.
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J, the last two pics look like a Lisa and El Bumpo. The Cherimoyas in the first pics are coming along quite nicely.
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J, the last two pics look like a Lisa and El Bumpo. The Cherimoyas in the first pics are coming along quite nicely.
Yes they do but the second, I think, is from a gefner I gave him but he says it's a Fino. I dont think so what do you think? I cant find a pic of my gefner I will ask Ashok to send me a pic from his tree.
Found it! got the wood from Mr Minh's gefner. I'm pretty sure that Sumesh graft is from this source.
(http://s24.postimg.cc/65w7zi88h/IMG_6329.jpg) (http://postimg.cc/image/65w7zi88h/)
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Here is one of the "Selma" cherimoyas.
(http://s23.postimg.cc/vaa8byhyv/IMG_0333.jpg) (http://postimg.cc/image/vaa8byhyv/)
It's a Gorgeous fruit Mark! Thanks for uploading the pic.
Does anyone know of any other Cherimoya varieties that, like Selma, have a reddish/pink flesh on the inside?
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Anyone have seeds or plants available for planting in hawaii?
I wonder at 1,000 ft elevation in hawaii if I will have better success growing with cherimoyas or atemoyas??
I know of one good sugar apple tree i plan to plant seeds from when it fruits this winter..
Also I've never tried Ilama. Are they not grown much in hawaii?
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Anyone have seeds or plants available for planting in hawaii?
I wonder at 1,000 ft elevation in hawaii if I will have better success growing with cherimoyas or atemoyas??
I know of one good sugar apple tree i plan to plant seeds from when it fruits this winter..
Also I've never tried Ilama. Are they not grown much in hawaii?
At 1000 ft. cherimoya is marginal, atemoya will do better. Ilama is still quite rare in Hawaii. Ilama is a lowlands species. I've found sugar apple doesn't do well here at high elevations. Does best along the coast.
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That is similar to the altitudinal zoning here Oscar.
A few people in towns like Ravenshoe, Millaa Millaa and Herberton on the Atherton Tableland at around 3000 ft adjacent to me have cherimoyas but atemoyas dominate and you don't see sugar apples.
Most of the agricultural area and towns are around 2200ft to 2600ft and there don't seem to be cherimoyas just atemoyas. There is widespread drier and lower areas all around at 1200ft to 1500ft and atemoya and sugar apples are commonly grown. On the coast it is nearly all sugar apples and only a few atemoyas as it is a bit warm for them.
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Ya I'm planting near the coast too.. Less than 1,000 ft sea level so I wonder maybe sugar apple will do th best? I'd love to plant atemoyas too...
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Altitude is a relative concept; here in Kampala I am at 1.200m and Durian will fruit.