Nice Custard-Apple! Reticulatas, or Custard-Apples, are among my favorite fruits, especially as they fruit in the late winter and spring, when most other fruits aren't on.
Your comment about inconsistency is appropo. The quality of most fresh produce varies from soil, weather conditions, and cultural inputs--- grapes and custard-apples famously and infamously so.
The higher the BRIX of the fruit and the plant's sap, the brighter the color, the better the taste, and the more cold hardy, drought hardy, etc. BRIX is the concentration of suspended solids, i.e. mineral nutrients and glucose. Mineral nutrients often underutilized are Calcium and Silicon.
The amount of leaf surface IN THE SUN on a branch greatly affects the quality of fruits on that branch.
I do not know of a fruit called 'Florida Red Atemoya.' As has already been pointed out, the '48--26' (a.k.a. 'Lisa'), which I bred at Zill High Performance Plants back in the 1980's, is pale pink.
The word "ATEMOYA" correctly aplies only to Annona Hybrids that are 1/2 Ata (Sugar-Apple) and 1/2 "-moya" (the last half of the word "cherimoya").
If there are three or more species in the ancestry of an Annona hybrid, it is best to simply call it an ANNONA HYBRID! A cooked-up word, (just as "atemoya" is a cooked-up word), such as "Temoylata" could be used [for a (Sugar-Apple x Cherimoya) x Reticulata, but will always have to end up being explained, here.
All the best,
Guanabanus, a.k.a. Har Mahdeem