I have always avoided the skin when eating annonas, but I noticed with my recent Geffner atemoya that the skin is very fine and has no off taste at all, and so I just at it. And it was very good, I couldn't even notice the difference, it is like eating guava skin. I even went back and ate the leftover skins I had avoided earlier they tasted very good! I am now thinking I will eat these like apples and not even bother cutting them up.
Is the same for cherimoyas? I know soursop and sugar apples have a more aggressive skin.