The cherilatta is not stand out flavor or texture. Regular cherimoyas are better.
Brad, which group do you fall into when it comes to Annona flavor and texture?
There seems to be a clear split of people into 2 groups for texture when it comes to favoring Annona.
-Soft, creamy, custard flesh
Or
-Firm, chewy flesh
Now, if you don't like them you will tend to describe one as either
-Mushy, baby food
Or
-Fibrous, chewy, scallop
LOL
Depending on the occasion I like them both ways. All my family prefers the firmer texture of an atemoya. I prefer the texture of an atemoya but for flavor I favor the much more intense and complex tastes of a cherimoya.