The atemoya or pineapple sugar apple, is a hybrid between the sugar apple (sweetsop) and the cherimoya. It is medium-to-large, heart-shaped or rounded, with pale-green (when ripe), bumpy skin. The flesh inside is creamy white, uniquely custard-like, juicy, sweet, a little tart, and fragrant with a tropical aroma. There are also several large inedible black seeds within the flesh. The atemoya is often incorrectly called a custard apple. Native to South America, atemoyas contain vitamins B and C along with other micronutrients, and are available in the fall and winter.
Please note: This fruits is typically large and heavy in weight. Each piece can range from 1-3lbs!
Ripening and Storage:
Atemoya should be kept at room temperature to ripen. This fruit is ripe when you gently squeeze it and it has some give to it. Once ripe, it will keep up to three days in the refrigerator.
This fruit is best eaten fresh and raw. Cut it open, scoop out the soft sweet flesh and eat chilled. Do not eat the black seeds or the skin.
The atemoya is most often enjoyed raw, but can also be used in smoothies, ice creams, incorporated into baked goods, or served in fruit salads. It pairs well with baking spices such as vanilla, cinnamon, honey, nutmeg, and other tropical fruits such as orange, pineapple, banana, papaya, and pineapple.