If you’ve been browsing the contents of our seasonal tropical fruit box, you might have noticed two options that have different names but seem to be essentially the same: custard apple and cherimoya. They are both creamy and delicious, but what sets them apart? Here’s a look at the differences, and some serving suggestions.
A shared family tree
The similarities between these two fruits arise because they are from the same plant family, the Annona genus, which also includes the soursop and sugar apple. However, the cherimoya is native to South America, particularly Peru and Ecuador. It has scaly green skin and soft creamy white flesh, with a pleasant sweet flavour.
The custard apple is native to Central America and the Caribbean, and it has similar bumpy skin, but is more often yellow or reddish brown. They tend to be smaller than cherimoya, although the flesh has a similar smooth white consistency. However, the taste is sweet but slightly tangier than a cherimoya, with hints of honey and vanilla.
Both fruits are packed with nutrients, including high levels of vitamin C, which supports skin health and the immune system. They are also a good source of fibre and rich in antioxidants.
How to eat them
When fully ripe, you can simply slice these fruits in half and scoop out the flesh with a spoon, taking care to discard the seeds. They are also perfect for adding to smoothies because of their soft creamy texture.
Cherymoya is ideal for home-made ice cream and sorbets, and both fruits make perfect additions to salads or dessert toppings. Custard apple pairs well with complementary flavourings such as vanilla and lime to bring out the sweetness and tartness, and can be used in both sweet and savory dishes.