Cherimoya – The name derives from Quechua ‘chirimuya,’ meaning ‘cold seeds,’ since the seeds will germinate at higher altitudes. Though sensitive to frost, it must have periods of cool temperatures or the tree will gradually go dormant. The indigenous inhabitants of the Andes say that although the cherimoya cannot stand snow, it does like to see it in the distance. It is cultivated in many places throughout the Americas, including as far north as California.

The fruit is fleshy and soft, sweet, white in color, with a custard-like texture. Some characterize the flavor as a blend of pineapple, mango and strawberry. Similar in size to a grapefruit, it has large, glossy seeds that are easily removed. The seeds are poisonous if crushed open; one should also avoid eating the skin. When ripe the skin is green and gives slightly to pressure, similar to the avocado. Ripe fruit may be kept in the refrigerator, but it is best to let immature cherimoyas ripen at room temperature. If the skin is brown, it is overripe. wikipedia.com

“We had an abundance of mangoes, papaias and bananas here, but the pride of the islands, the most delicious fruit known to men, cherimoya, was not in season.”
- Mark Twain, Kilauea, June, 1866