Atemoya Delivery or Pickup

Atemoya is a hybrid of two different fruits from the same family: the sugar apple and the cherimoya, also known as the custard apple. Both fruits originate in the tropical regions of the Americas, and it is thought that the original natural hybrids of the two fruits occurred in Venezuela, with further reports coming from Israel in the early 20th century. The two plants were then crossed in a Miami laboratory in 1908 by a horticulturist named P.J. Wester. 

When the results proved extra sweet and delicious, the resulting fruit was named ate from an old Mexican word for a sugar apple with the addition of moya to include the cherimoya. The fruit was not only prized for its exceptional flavor, but the hybrid also proved hardier than regular sugar apples. The seeds of the new fruit also germinated at lower temperatures than sugar apples. This is attributed to the cherimoya's ability to grow at lower temperatures, a fact which is reflected in its name, which means 'cold seed' in Quechuan.

Atemoyas are large heart-shaped fruit, often measuring between 8 and 12 inches long and weighing around 5 pounds. The skin is thick and bumpy, with larger bumps around the stalk which then smooth out towards the bottom. The unripe fruit is pale green, and the skin becomes more yellow as the fruit ripens. The bumps on the skin can also loosen slightly when the fruit is ripe, opening in the same way that pinecones do to indicate that they are ready to eat. The ends of the bumps may also turn brown as the fruit ripens.

An atemoya should feel firm to the touch, but if it's hard, then it is unripe. An atemoya that is too soft and yields completely to the touch is overripe, and although these may not hold their shape in a fruit salad, they are ideal for making juice or pureeing. If you notice dark or black spots on the skin, the atemoya has started to spoil and should be avoided.

Hard atemoyas are not ready to eat but can be ripened at home by keeping them at room temperature and out of direct sunlight for a few days. Check them regularly to ensure they aren't over-ripening, and when the flesh feels about the consistency of a ripe avocado, the atemoya is ready to eat.

Atemoya skin is inedible and should be discarded once the flesh has been removed. Atemoya also has hard dark seeds in the flesh, which are toxic and should be removed before eating. It is important to check for seeds before blending or juicing atemoya. 

The flesh of the atemoya is pale and soft and can be scooped straight from the skin with a spoon. Many people prefer them chilled and keep slices in the fridge to enhance the flavor. Atemoya is sweet and flavorful and is often compared to other fruits such as pineapple with vanilla and slightly acidic notes. It's often compared to the taste of a pina colada.

Ripe atemoyas can be chilled and eaten straight from the fridge or used in a variety of recipes. You can also freeze atemoya, but this is best done when ripe to preserve the sweetness. 

It's easy to buy atemoyas for a tropical treat when you shop with Instacart and have them delivered to your door. Our shoppers pick your groceries for you, and you could be eating them in as little as 2 hours!