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Did you know...The fruit and trees were given the name "atemoya" from "ate," the Mexican name for the sweet-sop, and "moya," for the cherimoya. The atemoya trees were much hardier than either of its parents and could survive brief frosts. The resulting fruit looked similar to the sweet-sop, but had a superior flavor. 
atemoya DescriptionAtemoyais a delicous dessert fruit. It has a cream colored flesh with the flavor and texture of a vanilla or fruit custard. and practically free of fat. Fruit SelectionLook for a pale-green fruit that is slightly tender to finger pressure but that has not cracked open. Recommended StorageKeep the atemoya at room temperature for a day or two if it is not already softened. Once it is ripe, you can refrigerate the fruit for a day or two. The atemoya tastes best chilled. |