Botanical atlas

Cherimoya

Annona cherimola

Long before Spanish chroniclers ever tasted it, cherimoya was already a treasured crop of the Andes, cultivated in the cool highland valleys of Peru and Ecuador where its custardy flesh made it a prized food rather than an everyday orchard fruit. Some Andean communities also put the tree's leaves and bark to use in folk remedies for digestive upset and fever, though these practices were never as widely documented or standardized as the fruit's culinary fame. Mark Twain, tasting it on his travels, is said to have called cherimoya the most delicious fruit known to men, and it remains, above all, a fruit grown to be eaten fresh and savored rather than steeped into medicine.

Safety.

Only the ripe flesh of cherimoya should be eaten. The seeds, skin, and leaves contain annonacin, a compound linked to neurotoxic effects with concentrated or long-term exposure, and the hard seeds should never be chewed or swallowed.