Moyas

Moyas

The family of moyas includes atemoya, cherimoya, soursop, and sweetsop, all of which can be used interchangeably. All these fruits have scaly peels and hard black seeds, which you need to remove before eating.


Varieties:


atemoya
atemoya
This cherimoya-sweetsop cross has sweet custard-like pulp. Look for it in specialty produce markets during the fall
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cherimoya, chirimoya, custard apple, pawpaw
cherimoya
This South American tropical fruit is shaped like a pine cone and has a gray-green, scaly skin. The soft white pulp inside has large black (inedible) seeds and tastes like a creamy blend of tropical flavors. Hard cherimoyas should be stored at room temperature until they give a little when squeezed, then they should be refrigerated until they're ready to serve.
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moya
moya
The family of moyas includes atemoya, cherimoya, soursop, and sweetsop, all of which can be used interchangeably. All these fruits have scaly peels and hard black seeds, which you need to remove before eating.
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soursop
soursop
This large, dark green fruit is covered with soft prickles. The pulp has a slightly acidic, tropical flavor. Don't eat the seeds or peel.
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sweetsop, sugar apple
sweetsop
This sweet tropical fruit looks a bit like a small cherimoya. It's great for eating of hand or for making shakes. It's available in the fall, but it's hard to find outside of Florida.
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