Spiky, green and ready to party, atemoya fruits are a close relative of the cherimoya. They have a similar tropical flavor, too, with tart sourness that tastes a lot like pineapple. In fact, biting into a fresh, ripe atemoya is like experiencing nature’s most perfect, creamy pina colada in fruit form! The white flesh is sweet, tart and tropical with flavors of pineapple, cherimoya and vanilla.
Atemoya are at their most tasty and fragrant when fully ripe, and the white flesh is juicy, custard soft and scoopable. You’ll be able to tell that atemoyas are ripe when there’s slight browning on the skin, and the fruit yields slightly to gentle thumb pressure.
If you can manage to keep yourself from devouring all your atemoya at once, they can be used in a variety of ways. Cook them in sweet recipes like jams, candies, ice cream and sorbet. Slice raw atemoya over salads, yogurt or granola. Make fresh or frozen drinks from atemoya fruit and juice for a tropical twist on your favorite beverages!
Atemoya are harvested when they’re green, which is the natural ripened color of their peel. Browning around the edges of their textured skin will happen naturally as the fruit ripens. Inside, atemoya flesh is milky white, firm but effortlessly scoopable and juicy. At the center are large, hard black seeds with pointed ends.
How to prepare your atemoya will depend on the recipe you’re using. Here are the most common ways to prepare atemoya for just about any recipe.