Another Fabulous Fruit: Anona
Known variously as the sugar apple, soursop and cherimoya, this fruit grows in so many regions and varieties that information on it is contradictory. Most sources say there about 2,000 species, all high in carbohydrates, potassium, phosphorous and calcium. The local variety contains a white, custard-like pulp and clusters of dark seeds. The flavor is difficult to describe, but people often compare it to ice cream. A staple fruit in Africa as well as Latin America, the anona is usually eaten fresh; however, you might try refrigerating it because it changes the taste somewhat. A Guatemalan technique is to let the fruit ripen on the tree, causing it to split. Picked in that state and stored at room temperature, the split scars over, and the fruit is thought to have an improved flavor.