This fruit is sometimes
referred to as Cherimoya, Custard Apple, or Sweetsop. It is thought to have been
introduced to South East Asia by the Spaniards, and is now cultivated in the West Indies,
Bali, the Philippines, and tropical South America.
At time of harvest, the guanabana skin is deep green in color, with small, soft spines
covering the surface, along with geometric scallop grooves. When ripe, the fruit turns
greenish yellow and becomes much softer. Small brown seeds sprinkled throughout the white
juicy flesh, combine to provide a somewhat cottony texture and highly aromatic vanilla
like flavor. This fruit is growing increasingly popular, as trends in the tropical arena
are now discovering the easy blending advantages of Guanabana.