Cherimoya (Annona cherimola) is a subtropical tree originating in the high-altitude Andes Mountains of South America. It is prized for its sweet flavor and creamy texture, making it popular with home growers in mild climates worldwide. The time it takes for a cherimoya tree to produce its first harvest is not fixed, but depends heavily on the initial method used to start the tree.
The Primary Factor: Propagation Method and Timeline
The quickest path to fruit production is planting a grafted tree, which is a cutting of a mature, known variety fused onto a rootstock. These trees have already passed the juvenile stage and typically begin to flower and set fruit reliably within two to four years after being planted in the ground. Grafting ensures the tree produces consistent, high-quality fruit true to the parent, making it the preferred method for commercial and serious home cultivation.
Starting a cherimoya from seed requires a much greater investment of time and patience. A tree grown from seed generally takes between four and seven years to reach reproductive maturity and begin flowering. In some cases, this period can extend up to ten years before the tree produces its first bloom. Furthermore, seed-grown trees may not bear fruit identical to the parent, leading to unpredictable quality and flavor.
Essential Requirements for Successful Fruiting
Once a cherimoya tree has reached a mature, fruit-bearing age, the proper environmental conditions must be met for a successful crop. The tree thrives in mild, subtropical climates, which mimic its native highland habitat, characterized by cool but not freezing winters. Mature trees can briefly tolerate temperatures as low as 25°F, but any prolonged frost can severely damage the tree, inhibiting flowering and fruit set. A requirement of 50 to 100 chilling hours, defined as time spent at temperatures between 32°F and 45°F, is generally beneficial for promoting leaf break and flowering in the spring.
The soil must be well-drained and rich in organic matter, ideally maintaining a pH between 6.5 and 7.6. Cherimoyas are sensitive to root rot, so avoiding heavy, clay-based soils that retain too much moisture is important. Consistent soil moisture is required, particularly during the flowering and fruit development phases, as water deficiency can cause a reduction in fruit set and growth. Watering should be reduced during the tree’s brief winter dormancy period.
The Role of Hand Pollination in Fruit Set
Cherimoya flowers are dichogamous, meaning the male and female reproductive parts mature at different times within the same flower. Specifically, the flowers are protogynous, functioning first as female and later as male. The female stage is receptive when the flower first opens, typically in the late afternoon or early evening, presenting a sticky, cream-colored stigma.
The female stage lasts only a few hours before the flower transitions to the male stage, shedding pollen as the stigma dries out. Because of this lack of overlap, natural insect pollination is often ineffective, necessitating manual intervention to ensure a reliable crop. Failure to hand-pollinate usually results in a poor or zero fruit set, regardless of the tree’s health and maturity.
Hand pollination involves collecting pollen from a male-stage flower and applying it to a female-stage flower. Pollen is typically gathered in the late afternoon or evening from flowers that are shedding their tan-colored anthers. This collected pollen is then carefully applied to the receptive, glistening stigmas of the newly opened female-stage flowers, often done the following morning. This manual transfer reliably converts the flower into a developing fruit.
From Fruit Set to Harvestable Maturity
Once a flower has been successfully pollinated, the final waiting period begins as the fruit develops. The time required for the actual cherimoya fruit to grow from a tiny set fruit to a harvestable size typically ranges from five to nine months. This duration is influenced by the specific variety of the fruit and local climatic conditions, especially temperature fluctuations during the growing season.
Growers monitor the developing fruit for subtle changes to determine the optimal time for harvest. The fruit is usually picked while it is still firm on the tree but has begun to change color from a dark green to a lighter green or greenish-tan hue. Harvesting at this stage prevents bruising and allows the fruit to finish ripening indoors at room temperature, where it will soften slightly before being ready to eat.