The cherimoya, often called the “custard apple” or “ice cream fruit,” is a tropical fruit recognized for its creamy texture and sweet, complex flavor. Its taste is frequently described as a blend of various fruits, including pineapple, banana, papaya, and strawberry, with some noting hints of pear or even bubblegum. The fruit has a soft, white flesh and a green, sometimes scaly or heart-shaped exterior.
The Cherimoya’s Ancestral Home
The cherimoya (Annona cherimola) is indigenous to the Andean highlands of South America. Its native range spans inter-Andean valleys in countries such as Ecuador, Peru, and Bolivia. Specifically, the Loja province and Vilcabamba valley in southern Ecuador are considered significant centers of its biodiversity, where wild stands of the tree still exist.
This fruit thrives in subtropical to mild-temperate climates found at higher elevations. The ideal conditions include moderate temperatures and a distinct cool period without frost, which is why it does not succeed in lowland tropics.
Ancient civilizations, including the Incas, cultivated cherimoya in these regions, with evidence of its presence found in Peruvian archaeological sites far from its native habitat. The name “cherimoya” itself is derived from the Quechua word “chirimuya,” meaning “cold seeds,” referencing its high-altitude origins.
Historical Global Dissemination
The cherimoya’s journey beyond its Andean home began with European exploration. Spanish conquistadors encountered the fruit in the Americas during the 16th century. Seeds were subsequently transported to other parts of the world, including Mexico and Spain.
It was introduced to Spain and Portugal in the 18th century. From the Iberian Peninsula, the cherimoya found its way to other Mediterranean regions, including Italy, and eventually to various countries in Africa, the Middle East, and Oceania. It also reached Hawaii and California in the late 18th and 19th centuries, establishing itself in diverse subtropical and mild-temperate zones globally.
Contemporary Cultivation Hubs
Today, cherimoya is cultivated commercially in several regions around the world, extending beyond its native South American range. Spain is currently the largest producer, with extensive orchards primarily located in the Andalusia region. This area provides a suitable Mediterranean microclimate for its growth.
Other significant commercial cultivation hubs include Chile, which produces it on a considerable scale. The United States also cultivates cherimoya, predominantly in the coastal areas of Southern California, where the climate supports its growth. New Zealand and Israel are additional countries with notable commercial cherimoya production, benefiting from specific microclimates that mimic the fruit’s preferred growing conditions.