Native to south and central america, the Cherimoya is also perfectly suited to grow on our coastal hills in Carpinteria, CA. My dad and his family are the ones responsible for introducing this fruit commercially to the United States, with Carpinteria being one of the few places in the country with large scale commercial plantings. We have been specializing in Cherimoyas for over 40 years now and have developed 3 varieties that are unique to our ranch, and patented one of them, the “Rincon” variety. The “Lisa” and the “Bonita” are also our creations. The Cherimoya, when slightly soft and ripe, tastes like a custard that has flavors of banana, pineapple, and mango. It is light, creamy, incredibly sweet, and juicy. The black seeds inside are poisonous when consumed, so they must be removed. Best uses: as is, with citrus juice or passionfruit on top. In smoothies (without the seeds), fruit salads, or made into ice cream or sorbet. Mark Twain said of the Cherimoya, “…Deliciousness itself”.