Atemoya is a fruit of the Amazon rainforest. It is native to the South American and Central American rainforests. It grows wild throughout the Amazon basin.
In the US, the atemoya has been cultivated in Florida since 1931. It can now be found in supermarkets and Whole Foods stores.
Atemoya fruit is in season from October to April. The fruit is ripe, with a creamy white, custard-like flesh, and fragrant with a tropical aroma, when gently squeezed. Atemoya has a sweet, slightly tart taste. Atemoya is often served raw in fruit salads, or used in desserts. Atemoya is used as an ingredient in homemade ice cream and sorbet. Atemoya has a brown paper bag ripening method. It should be kept at room temperature to ripen, similar to an avocado. Ripe atemoya tastes best when eaten chilled.
Atemoya, like many tropical fruits, is high in vitamin C. Atemoya is also rich in fiber, potassium, and folic acid. The fruit is a good source of antioxidants. Atemoya is high in calories, so limit portions if you are on a calorie-restricted diet.
Atemoya is thought to have antioxidant and anti-inflammatory properties. It may help prevent cancer, reduce the risk of stroke, boost immunity, and protect against other diseases.
Atemoya