have a atemoya tree 4 ft tall , since watching your videos and having a love for fruit, i have bought many tropical trees causing me to have a 20 x 30 greenhouse built this spring , your my naughty addiction. and yes i have a small rollinia and many fruit from brazil jaboticabas over 70 citrus varieties . i go to the store and pick up fruit that is unusual and start plants from the seeds such as jackfruit, white sapote , manny sapote , avocados ,cherimoyas ,and soursop . also learning to grow more plants by cutting of citrus trees.
@@trillium7582 no channel , no time i have 16 goats, peacocks , guinea fowl, ducks, geees, chickens, quails, pheasants and turkeys . i collect unusual plants , have 2 acers with over 40 fruit trees , i enjoy life here
inside the house i have 2 ball pythons, 5 cats ,2 small dogs, african grey parrot, cockatoo, green cheek conure, 3 cocktails, 6 parakeets and fish, i,am 65 at 52 adopted a baby so very busy
I actually got the large atemoya box from Miami fruit a couple months ago with a split between Geffner and African pride. They were quite good, with a better texture than cherimoya they were chewier and juicier and the closest flavor that comes to mind for me was watermelon candy. They were very good but I actually preferred the Miami fruit cherimoyas which were the best cherimoyas I ever had, they were huge and very sweet with a flavor reminiscent of white chocolate covered strawberries, I am definitely getting the cherimoyas again. One tip I would add is, dont ripen atemoyas in rice, they ripen better in a closed box or bag, cherimoyas ripen very rapidly in rice.
How does the AP taste compared to the Geffner? I have space for planting only one of them and am unable to decide. And how different is their flavor vs. the Cherimoya.
I had my first taste of Atemoya last week, and it was a Geffner. It was SO delicious! But since I was born in Kenya, I'm intrigued by the African Pride, especially now that I know that it's a similar taste. I have a space to plant one, and you're video has helped me with my decision. Not fully decided, but I'm open to buying either now.
In Australia the 2 most common varieties are Pink Mammoth and African Pride. Our African prides are quite seedy, not very sweet and smaller, but fruit early in season and prolifically. Pink Mammoth are absolutely delicious.
Not to be a weirdo but I fall asleep to watching your fruit reviews (because there are so many and i cant sleep without noise) and last night you appeared in my dream. It was really funny.
You say in the video about soursop being "sour"...? I've never actually had a soursop/guanabana which was sour, unless it was picked before it was ripe. Everyone I have ever eaten has been very sweet.
Me neither. Soursop is extraordinarily sweet. I guess you could say there's a bit of a tartness in there, but not even on the level of a pineapple, in my experience. Maybe it's whatever variety is prevalent in Southern California.
Well, maybe you guys should order from Miami fruit. Every soursop I've had from them has had a sweet and sour taste. The sourness is a sweet lime taste.
The best soursop is the one that is actually a little tart. Never in my life have I eaten one that's just plain sweet and no hint of sourness. Even the ones that was accidentally overripen with skin turning almost all black still has tartness to it. Could it be that you were given atemoya instead? I've never had atemoya but they kinda look the same even the inside is very similar though most of the soursops i've eaten were bigger.
Where do you live? Im trying to find the right atemoya variety to plant in my zone 9b climate. It gets down to 32 a few times in winter. Up to 110 occasionally in summer
Also love these. You should try mafura fruits. It's the fruit from the Natal Mahogany tree. They have to be soaked in cold water to soften them and they taste a bit like yogurt. Pudding like fruit and the seeds are used to make oil and for cosmetic purposes. Also from Africa. We have a street vendor near my home in SA that comes from Mozambique and she brings them here from home.
Ah man the post-covid traveling is gonna be hard to pull off. I was really looking forward to travelling this summer cuz I just finished my uni diploma so your vids will be my escape.
@@jamescanjuggle yeah I literally took the most basic, high-paying job I could find to fill my time between December and june and I barely got to work 3 months lol.
I watched this video right after watching both of your noni videos. Perfect timing posting this! I felt so badly for you. It’s nice watching you eat something you very much enjoy for contrast!
I`m Brazillian and i grew up eating atemoya, in Rio it is known as "fruta-do-conde" , to this day its still one of my favorite fruits but i still prefer Graviola. not sure if you tried already, but i recommend!
Great news, saw atemoyas in the store again! Saw a real small one that was in good shape and went "Ah, why not." This one was way better than my previous one! Super tasty, nice and juicy, and the last had a bit of granularity but this was custardy and soft. My partner got to try some and yeah, it was well-received! Glad I went back for more!
@@AceOfSpadesX i think i paid around 20 bucks for two big cheriymoyas. Even in the middle of south american/islander part of town it was expensive. Asian markets around here get mangostines once a year. Soursop for juicing is very common at jamaican/ Caribbean markets here and is inexpensive. Go to the city and explore
So far, cherimoya, asian pear, macho plantain, mamey sapote, red and green pear cacti, and pitaya....so far we try to dip a toe in the other fruit aisle...we buy local so next season will try new weirdo fruits "Las frutas raras"!
The first one by description sounds like it tastes muskier... kind of like the difference between a golden mango and a red mango. Am I on the right track here? I've never liked musky fruit much so knowing this helps me to avoid them... unless I'm feeling particularly daring for a new experience. Alas, I might be off a bit where one might be a more floral or astringent than the other, even if slightly. Would you say either match these descriptions?
ooh i tried the cherimoya after watching your vid but i haven't seen atemoya available anywhere yet. my fruit selection here isn't the most diverse but i will keep my eyes peeled 👌🏻
There's a fruit that looks like that one people call it ILAMA in the cost of southern mexico it's bigger and kinda breaks the skin when it's ripe and the meat its kind of redish purple is so sweet and tastes better than anona or chirimoya.
They also have this fruit in Thailand and it has more pronounced bumps, but the flesh looks the same, with a lovely sweet creamy texture. Here it is called Noi na, it isn't in season yet though. Is the English name for this sometimes a custard apple?
get a ferrite bead for that usb cable on your camera and that noise will go away. alternatively look up usb ground loop eliminator on amazon. I am not going to stop trying to help you with audio issues 😛
Idk how to explain this certain fruit & doubt anyone knows about it or only a dew it looks like a durian but it's a pinnacle growing on a bush definitely try finding that fruit & reviews
A few months back, I picked up a cherimoya at a local store and found it to be almost repulsively cheesy tasting. Has anyone had a similar experience? Or was mine just over/under ripe? I’d like to try the fruit again but idk if I can ever get past that flavor
Sounds like it had started to ferment quite a lot. No cheesiness at all in any cherimoyas I've tasted. They do start getting overripe rather quickly once they're ripe, so it doesn't surprise if you got a rotten one.
My grocery store occasionally carries cherimoyas, but I can never get them to ripen. They always stay hard, then just turn brown and end up tasting rotten. I’ve tried putting them in paper bags to help ripen them. Does anyone know if I’m doing something wrong or am I buying low quality fruit? I had the same issue with an atemoya as well.
Custard apple technically means this species: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Vv3bTxWNQMw.html But a lot of people call all fruits related to this one "custard apple". Its kind of like calling a peach a plum.
