The cherimoya is a large compound fruit, about 4 to 8 inches long and weighing up to 6 pounds (around 3kg), with a conical or heart shape. Its relatively thin skin may be smooth with fingerprint-like markings or covered with scale-like overlapping lobes. The fruit can be green or bronze, turning almost black as it ripens. The fragrant, juicy white flesh is strewn with black, almond-shaped seeds, has the texture of firm custard, and has a flavor resembling a mixture of pineapple, papaya, and banana.The cherimoya is believed to have originated in the inter-Andean valleysof Ecuador, Colombia, and Peru. The seeds were brought to California in 1871 and planted in the area of Carpinteria, south of Santa Barbara. Today, cherimoyas are grown in many parts of the tropical and subtropical world, including El Salvador, Mexico, Malaysia, the Philippines, and Vietnam. California is the only North American producer of the cherimoya, and the fruit is not exported to other states. The cherimoya tree is a dense, fastgrowing, subtropical or mild-temperate evergreen that can grow to 30 feet tall if not pruned. The large, dark-green leaves provides some dietary fiber. have velvety undersides and prominent veins. Cherimoya trees can grow in a wide range of soil types but seem to grow best in well-drained, medium soil of moderate fertility. They do not flourish in hot, humid climates, but prefer sunny exposure, light coastal air, and cool nights. The trees can tolerate a light frost and require some chilling to produce well.Cherimoya is a good source of vitamin C and provides some dietary fiber.