What is the difference between anona and cherimoya?

Both are annonaceae but different species. Anona (Annona reticulata) has reticulated skin that turns brown-pink on ripening, white-pink-yellowish flesh, mild sweet flavour, thrives in lowland tropical zones. Cherimoya (Annona cherimola) has skin with raised scales of green colour, creamy white flesh, more intense and aromatic flavour with banana-pineapple notes, thrives in temperate altitudes. Anona is more subtropical-tropical.

What does anona taste like?

It has a sweet and mild flavour, with notes that combine cherimoya, soursop, ripe banana, mango and a touch of vanilla, with a more delicate and less intense profile than its famous relatives. The texture is notably creamy, similar to a creme caramel or natural pudding, which has earned it the name custard apple in English. The aroma is mild and pleasant, without the intensity of soursop or the penetrating perfume of cherimoya.

Fresh, it is halved and the flesh eaten with a spoon, spitting out the flat black-brown seeds. It is also prepared in aguas frescas (blended with water and strained to remove seeds), milk and vanilla smoothies, artisanal ice creams, sorbets, jams and traditional sweets. In contemporary cuisine it appears in mousses, signature desserts, smoothies, dessert sauces and combinations with nuts. The seeds are not consumed because they can be toxic.

Where is anona originally from?

It is native to Mesoamerica and the American tropical basin, particularly southeastern Mexico, Central America, the Caribbean and northern South America, where its use has been documented since pre-Hispanic times in sources such as Francisco Hernandez. The name comes from Antillean Taino. Today it is traditionally cultivated in Veracruz, Tabasco, Chiapas, Yucatan, Quintana Roo, Campeche and Oaxaca, as well as throughout Central America and the Caribbean, and has become naturalised in tropical Africa, Asia and Oceania.

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Anona: tropical fruit with creamy flesh

What is it?

Anona is one of the most beloved and under-utilised tropical fruits of Mesoamerican cuisine: a globose or heart-shaped fruit six to twelve centimetres across, with a reticulated skin (hence the epithet reticulata) of yellow-green to brown-pink when ripe, and inner white-pink-yellowish flesh, creamy, sweet and aromatic, with numerous flat black-brown seeds distributed through the flesh. Its flavour is sweet and mild, with notes reminiscent of a mix of cherimoya, soursop, banana and mango, with a more delicate and less intense profile than its more famous relatives. The texture is notably creamy and smooth, similar to a natural dessert. It is mainly eaten fresh, halving the fruit and scooping the flesh with a spoon, spitting out the seeds, as well as in aguas frescas, milk-based smoothies, ice creams, sorbets and jams. It is especially appreciated in the traditional cuisine of southeastern Mexico and Central America, where it is considered one of the quintessential refreshing fruits of the warm season.

Origin and history

Anona is native to Mesoamerica and the American tropical basin, particularly southeastern Mexico, Central America, the Caribbean and northern South America, where its use has been documented since pre-Hispanic times. The name anona comes from the Antillean Taino, a Caribbean language that the Spaniards brought from the Antilles. In Nahuatl it was known by various regional names that have been lost or changed. Francisco Hernandez in his Natural History of New Spain (16th century) documents several species of the genus Annona, including anona, attributing food and medicinal uses to them. It belongs to the genus Annona of the family Annonaceae, one of the most diverse and ancient tropical fruit families in America, which also includes soursop (Annona muricata), cherimoya (Annona cherimola), atemoya (a hybrid between Annona cherimola and Annona squamosa) and other famous tropical fruits. The main species of anona is Annona reticulata, also known as custard apple in English because of its creamy texture. After the Conquest, anona spread through tropical Africa, Asia and Oceania, where it has become naturalised in many countries. Today it is traditionally cultivated in Veracruz, Tabasco, Chiapas, Yucatan, Quintana Roo, Campeche and Oaxaca, as well as throughout Central America and the Caribbean. CONABIO documents several Annona species as part of the Mesoamerican biocultural heritage.

Characteristic ingredients

Anona is Annona reticulata, a small deciduous tree of the family Annonaceae that can reach ten metres in height, with alternate elliptical leaves and small yellow-green flowers with three fleshy outer petals. The fruit is harvested when it begins to soften and the skin changes slightly in colour (from greyish-green to brown-pink tones); it ripens fully at room temperature in one to three days. It is ready when the skin yields to gentle pressure and the reticulated segments (hearts of the skin) appear slightly separated from each other. To prepare, halve it and scoop the flesh with a spoon, spitting out the large flat black-brown seeds (which are not eaten and may be toxic). The flesh contains vitamin C, vitamin B6, iron, calcium, phosphorus, magnesium, dietary fibre and antioxidants. The flavour is sweet, mild and aromatic, with notes that combine cherimoya, soursop, ripe banana, mango and a touch of vanilla, forming a distinctive but less intense profile than its relatives. The texture is creamy, similar to a creme caramel or natural pudding, which has given the fruit its English name (custard apple). The main culinary uses are: fresh consumption with a spoon; aguas frescas (blended with water, strained to remove seeds); milk-based smoothies with a little vanilla; artisanal ice creams and sorbets; jams and traditional sweets; in contemporary cuisine, mousses, signature desserts and combinations with nuts and spices. In traditional indigenous medicine, the leaves and bark have been used to treat digestive complaints and as an insect repellent.

Cultural significance

Anona is part of the biocultural heritage of southeastern Mexico and Central America, an emblem of the diversity of the Annonaceae family, one of the most important of tropical America. It is a traditional ingredient of the Mesoamerican cuisine of southeastern Mexico (Veracruz, Tabasco, Chiapas, Yucatan, Quintana Roo, Campeche, Oaxaca) and of all Central America, where it appears in local markets and regional fruit fairs in the harvest season. Traditional Mexican cuisine, inscribed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity in 2010, includes native fruits such as the annonaceae among its cultural components. Economically, anona supports rural producers in tropical and subtropical zones of southeastern Mexico, mainly in backyard systems and small orchards, without large intensive commercial cultivation. SADER (gob.mx) has highlighted the potential of the annonaceae as under-utilised crops with interest both as fruit and nutraceutical, given the high profile of antioxidants and bioactive compounds. Mexican and American researchers have studied the compounds of the genus Annona, particularly the acetogenins, which have shown anticancer activity in preliminary studies although their therapeutic use requires further research. In contemporary cuisine, the annonaceae in general (anona, cherimoya, soursop, atemoya) are experiencing a revival thanks to chefs such as Margarita Carrillo Arronte, Daniela Soto-Innes and Enrique Olvera, who incorporate them into modern desserts.

Related recipes

Now that you know what it is, try cooking it at home with our step-by-step recipes:

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Frequently asked questions

What is the difference between anona and cherimoya?: Both are annonaceae but different species. Anona (Annona reticulata) has reticulated skin that turns brown-pink on ripening, white-pink-yellowish flesh, mild sweet flavour, thrives in lowland tropical zones. Cherimoya (Annona cherimola) has skin with raised scales of green colour, creamy white flesh, more intense and aromatic flavour with banana-pineapple notes, thrives in temperate altitudes. Anona is more subtropical-tropical.
What does anona taste like?: It has a sweet and mild flavour, with notes that combine cherimoya, soursop, ripe banana, mango and a touch of vanilla, with a more delicate and less intense profile than its famous relatives. The texture is notably creamy, similar to a creme caramel or natural pudding, which has earned it the name custard apple in English. The aroma is mild and pleasant, without the intensity of soursop or the penetrating perfume of cherimoya.
How is anona served?: Fresh, it is halved and the flesh eaten with a spoon, spitting out the flat black-brown seeds. It is also prepared in aguas frescas (blended with water and strained to remove seeds), milk and vanilla smoothies, artisanal ice creams, sorbets, jams and traditional sweets. In contemporary cuisine it appears in mousses, signature desserts, smoothies, dessert sauces and combinations with nuts. The seeds are not consumed because they can be toxic.
Where is anona originally from?: It is native to Mesoamerica and the American tropical basin, particularly southeastern Mexico, Central America, the Caribbean and northern South America, where its use has been documented since pre-Hispanic times in sources such as Francisco Hernandez. The name comes from Antillean Taino. Today it is traditionally cultivated in Veracruz, Tabasco, Chiapas, Yucatan, Quintana Roo, Campeche and Oaxaca, as well as throughout Central America and the Caribbean, and has become naturalised in tropical Africa, Asia and Oceania.