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Green-Seeds.com
Fruits
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CHERIMOYA
Annona cherimola Mill.
Annonaceae
Common Names: Cherimoya (U.S., Latin America), Custard Apple
(U.K. and Commonwealth), Chirimoya, Chirimolla.
Related species: Ilama (Annona diversifolia), Pond Apple (A.
glabra), Manrito (A. jahnii). Mountain Soursop (A. montana), Soursop (A.
muricata), Soncoya (A. purpurea), Bullock's Heart (A. reticulata), Sugar
Apple (Annona squamosa), Atemoya (A. cherimola X A. squamosa).
Distant affinity: Pawpaw (Asimina triloba), Biriba (Rollinia
deliciosa), Wild Sweetsop (R. mucosa), Keppel Apple (Stelechocarpus burakol).
Origin: The cherimoya is believed to be native to the inter-andean
valleys of Ecuador, Colombia and Peru. Seeds from Mexico were planted in
California (Carpinteria) in 1871.
Adaptation: The cherimoya is subtropical or mild-temperate
and will tolerate light frosts. Young growing tips are killed at 29°
F and and mature trees are killed or severely injured at 25° F. If cherimoyas
do not receive enough chilling, the trees will go dormant slowly and then
experience delayed foliation. The amount of chilling needed is estimated
to be between 50 and 100 hours. The tree grows well in the coastal and foothill
areas of southern California, doing best at a slight elevation, 3 to 15
miles from ocean. It is worth attempting in sunny, south-facing, nearly
frost-free locations from San Francisco Bay Area to Lompoc, and may survive
to fruit in a very few protected Central Valley foothill locations from
Chico to Arvin. Resentful of the excessive dry heat of the interior, it
is not for the desert. Cherimoyas are not recommended for container culture.
DESCRIPTION
 Growth Habit: The cherimoya
is a fairly fairly dense, fast-growing, evergreen tree, briefly deciduous
in California from February through April. The tree can reach 30 feet or
more, but is fairly easily restrained. Young trees "harp," forming
opposite branches as a natural espalier. These can be trained against a
surface, or pruned off to form a regular free-standing trunk. Growth is
in one long flush, beginning in April. The roots commence as taproot, but
the slow-growing root system is rather weak, superficial, and ungreedy.
Young plants need staking.
Foliage: The attractive
leaves are single and alternate, 2 to 8 inches long and up to 4 inches wide.
They are dark green on top and velvety green on the bottom, with prominent
veins. New growth is recurved, like a fiddle-neck. Axillary buds are hidden
beneath fleshy leaf petioles.
Flowers: The fragrant
flowers are borne solitary or in groups of 2 or 3 on short, hairy stalks
along the branches. They appear with new growth flushes, continuing as new
growth proceeds and on old wood until midsummer. The flowers are made up
of three fleshy, greenish-brown, oblong, downy outer petals and three smaller,
pinkish inner petals. They are perfect but dichogamous, lasting approximately
two days, and opening in two stages, first as female flowers for approximately
36 hours. and later as male flowers. The flower has a declining receptivity
to pollen during the female stage and is unlikely to be pollinated by its
own pollen in the male stage.
Fruits: The compound
fruit is conical or somewhat heart-shaped, 4 to 8 inches long and up to
4 inches in width, weighing on the average 5-1/2 to 18 ounces, but the largest
fruits may reach 5 pounds in weight. The skin, thin or thick, may be smooth
with fingerprint-like markings or covered with conical or rounded protuberances.
The sweet, juicy, white flesh is melting, subacid and very fragrant. The
fruit is of a primitive form with spirally arranged carpels, resembling
a raspberry. Each segment of flesh surrounds a single hard black bean-like
seed. The fruit size is generally proportional to the number of seeds within.
They ripen October to May.
CULTURE
Location: Cherimoyas
prefer a sunny exposure, buoyant marine air and cool nights. In southern
California do not plant where heat collects on barren hillside or against
a wall, since the leaves and fruit may sunburn badly. In the north, do the
opposite: plant against a south facing wall to collect heat and encourage
early bud-break and fruit ripening. The trees need protection from constant
ocean or Santa Ana winds which may damage them and interfere with pollination
and fruit set.
Soil: The cherimoya
performs well on a wide range of soil types from light to heavy, but seems
to do best on a well-drained, medium soil of moderate fertility. The optimum
pH ranges from 6.5 to 7.6.
Irrigation: Cherimoyas
need plenty of moisture while they are growing actively, but should not
be watered when they are dormant. The trees are susceptible to root rot
in soggy soils, especially in cool weather. Commence deep watering biweekly
in April. Drip irrigation is also an excellent way to supply water. It is
best to avoid poor water to prevent salt build-up. Drought-stressed trees
will drop their leaves, exposing the fruit to sunburn.
Fertilization: Cherimoyas
should be fertilized on a regular basis. Apply a balanced fertilizer, such
as 8-8-8 NPK, in midwinter, then every three months. Increase the amount
of fertilizer each year until the trees begin to bear fruit. Mature trees
require an annual application of 4 ounces of actual nitrogen per inch of
trunk diameter. Cherimoyas also respond to organic amendments. It should
be kept in mind that yellow leaves may mean that the soil too dry or the
weather too cold, not always a need for fertilizer.
Pruning: Cherimoyas
have rather brittle wood. Prune during the dormant period to develop strong
branches that can support the heavy fruit. Train the tree to two scaffold
branches at 2 feet of trunk, pruning them to a 2 foot length. Save only
the strongest single shoots, preferably those at 60 to 90 degree angle,
and remove the others. In the following years, remove two-thirds of the
previous year's growth, leaving six or seven good buds, at time of new growth.
This will keep fruiting wood within reach of the ground. Thin out crossing
branches.
Frost Protection: Young
trees are very frost sensitive. Wrap the trunk and scaffold with sponge
foam for protection, or cover the entire tree. In cooler areas plant next
to a south-facing wall or under the eaves to trap house heat.
Pollination: Since natural
pollinators are not present in California, the flowers must be pollinated
by hand. This is best done in mid-season of bloom, over a period of two
to three months. In early evening, collect in a small bottle the anthers
and pollen from the interior of fully open male flowers with a #2 or #3
artists brush. Anthers will be tan colored and the white pollen falling
from them will be obvious. The pollen has its highest viability at the time
it is shed and declines significantly with time. Immediately apply freshly
collected pollen with a small brush to the flowers in partially open, female
stage. If no female stage flowers are available, pollen may be saved in
the sealed container under refrigeration overnight. Pollen may then be applied
to female stage flowers in the morning. In large scale operations the pollen
may be mixed with inert Lycopodium spores, PVC, starch or talc powder and
applied with aspirator-type Japanese apple-pollinators, to save time and
pollen. Pollinate every two or three days, and only flowers easily reached
inside the tree, to avoid sunburned and wind-damaged fruit. If pollination
efforts are quite successful, it may be necessary to thin the fruit. Too
much fruit may result in small size and adversely effect future yields.
Propagation: Since there
are no recognized rootstocks for cherimoyas, seedlings are universally utilized.
Seeds from the White cultivar (Dr. White) are thought by some to produce
superior rootstocks, however there does not appear to be a great deal of
objective data to support this position. Seeds remain viable for two to
three years if kept dry and protected from weevil and fungi. With 70°
F bottom heat, seed will germinate in about 21 days, but will require about
40 days under normal ambient growing conditions. Seedlings should be transplanted
to deep containers (approximately 18") when they are 3" tall to
promote development of the tap root. In frost-free areas, it is recommended
that seedlings for spring grafting be planted in their ultimate location
in the fall and grafted in the ground the following spring.
Grafting is most successful
in January through May provided previous years leaves have not been shed
from the potential scionwood. During this period no scion preparation is
required other than removal of leaves. All normal grafting techniques appear
to be equally successful. However in topworking, nurse branches are desirable
if not essential for success. To bud, collect budwood in July store refrigerated
for 10 days in plastic. Petioles will drop exposing dormant buds. Bud at
once using chip bud technique and wrap well against dehydration. Grafted
plants will bear in two to three years.
Pests and Diseases:
Mealybugs and snails are the main pests of cherimoyas. Keep ducks or apply
copper strips to the trunks for control of snails. Mealybugs are brought
by ants which can be controlled to some extent by maintaining fresh Tanglefoot
on masking tape around the trunk. The masking tape is important to prevent
damage to the tree. Skirt the tree to prevent ant access from the ground
or weeds. No chemicals are registered for use on Cherimoyas.
Cherimoyas are susceptible
to Armillaria (Oak Root Fungus) and Verticillium. Do not plant in old vegetable
gardens, or near tomatoes, eggplant or asters. Crown rot can kill trees
damaged by frost or growing in saturated soil, as well as from trunks hit
by frequent, superficial lawn sprinkling.
Harvest: The fruit turns
a pale green or creamy yellow color as they reach maturity. Color change
is not marked in cool weather. They should be picked when still firm and
allowed to soften at room temperature. Ripe fruit will give to soft pressure.
Overripe fruit will be dark brown. Fruit left on the tree too long will
usually crack or split and begin to decay. The fruit should be clipped rather
than pulled from the tree. Cut the stem close to the fruit so it won't puncture
other fruit during storage.
Store mature fruit above
55° F to prevent chilling injury to the skin and flesh. Ripe fruit will
deteriorate quickly but can be stored at temperatures lower than 55°
F for short periods. Ripe cherimoyas can be frozen and eaten like ice cream.
Cherimoyas are best served chilled, cut in half or quartered and eaten with
a spoon. The fruit can also be juiced or used to make delicious sorbets
or milkshakes.
Commercial Potential:
Though unusual in appearance, cherimoyas are readily accepted by western
tastes and has become a favorite tropical fruit. Demand greatly exceeds
supply in all U.S. markets as most fruit never leaves California, the only
producing state. The fruit commands high wholesale and retail prices, but
costs are high and major crop losses from frost and fruit splitting are
an ever present possibility. The major labor costs are pruning, pollination,
ant control and irrigation.
CULTIVARS
Bays
Origin James Bays, Ventura, Calif., 1920. Tree broad, to 20 ft. Best in
Carpenteria area. Fruits round, medium size, light green, skin shows fingerprint
like marks (impressa type). Flavor good, almost lemony.
Big Sister
Origin James Neitzel, San Diego, Calif., 1979. Sibling of Sabor. Fruit
large, very smooth, good flavor; impressa type. Often self-fruitful.
Booth
Origin A. F. Booth, Hollywood, Calif., 1921. Among hardiest of cherimoya,
does well in most present growing areas. Tree 20 to 30 feet high. Fruit
is conical, impressa type, medium size, rather seedy, with flavor that
suggests papaya.
Chaffey
Origin A.M. Chaffey, West Los Angeles, Calif., 1945. Seed from Salta,
Argentina. Tree rather open, fast growing. For coastal areas. Fruit small
to medium, round, impressa type, with high, lemony flavor.
Ecuador
Tree broad, branches limber, spreading. Selected for superior hardiness.
Fruit medium, quite dark green, mammillated, flavor good.
El Bumpo
Origin Rudy Haluza, Villa Park, Calif., 1986. Fruit conical, medium size,
mammillated, not suited for commerce. Skin soft, practically edible. Flavor
among the finest.
Honeyhart
Medium, skin smooth, plated, yellowish green. Pulp has smooth texture,
excellent flavor, very juicy. Ripens November to March.
Knight (syns. DV, Pierce, M&N Pierce)
Origin a Mr. Knight, Orange, Calif., 1930's. Scions imported from Mexico.
Recovered from Dr. Pierce's ranch, Goleta, in 1950's and propagated under
several names. Tree has medium vigor, medium-sized pale green wavy leaves.
Fruit has minor protuberances, a thin skin, a slightly grainy texture
and is quite sweet.
Libby
Origin Rudy Haluza, Villa Park, Calif.,1986. Tree large. Fruit impressa
type, round conical; early harvest. Sweet, strong flavor.
McPherson (syn. Spain)
Tree pyramidal, vigorous, to 30 ft. Fruits small to medium in size, conical,
dark green, impressa type, not seedy. Flavor suggests banana, sweetness
varies with temperature while maturing.
Nata
Origin George Emerich, Fallbrook, Calif., 1983. From Ecuadorian seed.
Tree vigorous, bears quickly, flowers profuse, tendency to self-pollinating.
Fruits smooth, light green, conical, 1-1/2 to 2-1/2 pounds. Skin thin,
tender. Flavor has good sweet-acid balance.
Ott
Origin William Ott, La Habra Heights, Calif., 1936. Plant patent #656.
Seed from Mexico, D.F. Tree strong growing. Fruit medium, heart shaped
tuberculate, flesh yellow, seedy, very sweet. Matures early.
Pierce (syns. Knight, Escondido White, Ryerson, Thomson-Spain, &
Bayott)
Believed to be from a group of scions imported from Mexico in the 1930's
by a Mr. Knight of Orange. Dr. H. F. Pierce planted a grove in Goleta
in that period made up largely of trees produced by Knight. This cultivar
was Dr. Pierce's favorite and was named "Pierce" by him. Tree
is vigorous with large dark green leaves. Fruit is medium sized elongated
conically shaped with very smooth skin and a high sugar content.
Sabor
Origin James Neitzel, San Diego, Calif., 1979. Sibling of "Big Sister".
Fruit mammillated, varies in size, not usually large. Among the best in
flavor.
Whaley
Origin Hollywood, Calif., 1924. Tree moderately vigorous. Fruit medium
to large elongated conical, tuberculate, light green, flavor good. Seed
enclosed in an obtrusive sac of flesh.
White (syn. Dr.White)
Origin J. H. MacPherson, Lemon Grove, Calif., 1928. Tree open, unkempt;
to 35 feet, needs forming. A commercial favorite at Carpinteria. Best
near coast. Fruit large, to 4 pounds, conical, with superficial small
lumps (umbonate). Flesh juicy, flavor weak, suggesting mango-papaya.
FURTHER READING
California Avocado Society
Yearbook, 1947 pp 67-70.
Morton, Julia F. Fruits
of Warm Climates. Creative Resources Systems, Inc. 1987. pp. 65-69.
Ortho Books. All About
Citrus and Subtropical Fruits. Chevron Chemical Co. 1985. pp. 23-25.
Popenoe, Wilson. Manual
of Tropical and Subtropical Fruits. Hafner Press. 1974. Facsimile of the
1920 edition. pp. 161-177.
Sanewski, G. M. Growing
Custard Apples, Brisbane, Queensland Department of Primary Industries, Horticulture
Branch, 1987.
Smithsonian Institution,
U.S. National Herbarium Contributions, Vol. 18 (1927).
© Copyright 1996
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Tel: +84 (8) 847 6901 - Fax: +84 (8) 844 1392 - Email: info@green-seeds.com
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