Atemoya

It resembles a green pine cone or an artichoke and if you're not specifically looking for this fruit, you could easily miss the season.

The atemoya is generally available from August through October, although it can also pop up periodically throughout the year.

The basics: The atemoya is a cross, or hybrid, of the cherimoya and the sugar apple or sweetsop (not to be confused with the prickly soursop). Its origins are in South America and the West Indies, but the fruit is now successfully grown in Florida and Hawaii.

It is a very exotic fruit both in appearance and taste. Atemoyas grow to the size of a small bell pepper, in a conical shape. It has very distinct green petal-like bumps on the outside and a creamy white flesh with dark seeds resembling lychee seeds on the inside.

The texture of the fruit is custard-like, with a tropical flavor resembling papaya, pineapple, mango and coconut. Atemoya is high in potassium and vitamin C.

Selecting: Atemoyas are very fragile, thus they are normally sold unripe. At this stage the fruit is very green and hard. Leave it out two to three days, until the fruit yields to slight pressure. Ripe fruit will develop some brown spots.

Storing: Ripe fruit may be stored in the refrigerator for a couple of days.

Use: Atemoya is generally eaten as is, well-chilled. When ripe, the skin can easily be peeled and the fruit broken in half. Or cut the fruit lengthwise and scoop out the flesh. Do not eat the seeds. The pulp can also be enjoyed in fruit salads or in smoothies and other drinks. It is also used in ice creams and sorbets.

Where to buy: Atemoyas are available now in Chinatown and some farmers' markets, but don't hesitate because the season is very short. Prices are running from $3 to $5 a pound.

Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com

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