Atemoya

Thanks to tatay Flaviano for sharing his atemoya fruit to us.

atemoya

It was eye catching. It was the first time I’ve seen. It closely resemble atis and anonas. However, it was not either of the two. Rough calculation, it was about five times bigger. The one we brought home is over a kilogram.

It has hard thick skin with several deep cracks. I am not sure if it was ripe already. There was a faint smell similar to guyabano. The rind was darkening and a little softer than yesterday. I guessed I need to wait several days more.

The day after, I noticed parts of the fruit starting to rot. I immediately opened it and see. Portions near to rotting area are soft and ripe, some parts are overripe. However about 2/3 is still raw.

atemoya cut to halves

The fruit taste and aroma is a faint resemblance to guyabano. In case, I will still pick soursop over this.

The farm owner said, he never know how to ripen this fruit. His buyers know the trick but never sharing. I did a bit research and all I found is one simple sentence. It ripens on the shelf. No other. If you know, sharing will be appreciated.

The reason for uneven ripening? Perhaps it was not mature enough for harvesting. Several rind cracks produces ripening hormone that eventually forced it. Cracks on the other hand is caused by insufficient water supply during fruit growth and maturity. Someone told me about this. Enough watering is necessary to prevent cracking of jackfruit. I assume the same is true for atemoya fruit.

I saved all the seeds for future planting.

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