Cherimoya

AI Gourmet Analysis

Overview

The sugar apple (English: Sugar apple, scientific name: Annona squamosa), also known as atemoya, is a fruit that is widely cultivated for consumption in tropical and subtropical regions around the world. As the name suggests, the surface of the fruit resembles the tightly coiled curls (ushnisha) on the head of Shakyamuni Buddha, which is why it was named so. It is widely distributed in Taiwan, southern China, Southeast Asia, and the Caribbean region of Central and South America, but is also regularly consumed in India, the Middle East, Africa, and Central and South America. Among these regions, in Taiwan it is especially beloved as a national fruit and is known as "shijia guo."

Characteristics and Varieties

The sugar apple belongs to the Annonaceae family, genus Annona. The fruit measures about 7–12 cm in diameter, with a surface covered by many small protrusions, giving it a somewhat bumpy appearance. Before ripening, it is hard, but when fully ripe, it becomes soft enough to be broken by hand. The flesh is milky white, smooth yet slightly fibrous. The seeds are black and relatively large, and are found in abundance within the edible portion. In Taiwan, the main cultivated varieties include "Tainong No. 1." Vigorous cultivation also takes place in Vietnam, the Philippines, Thailand, and Egypt.

Nutritional Value and Food Culture

Sugar apples contain high levels of carbohydrates, especially fructose and glucose, making them an excellent energy source. They are also rich in vitamin C, B vitamins, potassium, magnesium, and other minerals. The fruit’s fiber content is expected to help regulate digestion. In Japan, they are distributed primarily as a luxury fruit with only a very small volume in circulation, but in places like Taiwan, they are a popular everyday fruit widely available in markets and supermarkets.

The Status of Sugar Apple in Taiwan

In Taiwan, the main production areas are on the east coast, such as Taitung, and the peak season is from winter through early spring (December to March). In night markets and greengrocers, sugar apples are commonly offered as cut fruit or juice. Large tourist night markets like Shilin Night Market have numerous stalls where both tourists and locals casually enjoy sugar apples.

History and Dissemination

The origin of the sugar apple is considered to be Central America and the West Indies. However, since the 16th century, it has a history of being brought to various regions of Asia via Spanish and Portuguese trade. Distinct varieties have developed in Southeast Asia, South Asia, southern China, Taiwan, Okinawa, and other areas, with differences in size, sweetness, and flavor noted from region to region. In India, it is also called "Sita Phal" (meaning "fruit of Sita" in Hindi), and it holds religious significance as well.

How to Eat and How to Choose

Since sugar apples cannot be eaten until fully ripened, even locally it’s important to know how to judge their freshness. When the skin lightens and the fruit is soft to the touch, it is at its best for eating. However, because fruits may be over-ripened during distribution, it is recommended to check their ripeness when purchasing at stalls or night markets. For cut fruit, the translucency and juiciness of the flesh are indicators of freshness.

Global Uses and Variations

Beyond Taiwan, sugar apples are used in a variety of processed products such as sweets, fruit salads, and ice cream in Southeast Asian countries, the Indian subcontinent, Brazil, Egypt, and elsewhere. In recent years, the hybrid atemoya (a cross between the sugar apple and cherimoya) has appeared, with even more diverse fragrances and degrees of sweetness, and has been gaining popularity throughout the world.