If you'd like to try some good quality sugar apples, my friends over at Miami fruit have them available here: miamifruit.org/products/sugar-apple-pre-order?aff=24 Use Promo code Weirdexplorer to get 5% off
This is my wife's favorite fruit and quickly becoming mine as well. My wife is from Taiwan and this fruit-the Sugar Apple, Atemoya, Annona, Custard Apple, what have you-is spectacularly delicious when its ripe. Its ridiculous expensive in Taiwan as well as Hawaii so we grow our own. This year I've even learned how to inseminate the weird pepper-like flowers and boom, we've got several healthy fruits forming. The reason this video maker didn't get much out of the fruit he bought is that they weren't ripe enough. Likely they were picked to early in order to get to market as soon as possible. Anyway, this is fruit, when ripe, is like eating a sweet, tropical pudding. Yes you'll get the seeds, but hey, its a small price to pay for such a delicious treat. Also, lightly scrap the inside of the skins. That's good stuff too.
His fruit was soft so I would day ripe enough. Just picked too early. I just ate one off my tree yesterday tasted like spearmint followed by cherimoya.
is expensive because is not native, this fruit is from lathin-america -Mexico, Guatemala, el salvador....brasil and is called "Anona" sweet and tasty you only need to pick up from the three and is ready for eat another fruit i recomented to foreigners is red mombin, en centro america is called "Jocote", we usually eat this raw or with honey and nance i dont know how is called en ingles sorry.
dude, the way you ate it it's like filling up your mouth full of cherries and trying to chew. Eat it like a cherry, one by one, or little segments, holding by the skin, not with a spoon.
Honestly, imho the annona squamosa tastes so much better than any other fruit in the genus. Maybe I don't find it so seedy, but I've been eating these my entire life, and eating them in segment two, is much better. Sure, there are those of us that like to eat all of it at once due to the tasty flavor, but eat little and slow and the enjoyment lasts you a while. I have trees of 7 varieties in California, and this is the first one I knew I had to get because it is my favorite of all of the annonas. 🤤
Its the most widely cultivated because it grows the faster than most, is very adaptable to locations with varied weather, fairly reliable fruiting and its more liked because its sweet flavour when compared to soursop. In Jamaica for example in order of popularity: Sweetsop, Soursop, Custard apple. Others like Cherimoya, Mountainsop and Pond apple are extremely rare.
The Custard Apple (Annona atemoya) is a hybrid between this Sugar Apple (Annona squamosa) and the Cherimoya (Annona cherimola). That's why the good varieties of Custard Apple will have the sweetness of the Sugar Apple and the flesh and creaminess of the Cherimoya. Have you tried Pinks Mammoth Custard Apple? In Australia we cultivate Pinks Mammoth and African Pride. Other varieties, such as Paxton Prolific, which is a selection of Pinks Mammoth, have begun producing in larger numbers. My Grandfather's orchard of Pinks Mammoth is still around today, with trees at about 60 years old.
It called SRIKAYA in Indonesia. A common fruit plant around the neighbourhood. Once I found it with the dark red (maroon) skin. Kinda rare, but tasted the same as the green one.
All I heard is "the flavour is good". I'm getting it 😊 Update: I had a chance to taste the sugar apple because my not so immediate neighbours have a tree. An overripe sugar apple tends to be juicier and sweeter, and of course much softer. The texture did remind me of both avocado and banana. I thought I tasted a bit of green mango peel aftertaste. I agree about the tutti-fruity notes, also a bit of citrus that reminded me of an African fruit called morula/marula (don't know the scientific name). The not so overripe sugar apple was more chewy, less sweet, and overall creamier tasting, but not creamier textured if that makes sense.
This is my favorite fruit ever. Actually all the annonas are great tasting. I discovered this fruit about six years ago and I now have six trees in the ground and one in a pot.
we call it araticum in Paraná. Tupi name, i guess. I wonder if our variety is actually native. Fruta do Conde tends to be a little bit bigger, although similar in shape.I heard the name pinha as well, but people usually call it Araticum
It's probably the most cultivated because it's the sweetest of the annonas and should have very little to no acidity profile. It's like eating a tropical fruit punch without the tartness. I was born in southeast asia and this A-te (Atis) as well as the saba banana are the oldest flavor and olfactory memories I can recall. It's so strong, I'm convinced I subconsciously bought my home in CA USDA zone 10 just so that I can grow Sugar Apples. I have Kampong Mauve, Geffner, African Pride, and sp cultivars grafted onto (cold-hardy) cherimoya rootstocks. All have improved, meaty flesh, without so many seeds.
In jamaica we call it sweet sop and we call the cherimoya custard apple. I haven't had it in awhile cause the trees all over have been plagued with some sort of disease.
One of my favourite fruits. We call them "custard Apple" in Australia and they're available in any supermarket or fruit shop. Our varieties have far fewer seeds and larger segments. Still wastage from the skin and gritty layer. Worth it. Mmm so creamy and flavoursome. I don't think your one was ripe - we normally let them get more black before eating them (maybe they ripen quicker because it's warmer here)
Not all annonas are white on the inside. A. reticulata can be pink to red, like a giant strawberry :) Oh, and sugar apple is widely cultivated because it grows well in Florida; you can't grow cherimoyas well there. Atemoyas, however, do grow well in Florida, so definitely support your local "ateomoya industry" ;)
I counted 75 seeds in my sugar apple, I ate one at a time so I wouldn't swallow the seeds accidentally, I think they are delicious, I got my fruit from a Vietnamese friend
This one is one of my most favorite fruits and I plant many of them. Some with brown skin. They are custard apples different from cherimoya. They don't grow very big and have more segments inside. If you don't find pomegranate inconvenient to eat then this one won't be any more inconvenient. It's so hard to find now I have to grow them myself.
I've never had a cheramoya or atemoya. I love soursop TONS. Coincidentally, I was out walking today and picked a spent fruit from a sweetsop tree in the neighborhood. I got 9 seeds and will try planting for fun.
I really liked soursop... I got really bad food poisoning eating one once though, since then I've avoided hem. I'm going to have to toughen up and do a full review on it one of these days...
It's called "noina" in Thai (น้อยหน่า). But granades were called noina after the fruit's name :D I ate it out of the tree when I was little. When fresh, the skin will come off so easily. The flesh also is meaty, very sweet, and aromatic. The best way to open it is to wait until it is soft. Hold it in your palm lightly and twist off the skin, (the same way you guys do it with boiled peach or potato.) The seed is the fun part too. Lol. We got used to it. Thai people have strange habits of working too hard for our fruit. We love peeling, spitting, cracking, chopping, climbing. LOLOLOL
I first ran into these in Taiwan, and I'm a junkie. Can't get enough of them. But impossible to find where I live, so every time I'm back in Taiwan I binge on them. The ones I get there in the markets are literally about twice the size of the one you're showing in your video.
Anyone can try exotic fruits it’s not cheap but Miami fruit carries them and I’ve ordered from them online quite a few times and I don’t enjoy paying for it but the fruit is always very high-quality.
For those in the US, east of the Rockies, that wish they had access to "exotic" fruit, plant a pair of Paw-paw trees. They're native, but _don't_ taste the part, and are too fragile to ship.
In the Philippines we call it 'atis'. I think that one you tried is picked up when it's not yet ready, but if you have one fresh and ripe from its tree it would have been better.
aghghgh, the last I had them were in India, and I haven't had it in over 8 years. I forgot the name of it for years, but then I figured the name. And YES your videos just reminded me of it. In India, we'd get them in stalls and street carts and they were my all-time favorite fruits.
It's called Sitaphal in India. The trick to buy these fruit is to check for large and even sized "eyes" that are evenly spread around the entire surface. Never buy if the eyes are small and squished together! Ripeness stage is very important too (soft and easily damaged).
you should try marang fruit native here in Mindanao, Philippines.. its more custardy, sweet, milky, creamy taste and really good to eat and you can also toast the seeds and eat them like nuts..
+The Blue Farmer You're right, I've had better ones since then. Its always tricky with fruit with there being so many variables involved with quality and variation. I feel this one needs a redo at some point, since the one I had was pretty bad.
In Brazil this fruit is known as Fruta-do-conde (Count's Fruit) or Fruta-pinha. In the south where I live there's some wild species that grows everywhere called Ariticum. It turns yellow when ripe thought, and depending on the soil conditions may have more or less pulp.
That is called atis in the Philippines. It is very common here. in fact we one in our backyard. I guess the one you tried is still unripe. The spaces between those bumpy thing in the skin should be wider and sometimes it cracks too.. thats how you tell if its ripe already and when its ripe it is very sweet.
Weird Explorer if the pegs as we call then in St Kitts which are the green bumps that you picked off the sugar apple in this video are not more spaced and showing more of the light brown/ tan color then the sugar apple won't get any more ripe than it is when picked and a properly ripe sugar apple in my opinion is delicious afternoon snack warm straight off the tree which I know is not an option here in New York but if you ever get a chance to get one fully mature and ripe i think you would enjoy it so much more than the one you had in this video it seemed very dry in my opinion also I think maybe because fully ripe apples tend to be very soft to the point of falling apart if handled to much that makes them impossible to ship.
"Annona squamosa" is the most cultivated Annona species because when properly ripened (bletted), "Annona squamosa" is the sweetest of all the Annona species.
Katz Garden Yes but it was over ripe and I got sick the next day. I don’t know if that’s what caused it, but I won’t be trying another one that’s nearly turned to mush. I did manage to get about 5 seeds and I planted them. I don’t know if they’ll germinate but at least I tried.
Got 2 the other day while searching for ingredients for homemade ramen. Accidentally cut into an unripe one and I'm afraid I've ruined it. The ripe one was amazing though. Tastes like a fancy dessert.
Sugar apples are delicious, but my personal favorite is the atemoya. It has the sweetness of the sugar apple, but larger with a higher flesh-to-seed ratio.
wow so interesting how many seeds you got! my partner and i tried these recently and only got maybe 10-15 seeds per fruit! and it looked to be about twice the size of yours!
just picked a couple up at the market (just got out of quarantine in Taiwan) and the ones I got are at least twice the size of the one he's eating here. cant wait for them to be ripe enough to eat!
because you are eating the genetic modify version of this fruit made for exports, this fruit is originally from latin-america and just now i eat a similar fruit like the video, the size is usually like this and the texture too we usually pick up from the tree because there are a lot.
@@crankko9437 don't think so, I've had them a few times now. Grown locally and not for export. Very delicious. One was at least 4 times the size of the ones he ate. Thing was so ripe it was falling apart
@@buddyynot1 really? wow, but again its different than the local fruit, is native from my country -Guatemala- maybe you have another regional amazonic version, the americas central version isn´t bigger than a hand on the other hand, amazonic fruits usually are bigger than others local fruit its the same for animals.
I just ate mine. The biggest difference I can say is the size. Mine is much bigger than yours. So I substantially had a lot more flesh than yours despite similar amount of stones. However the taste wise, the texture is just like pear, but you know how pear goes really ripe so it becomes quite soft, like that. Also taste is very similar to pear, except pear has that bitterness, whereas this one doesn't, but the tradeoff is obviously eating this fruit is much harder. Taste is also a bit similar to mamey sapote
I've bought these at a Chinese grocery and they were meh... Then I ordered some from Florida and they were to die for. They came dead ripe and so were a little bit bashed up, but so, so, so good.
I tried this the other day and I loved it!!! A shipment of them came to my house from Robert Is Here, in Florida. I haven’t tried the purple variety though. Have you ever seen the purple variety anywhere?
@@WeirdExplorer Ah, I see. Thanks! I was really interested in them and had never seen them before. I went back and compared my picture to pics on Google and yeah, you're right.
You're suppose to eat it when the outer skin is very dark green almost blackish. That's when it's fully ripe and the sweetest. It's the best fruit that I have ever eaten.
Having my first custard apple right now. It has a bunch of seeds , maybe sixteen, the fruit is the size of my fist, there's so much flesh though. Total opposite of the one in the clip. And, I love it. Delicious. I see these in mainstream supermarkets in Australia all the time. Going to see if I can germinate the seeds. The seeds are supposedly very toxic, amongst other things they can induce abortion and cause temporary blindness.
Hi Jared i have just seen you Cherimoya video. It is the Chermimoya. In the caribbean the Sugar apple has bumpy skin but the custard apple has smooth skin. I love the custard apples more
It doesn't look ripe. That would make a big difference in taste. A native broke open the fruit (ripe) and took out the pods and REMOVED the seeds, which can be poisonous. NO you remove seeds by hand.
sugar apple is my all time favorite fruit! seeds don't bother me much, there are some varieties that aren't so seedy.. at least my tree's fruits aren't with that much seed
+Jared Rydelek hey I saw your other video wth the other achacha... Does it grow in florida? if it does, do you know where I can find it? or if you could send me seeds?
Custard/Sugar Apple here call its Na, its sugar apple. The one you have in video seem young (green), when its abit older its much sweeter & stronger smell, in a good way not bad smell. I just have sugar apple & sapodilla right now eating while comment hihih ^^ Absolutely is my big fav fruits, Na fruit is delicious, no doubt
I wanna see your cat lol but you're awesome!I just found your videos and i love them. I'm also a vegetarian and am always looking for unique fruits to try. You're especially helpful since you, too, live in manhattan ^-^ thanks so much! I'm surprised you're not more popular on youtube
My dad loved this fruit (First generation Cuban American here: yes, in Miami..😆). We know it as anón. We even had a tree. I never did acquire the taste..🤷🏻♂️ Mom and dad couldn't get enough tho. (Also had avocado tree, which i also didn't like, -but, now absolutely love -i do add quite a bit of salt tho..🤷🏻♂️). . . Love your channel..! . . Ummm, R U single..👀 . Did i mention i have access to many tropical fruits..? 🧐 🤪🤣🤣🤣
Sugar apple and custard apple are not the same. The first is annona squamosa, the other is annona reticulata. There is a lot of confusion in all the types of annonas. Cherimoya is annona cherimola.
Oh god... Did I really say that it was "custard apple" in this video? I filmed this over 10 years ago. Since then I learned a few things and now regularly point out this confusion. Here's a more recent video on a purple sugar apple: ruclips.net/video/4ISNZn2zkgI/видео.html And here's Custard apple: ruclips.net/video/Vv3bTxWNQMw/видео.html Here's a red atemoya: ruclips.net/video/C-JphyOgEvU/видео.html Here's mountain sop: ruclips.net/video/j-zCEbAN4o4/видео.html I would like to apologize for the 27 year old me.
What variety is this? Looks like a seedling wild type. You got screwed with the one you had. The ones in Australia are double the size and you'll be lucky to get 5 seeds in a fruit and there's maybe 5 different varieties. Best fruits in the world Custard Apple!
You picked the wrong specimen my friend, that's the reason why you wonder why it's so popular despite what you got to try.. it's so popular because the right specimen will tell you a different story, it's a cheaper fruit the one that you got. The big ones have plenty of pulp vs seed ratio.. Like the phet pak chong variety. It's an exceptionally complex fruit
this is a small one . bigger fruit are easyer to eat , we take the seeds out and eat the flesh , I love the taste , and some people say this fruit fight tumers
+Angel Prostudio If you are near a chinatown, scour the markets. Also make sure that they are in season. I saw some yesterday at an indian market in NYC, so they might be around now.
I must say you got a little unfortunate with the individual fruit you bough. 75 seeds sounds a bit too much for a single one of these and it should be a lot pulpier. That said, I can understand the factor about the ease of eating and why you'd rather go for the other anona varieties instead.
This tasty fruit is so toxic. My cousin ate one and the next day she had a sore throat and lost her voice as well. Eat a lot of water melon and/or drink a lot of gotu kola juice before eating this fruit to detoxify the body if you don't want to get a sore throat the next day. Its toxic effect is very similar to the lychee. But of course not everyone is affected, but those who do and still want to eat it needs to prepare something for detox afterward. Apparently the soursop, which is related to the sugar apple, does not have this toxic effect on people.
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If you'd like to try some good quality sugar apples, my friends over at Miami fruit have them available here:
miamifruit.org/products/sugar-apple-pre-order?aff=24
Use Promo code Weirdexplorer to get 5% off
I have 12 sugar apples
Please like this comment
This is my wife's favorite fruit and quickly becoming mine as well. My wife is from Taiwan and this fruit-the Sugar Apple, Atemoya, Annona, Custard Apple, what have you-is spectacularly delicious when its ripe. Its ridiculous expensive in Taiwan as well as Hawaii so we grow our own. This year I've even learned how to inseminate the weird pepper-like flowers and boom, we've got several healthy fruits forming. The reason this video maker didn't get much out of the fruit he bought is that they weren't ripe enough. Likely they were picked to early in order to get to market as soon as possible. Anyway, this is fruit, when ripe, is like eating a sweet, tropical pudding. Yes you'll get the seeds, but hey, its a small price to pay for such a delicious treat. Also, lightly scrap the inside of the skins. That's good stuff too.
In Bangladesh, We call it "ata fol". also a popular fruit in our country..
His fruit was soft so I would day ripe enough. Just picked too early. I just ate one off my tree yesterday tasted like spearmint followed by cherimoya.
is expensive because is not native, this fruit is from lathin-america -Mexico, Guatemala, el salvador....brasil and is called "Anona" sweet and tasty you only need to pick up from the three and is ready for eat another fruit i recomented to foreigners is red mombin, en centro america is called "Jocote", we usually eat this raw or with honey and nance i dont know how is called en ingles sorry.
dude, the way you ate it it's like filling up your mouth full of cherries and trying to chew. Eat it like a cherry, one by one, or little segments, holding by the skin, not with a spoon.
Seed by seed is the way to go!
yeah, my childhood. kek
Honestly, imho the annona squamosa tastes so much better than any other fruit in the genus.
Maybe I don't find it so seedy, but I've been eating these my entire life, and eating them in segment two, is much better. Sure, there are those of us that like to eat all of it at once due to the tasty flavor, but eat little and slow and the enjoyment lasts you a while. I have trees of 7 varieties in California, and this is the first one I knew I had to get because it is my favorite of all of the annonas. 🤤
Its the most widely cultivated because it grows the faster than most, is very adaptable to locations with varied weather, fairly reliable fruiting and its more liked because its sweet flavour when compared to soursop. In Jamaica for example in order of popularity: Sweetsop, Soursop, Custard apple. Others like Cherimoya, Mountainsop and Pond apple are extremely rare.
The Custard Apple (Annona atemoya) is a hybrid between this Sugar Apple (Annona squamosa) and the Cherimoya (Annona cherimola). That's why the good varieties of Custard Apple will have the sweetness of the Sugar Apple and the flesh and creaminess of the Cherimoya.
Have you tried Pinks Mammoth Custard Apple? In Australia we cultivate Pinks Mammoth and African Pride. Other varieties, such as Paxton Prolific, which is a selection of Pinks Mammoth, have begun producing in larger numbers. My Grandfather's orchard of Pinks Mammoth is still around today, with trees at about 60 years old.
I friggin love this channel. Through space and time
It called SRIKAYA in Indonesia. A common fruit plant around the neighbourhood. Once I found it with the dark red (maroon) skin. Kinda rare, but tasted the same as the green one.
All I heard is "the flavour is good". I'm getting it 😊
Update: I had a chance to taste the sugar apple because my not so immediate neighbours have a tree. An overripe sugar apple tends to be juicier and sweeter, and of course much softer. The texture did remind me of both avocado and banana. I thought I tasted a bit of green mango peel aftertaste. I agree about the tutti-fruity notes, also a bit of citrus that reminded me of an African fruit called morula/marula (don't know the scientific name).
The not so overripe sugar apple was more chewy, less sweet, and overall creamier tasting, but not creamier textured if that makes sense.
This is my favorite fruit ever. Actually all the annonas are great tasting. I discovered this fruit about six years ago and I now have six trees in the ground and one in a pot.
I tried sugar apple for the first time the other day. Love it! So much sweeter than cheramoya (custard apple) and smoother in texture!
Here in Brazil we call it "pinha" (the "nh" is pronounced similar to the spanish "ñ").
Very common and very appreciated in Brazil's northeast.
Depends on the region of Brazil. For instance, in Minas Gerais it is called ata or fruta do conde. Pinha is more than ten times bigger.
In Rio de Janeiro we also call it "fruta do conde" as well, but we have also "atemoia" wich is a little bit bigger than fruta do conde
In Rio Grande do Sul it is called Quaresma
we call it araticum in Paraná. Tupi name, i guess. I wonder if our variety is actually native. Fruta do Conde tends to be a little bit bigger, although similar in shape.I heard the name pinha as well, but people usually call it Araticum
@@WildVoltorb I know it as "ariticum" (in RS). There are a lot of different types of ariticum, I'm not sure what is the one on the video.
It's probably the most cultivated because it's the sweetest of the annonas and should have very little to no acidity profile. It's like eating a tropical fruit punch without the tartness. I was born in southeast asia and this A-te (Atis) as well as the saba banana are the oldest flavor and olfactory memories I can recall. It's so strong, I'm convinced I subconsciously bought my home in CA USDA zone 10 just so that I can grow Sugar Apples. I have Kampong Mauve, Geffner, African Pride, and sp cultivars grafted onto (cold-hardy) cherimoya rootstocks. All have improved, meaty flesh, without so many seeds.
In jamaica we call it sweet sop and we call the cherimoya custard apple. I haven't had it in awhile cause the trees all over have been plagued with some sort of disease.
Izlandprincess1 Sorry to hear it, hope the trees clear up!
In India, we call it Seetaphal and there is another similar fruit called Ramphal. It's noe of my favourite fruit but it is a bit messy to eat.
One of my favourite fruits. We call them "custard Apple" in Australia and they're available in any supermarket or fruit shop.
Our varieties have far fewer seeds and larger segments. Still wastage from the skin and gritty layer. Worth it.
Mmm so creamy and flavoursome. I don't think your one was ripe - we normally let them get more black before eating them (maybe they ripen quicker because it's warmer here)
Been meaning to do this one again, made this some years ago.
Not all annonas are white on the inside. A. reticulata can be pink to red, like a giant strawberry :) Oh, and sugar apple is widely cultivated because it grows well in Florida; you can't grow cherimoyas well there. Atemoyas, however, do grow well in Florida, so definitely support your local "ateomoya industry" ;)
I counted 75 seeds in my sugar apple, I ate one at a time so I wouldn't swallow the seeds accidentally, I think they are delicious, I got my fruit from a Vietnamese friend
This one is one of my most favorite fruits and I plant many of them. Some with brown skin. They are custard apples different from cherimoya. They don't grow very big and have more segments inside. If you don't find pomegranate inconvenient to eat then this one won't be any more inconvenient. It's so hard to find now I have to grow them myself.
I'm Haitian and my mom loves this fruit but she hasn't had it in years since moving to America. I need to try it
I love this fruit thats why this is my favorite one
Do u know the difference between the three gunabana, cherimoya, and sugar apple?
I've never had a cheramoya or atemoya. I love soursop TONS. Coincidentally, I was out walking today and picked a spent fruit from a sweetsop tree in the neighborhood. I got 9 seeds and will try planting for fun.
I really liked soursop... I got really bad food poisoning eating one once though, since then I've avoided hem. I'm going to have to toughen up and do a full review on it one of these days...
Jared Rydelek
The native North American version is the Paw Paw
***** I haven't had a paw paw yet, but its high on my list!
It's called "noina" in Thai (น้อยหน่า). But granades were called noina after the fruit's name :D
I ate it out of the tree when I was little. When fresh, the skin will come off so easily. The flesh also is meaty, very sweet, and aromatic.
The best way to open it is to wait until it is soft. Hold it in your palm lightly and twist off the skin, (the same way you guys do it with boiled peach or potato.)
The seed is the fun part too. Lol. We got used to it. Thai people have strange habits of working too hard for our fruit. We love peeling, spitting, cracking, chopping, climbing. LOLOLOL
I grew up eating this fruit. We had the tree next to our house so it was nice to just pick the fruit for breakfast.
I first ran into these in Taiwan, and I'm a junkie. Can't get enough of them. But impossible to find where I live, so every time I'm back in Taiwan I binge on them. The ones I get there in the markets are literally about twice the size of the one you're showing in your video.
I live in rural Kansas and we don't get any exotic fruits and veggies. I'd love to try some of the noms you have in your videos. Mmmm!
Anyone can try exotic fruits it’s not cheap but Miami fruit carries them and I’ve ordered from them online quite a few times and I don’t enjoy paying for it but the fruit is always very high-quality.
For those in the US, east of the Rockies, that wish they had access to "exotic" fruit, plant a pair of Paw-paw trees. They're native, but _don't_ taste the part, and are too fragile to ship.
In the Philippines we call it 'atis'. I think that one you tried is picked up when it's not yet ready, but if you have one fresh and ripe from its tree it would have been better.
At most markets in the USA this is how produce is treated, fruit that is freshly picked ripe from the tree is hard to find
yeah, perhaps that is true . . . (",)
Yeah I'm Filipino too! My mom introduced me to atis and I loved it haha
You have to take a closer look though when it's picked ripe from the tree as sometimes there worms/maggots inside.
I agree with your statement .Also, In my language - Odia (a language of eastern India) we call it "Ata" .
aghghgh, the last I had them were in India, and I haven't had it in over 8 years. I forgot the name of it for years, but then I figured the name. And YES your videos just reminded me of it. In India, we'd get them in stalls and street carts and they were my all-time favorite fruits.
It's called Sitaphal in India. The trick to buy these fruit is to check for large and even sized "eyes" that are evenly spread around the entire surface. Never buy if the eyes are small and squished together! Ripeness stage is very important too (soft and easily damaged).
you should try marang fruit native here in Mindanao, Philippines.. its more custardy, sweet, milky, creamy taste and really good to eat and you can also toast the seeds and eat them like nuts..
I tried that one too. You can search my channel for fruit :)
Had 2 in Vancouver a few weeks ago. Best fruit i've ever had, was amazing.
You're the anthony fantano of fruits
I don't know who that is, but thank you.
Fruitony Tastetano
I was just thinking that
@@WeirdExplorer the review God
@@WeirdExplorer he's a very famous melon
It's called srikaya in java (indonesia)....very sweet and it has exotic taste....
There are varieties that are much larger and a lot fewer seeds. That might have been a bad sample.
+The Blue Farmer You're right, I've had better ones since then. Its always tricky with fruit with there being so many variables involved with quality and variation. I feel this one needs a redo at some point, since the one I had was pretty bad.
***** I found a place here that says they have the best sugar apple on the island. I'm going there tomorrow, Ill report back.
Are you okay? We never heard back from you....
nithazra must have been so good he died
In Brazil this fruit is known as Fruta-do-conde (Count's Fruit) or Fruta-pinha. In the south where I live there's some wild species that grows everywhere called Ariticum. It turns yellow when ripe thought, and depending on the soil conditions may have more or less pulp.
the seed count would have been the same on one 2 or 3 times that size. so that means more fruit.
This is called Sitafal in India. Ice cream made with Sitafal is amazing.
I've had that, its incredibly delicious.
That is called atis in the Philippines. It is very common here. in fact we one in our backyard. I guess the one you tried is still unripe. The spaces between those bumpy thing in the skin should be wider and sometimes it cracks too.. thats how you tell if its ripe already and when its ripe it is very sweet.
Thanks for the tip! It tasted ready, but next time I'll wait a little longer and see what happens.
Weird Explorer if the pegs as we call then in St Kitts which are the green bumps that you picked off the sugar apple in this video are not more spaced and showing more of the light brown/ tan color then the sugar apple won't get any more ripe than it is when picked and a properly ripe sugar apple in my opinion is delicious afternoon snack warm straight off the tree which I know is not an option here in New York but if you ever get a chance to get one fully mature and ripe i think you would enjoy it so much more than the one you had in this video it seemed very dry in my opinion also I think maybe because fully ripe apples tend to be very soft to the point of falling apart if handled to much that makes them impossible to ship.
Sugar apple has a lot of seeds but your fruit has an abnormal amount of seeds. It may have been overly hand pollinated.
"Annona squamosa" is the most cultivated Annona species because when properly ripened (bletted), "Annona squamosa" is the sweetest of all the Annona species.
One of my lawn customers has this growing, I’m going to pick one tomorrow and I’ll get back to you with my impression.
Did you try it?
Katz Garden Yes but it was over ripe and I got sick the next day. I don’t know if that’s what caused it, but I won’t be trying another one that’s nearly turned to mush. I did manage to get about 5 seeds and I planted them. I don’t know if they’ll germinate but at least I tried.
@@fivespeed3026 did they grow?
Got 2 the other day while searching for ingredients for homemade ramen. Accidentally cut into an unripe one and I'm afraid I've ruined it. The ripe one was amazing though. Tastes like a fancy dessert.
In Ecuador we call this fruit Chirimoya
Chirimoya is different
Sugar apples are delicious, but my personal favorite is the atemoya. It has the sweetness of the sugar apple, but larger with a higher flesh-to-seed ratio.
I'm with you there. Atemoyas are awesome!
atis in the Philippines.sweet and with very good aroma! atis loves fine sand soil.
wow so interesting how many seeds you got! my partner and i tried these recently and only got maybe 10-15 seeds per fruit! and it looked to be about twice the size of yours!
what is the music you use in the intro of this video?
We call it Atis in the Philippines. White inside with black seeds' It is good to eat when it is soft to touch. My favorite fruit next to Mango.
Called atis on Guam. You eat when it's ripe. Sweet and delicious, especially cold. Also easy to plant.
just picked a couple up at the market (just got out of quarantine in Taiwan) and the ones I got are at least twice the size of the one he's eating here. cant wait for them to be ripe enough to eat!
because you are eating the genetic modify version of this fruit made for exports, this fruit is originally from latin-america and just now i eat a similar fruit like the video, the size is usually like this and the texture too we usually pick up from the tree because there are a lot.
@@crankko9437 don't think so, I've had them a few times now. Grown locally and not for export. Very delicious. One was at least 4 times the size of the ones he ate. Thing was so ripe it was falling apart
@@buddyynot1 really? wow, but again its different than the local fruit, is native from my country -Guatemala- maybe you have another regional amazonic version, the americas central version isn´t bigger than a hand on the other hand, amazonic fruits usually are bigger than others local fruit its the same for animals.
I actually have this in my fridge atm, I found this in my supermarket for the first time!
They usually have a better flesh to seed ratio. And are better when they are picked riper.
I just ate mine. The biggest difference I can say is the size. Mine is much bigger than yours. So I substantially had a lot more flesh than yours despite similar amount of stones.
However the taste wise, the texture is just like pear, but you know how pear goes really ripe so it becomes quite soft, like that. Also taste is very similar to pear, except pear has that bitterness, whereas this one doesn't, but the tradeoff is obviously eating this fruit is much harder. Taste is also a bit similar to mamey sapote
These grow in Cuba, remember having them as a kid. There is just something about eating this fruit that is fun.
I've bought these at a Chinese grocery and they were meh... Then I ordered some from Florida and they were to die for. They came dead ripe and so were a little bit bashed up, but so, so, so good.
I tried this the other day and I loved it!!! A shipment of them came to my house from Robert Is Here, in Florida. I haven’t tried the purple variety though. Have you ever seen the purple variety anywhere?
The purple one is rare but it's good. Hard to buy a red ones. I was blessed to find one last year.
I saw some of these growing in Washington DC. Thought they looked so cool and I had trouble figuring out what they were.
those were probably magnolias. sugar apple doesn't grow in DC
@@WeirdExplorer Ah, I see. Thanks! I was really interested in them and had never seen them before. I went back and compared my picture to pics on Google and yeah, you're right.
You're suppose to eat it when the outer skin is very dark green almost blackish. That's when it's fully ripe and the sweetest. It's the best fruit that I have ever eaten.
What is the cat saying? Give the cat some fruit 😂
Having my first custard apple right now. It has a bunch of seeds , maybe sixteen, the fruit is the size of my fist, there's so much flesh though. Total opposite of the one in the clip. And, I love it. Delicious. I see these in mainstream supermarkets in Australia all the time. Going to see if I can germinate the seeds. The seeds are supposedly very toxic, amongst other things they can induce abortion and cause temporary blindness.
Hi Jared i have just seen you Cherimoya video. It is the Chermimoya. In the caribbean the Sugar apple has bumpy skin but the custard apple has smooth skin. I love the custard apples more
One of the best fruits EVER!!! Used to eat them when i lived in se asia
I love my cherimoya and soursop but now I'm almost regretting not just getting more cherimoya, way to many seeds.
mine didn't have many seeds. and they just fall out. have you tasted a black ripe one since then? it's crazy sweet. i see that you did below.
The fruit is not ready to be ripe. It's still young so i think the taste will be not the same as the one you can actually buy here in the philippines.
Have you tried the purple variety? It taste different, much nicer than the green one.
I haven't! Keeping an eye out for it though
I love these fruits, soursop is bigger in size, thanks for sharing and keep up the exploring.
Thanks Jared I just bought 5 for $7 at the international farmers market near me today.
I love atis, but the seeds are very annoying.
It doesn't look ripe. That would make a big difference in taste. A native broke open the fruit (ripe) and took out the pods and REMOVED the seeds, which can be poisonous. NO you remove seeds by hand.
I grow 47 dif kinds of fruit and this is one of them they taste great
sugar apple is my all time favorite fruit! seeds don't bother me much, there are some varieties that aren't so seedy.. at least my tree's fruits aren't with that much seed
+spearo561 true, this one was a bad variety for sure. I've come across better ones.
+Jared Rydelek hey I saw your other video wth the other achacha... Does it grow in florida? if it does, do you know where I can find it? or if you could send me seeds?
I haven't seen it there unfortunately. But I'm sure you could find some seeds online. try tropicalfruitforum.com or even ebay.
Custard/Sugar Apple here call its Na, its sugar apple.
The one you have in video seem young (green), when its abit older its much sweeter & stronger smell, in a good way not bad smell.
I just have sugar apple & sapodilla right now eating while comment hihih ^^
Absolutely is my big fav fruits, Na fruit is delicious, no doubt
What is the intro song?? I can't figure it out
For anyone wondering, it's the intro to The Black Cat from 1981
We called this "ATIS" in Philippines, though it's very annoying to eat 'cause of many seeds but one of my favorites
Hmmmm, was not expecting that many seeds, especially since the seeds are not edible
We have a tree of that back in the Philippines… our neighbor’s kid kept stealing them…
I wanna see your cat lol but you're awesome!I just found your videos and i love them. I'm also a vegetarian and am always looking for unique fruits to try. You're especially helpful since you, too, live in manhattan ^-^ thanks so much! I'm surprised you're not more popular on youtube
Thanks! Yeah lots of great stuff available in NYC. It's a pretty niche series, but it's slowly building.
1:47 The sweet sop (or custard apple) in Thai is noi-na (น้อยหน่า) and hand grenades are ra-burt noi-na (ระเบิดน้อยหน่า), or "sweet sop bombs"
They have that in st vincent and bequia quite close to america
I never had a sugar apple but I've seen it before
We call that Atis in the Philippines, its my absolutely favourite fruit of all time.
My dad loved this fruit (First generation Cuban American here: yes, in Miami..😆).
We know it as anón.
We even had a tree.
I never did acquire the taste..🤷🏻♂️
Mom and dad couldn't get enough tho.
(Also had avocado tree, which i also didn't like, -but, now absolutely love -i do add quite a bit of salt tho..🤷🏻♂️).
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Love your channel..!
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Ummm, R U single..👀
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Did i mention i have access to many tropical fruits..?
🧐
🤪🤣🤣🤣
Sugar apple and custard apple are not the same. The first is annona squamosa, the other is annona reticulata. There is a lot of confusion in all the types of annonas.
Cherimoya is annona cherimola.
Oh god... Did I really say that it was "custard apple" in this video? I filmed this over 10 years ago. Since then I learned a few things and now regularly point out this confusion.
Here's a more recent video on a purple sugar apple: ruclips.net/video/4ISNZn2zkgI/видео.html
And here's Custard apple: ruclips.net/video/Vv3bTxWNQMw/видео.html
Here's a red atemoya: ruclips.net/video/C-JphyOgEvU/видео.html
Here's mountain sop: ruclips.net/video/j-zCEbAN4o4/видео.html
I would like to apologize for the 27 year old me.
What variety is this? Looks like a seedling wild type. You got screwed with the one you had. The ones in Australia are double the size and you'll be lucky to get 5 seeds in a fruit and there's maybe 5 different varieties. Best fruits in the world Custard Apple!
Custard apples in Australia are atemoyas, a hybrid between sugar apple and cherimoya
Well here in Brazil we have a fruit similar tô the SUGAR APPLE but its bigger and we call It GRAVIOLA
Annonas are the best fruit genus hands down plus rollinias which are also close
Very interesting intro song lol
Great videos! Your intro music is kind of somber in this one!
Hi there is another variety which has a smoother skin and has more custard fruit inside.
AuntyM66 Another sugar apple? Or Cherimoya?
Jared Rydelek It is a Cheimoya, i just checked out your video on the Cherimoya. But your sugar apple is different from caribbean one
there are tons of varieties. this one wasn't so great because of the seeds, but some sugar apples I've heard have no seeds at all!
Thanks for the review.
What's the actually name
Custured apple or sugar apple please tell me
You picked the wrong specimen my friend, that's the reason why you wonder why it's so popular despite what you got to try.. it's so popular because the right specimen will tell you a different story, it's a cheaper fruit the one that you got. The big ones have plenty of pulp vs seed ratio.. Like the phet pak chong variety. It's an exceptionally complex fruit
The fruit that easy to make it ripe😆 just took the yellow one put it somewhere and it would ripe by itself if not it would turn into stone
this is a small one . bigger fruit are easyer to eat , we take the seeds out and eat the flesh , I love the taste , and some people say this fruit fight tumers
Im looking for this fruit in Cali but I cant find it. where did you buy it?
+Angel Prostudio If you are near a chinatown, scour the markets. Also make sure that they are in season. I saw some yesterday at an indian market in NYC, so they might be around now.
I must say you got a little unfortunate with the individual fruit you bough. 75 seeds sounds a bit too much for a single one of these and it should be a lot pulpier. That said, I can understand the factor about the ease of eating and why you'd rather go for the other anona varieties instead.
I think that you gave the sweetsop a bad rep but to each his own.
I bought one of these from a supermarket once. The inside was dry, brown, and tasted like vomit.
This tasty fruit is so toxic. My cousin ate one and the next day she had a sore throat and lost her voice as well. Eat a lot of water melon and/or drink a lot of gotu kola juice before eating this fruit to detoxify the body if you don't want to get a sore throat the next day. Its toxic effect is very similar to the lychee. But of course not everyone is affected, but those who do and still want to eat it needs to prepare something for detox afterward. Apparently the soursop, which is related to the sugar apple, does not have this toxic effect on people.
The seeds are growabke in every states of every country exept the amazon rainforest and Christmas island
Damn it! I commented on the Star apple video.