What is the English name for Anonas fruit?
Based on the specific species and region, the English name for the fruit locally called anonas varies. The two most common fruits referred to as anonas are the Sugar Apple and the Custard Apple. While they belong to the same genus, Annona, they are distinct species with different appearances and textures. This distinction is key for anyone trying to identify or purchase the correct fruit.
The Sugar Apple (Annona squamosa)
This species is the most widely cultivated within the Annona genus and is often the one people mean when they say "anonas".
- Appearance: It has a knobby, segmented skin that is typically pale green to blue-green and sometimes has a pink blush. When ripe, the segments separate easily, exposing the interior.
- Flesh: The pulp is creamy, sweet, and fragrant, with a texture that resembles and tastes like custard.
- Seeds: It contains numerous hard, black, glossy seeds that are toxic and must not be eaten.
- Alternative Names: In English, it is also widely known as Sweetsop.
The Custard Apple (Annona reticulata)
This fruit is another important member of the Annona genus and shares the common name "custard apple" with its cousin, the sugar apple.
- Appearance: Unlike the sugar apple, the custard apple has a smoother, reddish-brown or yellowish skin with a quilted appearance from faint reticulation. It is more heart-shaped and less segmented.
- Flesh: The flesh is reddish-yellow, sweet, and very soft, but can sometimes have a slightly grainy texture.
- Alternative Names: It is also known by other names, including Bullock's Heart in some parts of the West Indies.
Other related fruits in the Annona family
While sugar apple and custard apple are the most common, other members of the Annona family are also noteworthy and can sometimes be referred to by similar local names.
- Cherimoya (Annona cherimola): Often hailed as the most delicious of the annonas, this fruit has smoother, more uniform skin than the sugar apple and an exceptionally creamy texture. Mark Twain reportedly called it the most delicious fruit known to man.
- Soursop (Annona muricata): This large, spiny green fruit has a sweet and tangy flavor often described as a mix of pineapple and strawberry. It is also known as graviola.
- Atemoya (Hybrid): A cross between the sugar apple and the cherimoya, atemoya has creamy, sweet flesh and a slightly bumpy skin.
Comparison of Common 'Anonas' Fruits
| Feature | Sugar Apple (Annona squamosa) | Custard Apple (Annona reticulata) |
|---|---|---|
| Appearance | Green, knobby, and segmented; round to conical shape. | Reddish-brown, yellowish, and smoother with a quilted texture; heart-shaped. |
| Texture | Creamy but segmented and slightly grainy pulp. | Soft, juicy, and aromatic, often described as custard-like. |
| Flavor | Intensely sweet with a custard-like flavor. | Sweet and pleasant, though generally considered inferior to the sugar apple. |
| Other Names | Sweetsop. | Bullock's Heart. |
How to enjoy Anonas fruit and what to watch out for
Regardless of the specific species, the flesh of anonas fruit is typically enjoyed fresh and chilled. To prepare it, you can simply slice it in half and scoop out the pulp with a spoon. It can also be blended into smoothies, milkshakes, and desserts.
A critical safety warning for consuming these fruits is that the seeds are toxic and must be discarded. Always remove and discard the hard, black seeds before eating the fruit's flesh. The skin is also inedible.
Conclusion
The English name for Anonas fruit is not a single, definitive term but rather a collection of names that identify different, though related, species within the Annona genus. For the bumpy fruit, the English name is typically Sugar Apple or Sweetsop (Annona squamosa), while the heart-shaped, smoother variety is called Custard Apple or Bullock's Heart (Annona reticulata). Knowing these distinctions helps to accurately identify these delicious tropical fruits.
To learn more about related fruits in the Annona family, you can visit the UF/IFAS Gardening Solutions website.
