The Cherimoyer, a well-known fruit of the tropics, is said to be a native of Peru. It is naturalized in Central America, is hardy in the mildest coast regions of Spain, and in Jamaica is cultivated up to an elevation of nearly 5000 feet. It thrives on the Florida Keys, and is also grown to a limited extent in Southern California. The tree grows to a height of from 10 to 20 feet; its branches are spreading, and the dark, shiny leaves are either ovate or oblong, and are sparsely hairy above and velvety beneath.

The single petaled, velvety-green flowers are very fragrant. The fruit, which is about the size of a large orange, is heart-shaped and slightly flattened at the stem end. When ripe, the skin is a greyish-green, and is covered with slightly-raised semicircular markings. The white pulp, which is soft and rich, is divided into cells, each containing a black seed about the size of an ordinary bean. The Cherimoyer comes true to seed and bears in about three years. It is one of the most delicious fruits, and its delicate, slightly-acid flavor is very characteristic. The Cherimoyer was one of the earliest fruits introduced to these Islands, and the best specimens of its kind are grown in Kona and Kau, Hawaii, where it continues to propagate itself naturally from seed.