Difference between Soursop and Cherimoya
Soursop and custard apple are two tropical fruits that are often confused with each other. However, despite their resemblance, they are two different fruits with unique characteristics and properties.
Custard apple |
Soursop |
|
|---|---|---|
| Scientific name | annona cherimola | Annona muricata |
| physical characteristics | The custard apple is a tropical fruit with a heart shape and small to medium size (similar to that of a grapefruit or grapefruit). Also known as custard apple, it has a very thin and delicate dark green skin. The custard apple does not have thorns, its exterior is smooth, with the exception of some lines that mark the limit between each of the strawberries that make up the custard apple. Inside, it is white with a smooth texture. | On the other hand, soursop is a delicate fruit of large size. On average, a soursop weighs 2.5 kilos and is between 25 and 30 centimeters long. Dark green on the outside, it usually has soft and flexible spines on the outside. Its shell is thin and easy to remove. Inside, the soursop is white. Its texture is soft, meaty, rich and even creamy. |
| Flavor | Its flavor is sweet and is usually described as a mixture between pineapple, strawberry and mango. | As for the soursop, its flavor is sweet although the acid flavor predominates. |
| Geographic area | Originally from Peru, it is currently found in central and southern Mexico, some Central and South American countries. It is also cultivated in Spain, the United States, Central Africa and the Mediterranean. | Soursop, on the other hand, can be found naturally in southern Mexico, Central and South America. In the same way, it is quite common in the Caribbean. |
| nutrients | Custard apple has a high level of protein, which sets it apart from many other fruits. In addition, it is rich in vitamin B1, calcium, iron, phosphorus. | Soursop is a fruit rich in vitamin C, B1, iron, magnesium and potassium, among others. |
