The red atemoya is a rare and visually striking hybrid fruit developed by crossing the sugar apple (Annona squamosa) with the cherimoya (Annona cherimola). It shares the rich, custard-like texture of other Annona fruits but is set apart by its distinctive reddish-pink to crimson skin and, in some varieties, light pink or blush-toned flesh. One of the most recognized cultivars is Phet Pak Chong Red, which originates from Thailand and is highly valued for both its appearance and flavor.
 
Appearance
From the outside, the red atemoya resembles the sugar apple with its scaly, textured surface, though its color ranges from dusty rose to deep red, sometimes with green undertones. Inside, the flesh is creamy white or tinged with pink and filled with glossy black seeds. The texture is dense and velvety, similar to cherimoya but often slightly firmer and less fibrous.
 
Flavor
In terms of flavor, red atemoya is exceptionally sweet and fragrant, often described as a combination of vanilla custard, lychee, and strawberry with a light floral undertone. It lacks the tanginess that some other atemoya or cherimoya varieties carry, making it particularly dessert-like and indulgent. Its aroma and melt-in-your-mouth consistency make it a standout fruit for fresh consumption.
 
Uses
Red atemoya is typically enjoyed by slicing the fruit open and scooping out the flesh with a spoon. It can be used in smoothies, chilled desserts, or served fresh with citrus for contrast. Its high sugar content and visual appeal make it a popular choice in gourmet fruit platters and tropical dishes.
 
Health Benefits
Nutritionally, red atemoya is a good source of vitamin C, dietary fiber, potassium, and B vitamins. It also contains antioxidants that support cellular health and help reduce inflammation. While it’s high in natural sugars, it's still considered a healthy, energy-boosting fruit when eaten in moderation.
 
Where It's Grown
Red atemoyas are primarily grown in tropical and subtropical regions, including Thailand, Taiwan, Australia, and select areas in the United States such as Florida and Southern California. They are usually cultivated from grafted trees to ensure consistent fruit quality and faster production. Due to their delicate skin and short shelf life, red atemoyas are not widely exported and are considered a specialty fruit, often sold directly from growers or at local markets.