This fruit is sometimes referred to as Cherimoya, Custard Apple, or Sweetsop. It is thought to have been introduced to South East Asia by the Spaniards, and is now cultivated in the West Indies, Bali, the Philippines, and tropical South America.

At time of harvest, the guanabana skin is deep green in color, with small, soft spines covering the surface, along with geometric scallop grooves. When ripe, the fruit turns greenish yellow and becomes much softer. Small brown seeds sprinkled throughout the white juicy flesh, combine to provide a somewhat cottony texture and highly aromatic vanilla like flavor. This fruit is growing increasingly popular, as trends in the tropical arena are now discovering the easy blending advantages of Guanabana.