Custard apple and cherimoya are exotic fruit trees grown in Kenya for fresh fruit markets and small-scale commercial production. Farmers value them for their sweet, creamy pulp and relatively high market prices compared to common fruits. People mainly consume the fruits fresh, but processors also use them in ice cream, juice, smoothies, and desserts. These crops contribute to household income, especially for smallholder farmers targeting niche urban and supermarket markets. In Kenya, custard apple grows well in coastal lowlands, eastern semi-arid zones, and parts of Lake Victoria region, while cherimoya performs better in cooler highland zones up to about 2,000 metres.
Varieties
Custard apple includes several locally adapted seedling types, with variation in fruit size, sweetness, seed content, and skin texture. Farmers generally select superior trees with large fruits, high pulp content, and strong sweetness for propagation. Cherimoya also shows natural variation, but farmers rely more on selected grafted material to improve yield and fruit quality. In Kenya, nurseries often use custard apple as rootstock for cherimoya because it improves adaptability and early growth. Both species lack widely standardized commercial cultivars in local production systems, so farmer selection plays a key role in variety development.
Climate & Soil
Custard apple thrives in warm tropical and subtropical climates with low to moderate rainfall. It performs best at altitudes from sea level up to about 1,200 metres. The crop prefers temperatures between 20°C and 32°C and tolerates drought once established. Cherimoya prefers cooler conditions and grows well in higher altitudes up to about 2,000 metres. Both crops require full sunlight for good flowering and fruiting. They grow best in well-drained sandy loam or loamy soils with good fertility. Waterlogged, saline, or highly acidic soils reduce growth and fruit quality. The ideal soil pH ranges between 6.0 and 7.5.
Propagation & Planting
Farmers propagate custard apple mainly through seeds and grafting, while cherimoya relies more on grafting for commercial production. Seeds germinate within 2–4 weeks without pre-treatment, although scarification can improve uniformity. Farmers raise seedlings in nurseries for about 6 months before transplanting. Grafting and budding help maintain fruit quality and improve early bearing. Farmers space trees at 5–6 metres apart for pure orchards, while mixed orchards may use wider spacing. They plant seedlings at the start of the rainy season and protect young plants from livestock and drought stress to ensure strong establishment.
Field Management & Harvesting
Custard apple and cherimoya trees require moderate care once established. Farmers prune trees lightly to shape the canopy and improve light penetration. They apply manure or balanced fertilizers to support flowering and fruit development. Regular weeding reduces competition for nutrients and moisture, especially during early growth stages. Irrigation improves fruit size and yield in dry areas. Farmers harvest fruits when they soften slightly and the skin changes from green to yellow-green. They pick fruits carefully to avoid bruising because they ripen quickly and have a short shelf life. Post-harvest handling focuses on fast marketing or immediate consumption to reduce losses.
Nutritional Value
Both custard apple and cherimoya provide energy-rich fruits with high carbohydrate content and moderate fibre. They contain B-complex vitamins such as thiamine, riboflavin, niacin, vitamin B6, and folate, which support energy metabolism and overall body function. Custard apple generally provides higher vitamin C content, while cherimoya offers slightly higher folate levels. Both fruits contain small amounts of minerals such as potassium, magnesium, calcium, and iron. Vitamin A levels remain low in both crops. Their creamy pulp makes them a good source of quick energy and dietary diversity.
Uses & Market Potential
Farmers mainly sell custard apple and cherimoya as fresh fruits in local and urban markets. Consumers prefer them for their sweet flavour and soft texture. Processors use the pulp to make juice, smoothies, ice cream, and desserts. Some households also eat the fruit fresh by scooping out the pulp or blending it into drinks.
Market demand in Kenya continues to grow in supermarkets, green grocers, and health-conscious consumer segments. However, post-harvest losses remain high due to the fruit’s short shelf life. Farmers increase income by targeting niche markets, improving fruit handling, and investing in value addition such as pulp processing and packaging. With better orchard management and grafted planting material, custard apple and cherimoya offer strong potential as high-value fruit crops for diversification in both lowland and highland farming systems.