Cherimoyas vary in size and appearance, depending on the specific variety, and generally average 10 to 20 centimeters in length and 5 to 10 centimeters in diameter. The fruits range in shape from cordate, oval, to egg-like and typically have pronounced, broad, and curved shoulders, tapering to a blunt tip on the non-stem end. The skin can be smooth, slightly textured, or knobby and is light green, yellow-green, to dark green with a distinct scale-like pattern. The skin can also be thin or thick, velvety, leathery, or smooth. Underneath the surface, the flesh is ivory to cream-colored and has an aqueous, succulent, soft, creamy, and tender consistency. The flesh also encases a few to many hard, black-brown, glossy seeds that reach 1 to 2 centimeters in length. The seeds are toxic and should not be consumed. Cherimoyas are ripe when they give slightly under pressure and change color slightly. The fruits can be easily opened by hand, and once opened, a sweet, floral aroma is released reminiscent of banana and vanilla. Cherimoya flesh has a tropical, fruity, and sweet flavor, sometimes mixed with subtle tangy undertones. The fruits are said to have a candy-like sweetness intermixed with notes of pineapples, bananas, strawberries, papaya, and mango. Also know as Mang cau m.