Annona cherimola, commonly known as cherimoya or custard apple, is a subtropical fruit native to the Andes and is now cultivated in the tropical and subtropical regions throughout the world. Cherimoya was cultivated during the times of Incas dating back to 1,200 BC. The heart-shaped large green fruit has creamy white, custard-like, soft flesh when ripe. The flesh contains hard, black seeds that should not be consumed due to their toxicity. The fruit is a good source of vitamin B6, vitamin C, dietary fiber, potassium, and riboflavin. It is eaten fresh, and also can be used in ice cream and yogurt.

The peel of cherimoya shows high anti-oxidant capacity and the most abundant carotenoid is lutein. The total phenolic content and flavonoid content results from peel and pulp show the peel contains slightly more phenolic compounds and flavonoids. The peel extract also shows better anti-oxidant activities on free radical scavenging, preventing β-carotene oxidation, and higher chelating ability than pulp extract.