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Thanks for the reply.
So, guanabana looks a bit like the non-gritty custard apples, with each seed in an envelopping sack of flesh.
Do they have 'mamey', (spelling subject to confirmation),
a purplish skinned fruity avocado-type,
but much larger than any avocado.Internal flesh, unappealing brown, but sweet and a more texture than the (vegetable) avocado.
mespilus-
Not come across mamey yet. Had these today, tomate de arbol (tree tomato) and granadilla (dark grey flesh) packed with stuff like malic acid, utterly delicious.
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Zapote, size of a fist tree grown, thick greyish brown dusty skin, bright orange inside. Eaten raw texture, between stringy pumpkin/squash, mango and sharron fruit with 4-5 large stones inside. Sweet but subtle flavour.
I believe this is related to mamey from Mexico, which are large, egg shaped, rough skin like avocado.
almac68
Fresh guanábana is the best, blended and chilled in the morning, diluted with agua.
Most Colombians buy produce fresh, blend and chill their fruit. The choice of jugos in restaurants is bewildering. Colombia grows everything:-
Coffee
Sugar
Chocolate
Bananas
Pineapples
Papaya
Grenadillas - epic
Mangoes - grow everywhere on the streets
Oranges
Lemons
Limes
Spring onions the size of leeks
Potatoes
Spinach
Tomatoes
Lulos - delicious
I don't mind shopping either, I'm like a kid in the sweet shop when buying for the family, eggs come in 2 or 3 dozen, leche (milk) huge choice and huge multipacks in bags. I see nothing imported in the supermarkets. So many varieties and strange fruits.
Below, pre blended still with stones, guanábana has a very fleshy texture, hence dilution either con leche or con aqua. Sugar is only added in small quants.