Stock photo: Custard apples 2 Image ID: 552981 | Add to lightbox | View image license |
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Photo details
| » | Custard apples 2 Home-grown, hand-picked custard apples. The pinkish tone of the pulp of the halved fruit is because the fruit is ripe, not because of oxydization. |
| » | Uploaded by Cyanocorax (  | | )on Jun 24, 2006 |
| » | Downloads 845 |
| » | Usage Royalty free, see usage options |
| » | Model release unavailable |
Categories
» World / Continents / South America» Nature / Trees and Bushes
» Food / Fruits and Vegetables
Keywords
object on white on white South America tropical sweet organic ripe fresh fruit anona chirimoya custard apple white backgroundComments
4. Aug 17, 2006 clix
"great texture!"
3. Jun 26, 2006 FeatherWol
"Thank you for sharing the lovely photograph!"
2. Jun 25, 2006 Cyanocorax
"You're welcome. :) Indeed, there are several species of custard apples. These are Anona cherimola, "the scaly-looking custard apple". And I must agree with you - custard apples are simply delicious. I decided to upload these photos after noticing that there was a shortage of this subject in sxc."
1. Jun 25, 2006 xymonau
"The custard apples commonly available here have lumpier skin. The smoother ones I thought were called "sour-sops" - although that may be a different version altogether. These are one of my favourite fruits, and so many people haven't tasted them - even though we grow them in this country. A wonderful photo, with all the detail to explain how they're "built. Thank you so much for this. And for no restrictions."
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"great texture!"
3. Jun 26, 2006 FeatherWol
"Thank you for sharing the lovely photograph!"
2. Jun 25, 2006 Cyanocorax
"You're welcome. :) Indeed, there are several species of custard apples. These are Anona cherimola, "the scaly-looking custard apple". And I must agree with you - custard apples are simply delicious. I decided to upload these photos after noticing that there was a shortage of this subject in sxc."
1. Jun 25, 2006 xymonau
"The custard apples commonly available here have lumpier skin. The smoother ones I thought were called "sour-sops" - although that may be a different version altogether. These are one of my favourite fruits, and so many people haven't tasted them - even though we grow them in this country. A wonderful photo, with all the detail to explain how they're "built. Thank you so much for this. And for no restrictions."
You have to log in to add a comment to this photo.