>>2819964
If you've had other Annonaceae fruit before, like cherimoya, atemoya, sweetsop, soursop, custard apple, sugar apple, etc. I believe there are some similarities in flavor. Of course the only other one I've had was a cherimoya, and probably not a very good one at that given that it came from a standard supermarket, so I'm maybe not the best person to speak to their similarities.

They are definitely a fragile fruit. You can see how badly some of them got mushed in that photo just from being stacked on top of each other in my backpack as I was walking around in the woods, and they don't keep more than a week or so at room temperature, maybe another week on top of that in the fridge. As delicious as they are, there's a reason they're not in every supermarket. That said, I've heard there are a handful of growers out there who will ship fruit out, probably getting more common as the years go by. You'd be paying premium prices, of course, but I'm assuming they'd take the care to get it to you in good shape, plus the cultivated varieties are supposedly even bigger and taste better. Think I heard somewhere that they could get to be a pound or more. I really need to try ordering some myself, because the wild ones are already pretty good.