The atemoya, a fruit that has a rough and pointed skin, with a white pulp inside with black seeds, is the result of the crossing of the pinecone with the cherimoya, native to the tropical regions of Peru, Ecuador and Colombia. In Brazil, the first plantations began in the 60s. Today, the planted area is approximately one thousand four hundred hectares, concentrated in the South and Southeast regions. The investment in knowledge, production technology and commercialization, which resulted in excellent export numbers in recent years, has consolidated what specialists in the fruit growing area have been pointing out in recent years: Brazilian atemoya has stood out in national and international markets with great potential. aggregation of value, generation of income and employment, moving the links of an extensive production chain. The growth of atemoya cultivation in Brazil is mainly due to the production capacity at different times of the year, the high productivity and the possibility of producing more than one crop throughout the year. The state with the highest production of atemoya is São Paulo with 43.8%, Minas Gerais, Paraná and Bahia each with 18.8%. The planting of atemoya is restricted in some tropical and subtropical countries, as it is better adapted to the intermediate conditions between cherimoya (subtropical climate) and pine cone (tropical climate). But it is also widely cultivated in other regions such as the north of Minas Gerais and other states, in addition to being produced in the South and Southeast of Brazil. Exports still occur in small volumes, by air, as it is a very delicate fruit and does not withstand long periods of transport, even under controlled conditions. Little known in the world, it requires a robust marketing and advertising program for the international market that is under construction. As it is an extremely tasty, unique, innovative fruit, it is believed that it has the potential to achieve great success in global consumption. The atemoya is a fruit classified as climacteric, that is, it continues the process of ripening and softening of the pulp after harvesting. The fruits are marketed hard and normally between two and five days at home they are already soft and ready to be consumed. Better quality fruits are individually packed with protection, preventing injuries and skin browning. It has a light, bittersweet flavor and is rich in nutrients such as B vitamins, vitamin C and potassium, and is usually consumed fresh. Brazilian atemoya is the taste of tropicality and the exotic that will delight all consumers!