Chirimoya

No acid whatsoever in the flesh; without citrus it collapses into perfumed sugar.

Already custard-textured; the dairy extends it rather than changing anything.

The fruit smells of vanillin already. This is confirmation, not addition.

Shared isoamyl acetate. Blended, the two are chemically almost the same smoothie.

Spain grows both in the same valleys; citrus acid over custard flesh, nothing else.

Two lactone fats; the milk gives the flesh a body it starts to lose the moment it ripens.

Muscat esters and a floral custard fruit; both Andean, both perfumed.

Sharp tropical acid against blank sweetness; the pairing is a correction.

Eucalyptol cuts a sweetness with no acid to cut it; sharper than a citrus would be.

Ginjo esters and custard fruit run on the same molecules. It reads as one drink.

Cocoa butter on custard flesh is fat on fat, and only the perfume survives.

Nutty solids over banana-vanilla; it starts tasting like a tarte tatin from the tropics.