Custard Apples

Custard Apples are a sub-tropical deciduous tree belonging to the Annonaceae family. This family contains over 2000 members spread throughout the world. Custard Apple trees are large and spreading, shaded by large, green drooping leaves. The fruit takes between 20 and 25 weeks to reach maturity in sub-tropical climates where the days are not too warm and the nights not too cool.

A custard apple is ripe when you gently squeeze it and it gives slightly under your hand. Much the same as an avocado. You can buy custard apples ready to eat, or still hard to the touch and let it ripen over the next few days after purchase. If you want to hasten the ripening process then simply put the fruit into a brown paper bag with a banana and leave it on the kitchen bench.

Custard Apples are only eaten when soft, and only the flesh is eaten. To eat, simply cut in half and scoop out the white flesh. The Custard Apple should be moist with a pleasant sweet aroma.

Custard apples are a well-balanced food having protein, fibre, minerals, vitamins, energy and little fat. They are an excellent source of Vitamin C, a good source of dietary fibre, a useful source of Vitamin B6, magnesium and potassium, and with some B2 and complex carbohydrate.

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