Welcome to the Tropics
Annona reticulata·Tropical America
Lumpy heart-shaped skin, white flesh inside that scoops out like cold custard. Ripe, it's pure dessert with zero processing — sweet, creamy, faintly tropical, with seeds you spit aside as you go. Chill before eating; warm custard apple is half the fruit it should be.
Custard apple (Annona reticulata) is the gentler, sweeter relative of soursop and cherimoya. The skin is lumpy, heart-shaped, brown-green when ripe; the interior is pearly white, smooth, and scoops out with a spoon like properly chilled custard.
Flavour is dessert-clean — vanilla, banana, a little pear, a custardy backbone — with almost none of the tartness that defines soursop. The hard black seeds run all through the flesh and are not eaten; you spit or pick them out as you scoop.
Ripeness is everything. Press gently — if it gives like a ripe avocado, it's ready; if it's still hard, give it 2–4 days at room temperature. Halve, spoon, eat cold. Pairs with cream, with strong coffee, or blended into a custard-apple lassi that drinks like a milkshake.
