Custard Apple

Introduction

The Custard apple (also known as the cherimoya/sugar apple) is native to tropical regions of the Americas and west Indies. It has a candy-like sweetness intermixed with notes of pineapples, bananas, strawberries, papaya, and mango. 

Vitamin contents 

Calcium, vitamins C, A, E, and B6, magnesium, iron, potassium, copper, fibre, manganese, niacin, and phosphorus are among the nutrients present in custard apples.

History

The custard apple is believed to be native to tropical South America but other sources suggest that it is native to Central America. Ancient Indian sculptures depict what appear to be custard apples, making some believe the tree was indigenous there. European colonists introduced the fruit in India and the Philippines and during the 17th century, it was later introduced in Australia, China, and Egypt.

Regions

The fruit is cultured in many regions around the globe but it mostly prefers tropical climates. It is produced in large amounts in Mexico, Brazil, Dominican Republic, Florida, India, the Middle East, Thailand, and in Malaysia.  

Flavours & Texture

Its flesh is very fragrant and sweet and resembles the taste of custard. It has a soft, juicy and custard-like texture.

How to eat?

Cut in half, scoop out the flesh and discard the seeds. 

Preparation

The fruits are simple to slice or open by hand, and when they do, a sweet, floral aroma reminiscent of vanilla and banana is released. The fruit will become soft to the touch and develop dark blemishes on the outer nooks as it ripens. Make sure not to eat the seeds as they are toxic. The flesh can be added to fruit salads, smoothies, juices, and ice cream.