Custard Apple
Varieties
Custard apple trees grow abundantly in coastal and lowland areas throughout South and Central America, Mexico, and Africa; they are also cultivated in California, Spain, Australia, the West Indies, and India. Varieties include the soursop, sugar-apple or sweetsop, the West Indian bullock’s heart, and the pond apple.
Preparation, Uses, & Tips
Custard apples are generally eaten raw, as cooking alters the flavor. They are often peeled, sectioned, and used as a dessert. If the fibrous center is still hard, it should be removed. The seeds should be removed before eating or puréeing the fruit. Once cut, custard apple should be sprinkled with citrus juice to prevent discoloration. (In Chile, the custard apple is served sprinkled with orange juice.) The fruit can be eaten out of hand or used to make juice, jams, ice cream, and pudding, or featured in fruit salads.
Storing
Allow the fruit to ripen at room temperature, then refrigerate for one to two days. Overripe fruits begin to ferment.
Nutrition Highlights
Custard apple (without skin and seeds), 1 fruit (547g)
- Calories: 514
- Protein: 7.1g
- Carbohydrate: 131.3g
- Total Fat: 2.18g
- Fiber: 13.1g
*Excellent source of: Vitamin C (49.2mg)