Custard Apple

CUSTARD APPLE (SUGAR APPLE) Annona sp.

Other names: Sweetsop

Intro: Developed in Hawaii in the early 1900s. Found in many Far North Queensland backyards.

History: Native to South America and the West Indies.

Shape: Generally round to oval.

Weight/size: Typically 10cm to 20cm long and up to 10cm in width, weighing 100g to 500g, but may reach 2kg.

Colour: The scaly-like yellowish-green or tan skin, which can vary from thin to thick, may be smooth with fingerprint-like markings or covered with rounded protuberances. The flesh is creamy white.

Taste: Sweet and juicy aromatic flavour that lingers.

Buying/storage: Choose a fruit without dark blemishes. Unripe fruit should be kept at room temperature until
ripe. Custard Apples can be kept in the refrigerator for a day or two.

Preparing/serving: Fruit should be eaten fresh. Simply chill then cut it in half lengthwise and scoop out the flesh, removing the inedible seeds. For a treat, add a dollop of fresh cream. It can be used in jellies and sorbets and mixed with water for a refreshing drink. It also makes an excellent fruit sauce when mixed with banana and cream.

Variety: Pinks Mammoth, African Pride.