Custard apples are a delicious and unique sub-tropical fruit. Often underrated, their pale green skin protects their sweet and creamy texture. In season throughout Autumn and Winter, now is the perfect time to experiment with new recipes, or revisit the familiar.
Custard apples are lovely served fresh, or as a simple yet impressive dessert. A nice treat is to tease out the flesh from a custard apple and pop the flesh into a blender with ice cream, milk and honey for a decadent smoothie.
Share the love
Custard apples can range in size, from 500g-1.5kg, making them ideal to share with friends and family. Cut one in half with a knife or pull apart and hand out the spoons!
Go for firm fruit
To choose a custard apple, opt for ones that are pale green and firmer, which will give to gentle pressure once ripe. Ripen custard apples in the fruit bowl then store in the fridge and eat within three days.
Custard apples pair well with other fruits such as banana, berries and pineapples and with flavours such as cinnamon, nutmeg, ginger, vanilla, orange and honey.
A healthy habit
Custard apples are an excellent source of vitamin C, a source of dietary fibre, necessary for digestive wellbeing and contain potassium, magnesium, vitamin B1, vitamin B2 and vitamin B3.
Once you begin cooking with custard apples you will realise how flexible the fruit is. From sorbets to slices, the tropical fruit adds depth of flavour and a sumptuous sweetness to pies, cakes and ice-creams.
One of our favourite recipes, using custard apples, came to us via Masterchef contestant Adam Liaw, who swears by the fruit in cooking.