Native to South America and the West Indies, Custard Apple was developed in Hawaii in the early 1900s before findings its way to many Far North Queensland backyards.
This round to oval fruit has a scaly-like yellowish-green or tan skin with creamy white flesh that has a sweet and juicy aromatic flavour that lingers.
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.
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.