The custard apple is native to South America. The original cross was made in Florida, USA. Australia is a significant grower of custard apples. The variety Pinks Mammoth was selected here. They are a significant crop on the Atherton Tableland, while sugar apple trees can be found in many backyards throughout central and tropical north Queensland.
Characteristics Custard apples are generally round to oval in shape, typically 10 cm to 20 cm long and up to 10 cm wide, weighing between 100 g and 500 g, but they may reach 2 kg. The scaly yellowish-green or tan skin, which can vary from thin to thick, may be smooth with fingerprintlike markings, or covered with rounded protuberances. The flesh is creamy white, containing many small smooth seeds. The sugar apple is smaller and sweeter, with more seeds than the custard apple.
Taste The fruits have a lingering sweet and juicy aromatic flavour.
Buying and Storing Choose a fruit without dark blemishes. Unripe fruit should be kept at room temperature until soft, then kept in a refrigerator for a day or two.
Preparing and Serving The fruits should be eaten fresh. Simply chill and cut in half lengthwise and scoop out the flesh, removing the inedible seeds. For a treat, add a dollop of fresh cream. Custard apples and sugar apples can be used in jellies and sorbets and mixed with water for a refreshing drink. They also make an excellent fruit sauce when mixed with banana and cream./p>
Availability All year.
Varieties Pinks Mammoth, African Pride.
Acknowledgement The information about avocados is mainly sourced from the Department of Primary Industries and Fisheries Queensland publication Tropical Tastes - Fruits, Foods and Flavours of North Queensland and is reproduced with due acknowledgement and authority.