Custard apple

You would expect custard apple to taste rather like custard, but in my opinion it doesn't. The name custard apple is sometimes used for sugar apple (sweetsop) which in fact is a different but related fruit species. On this page you find some basic information about custard apple, together with custard apple photos, proverbs, and recipes.

Scientific name:	Annona reticulata
Family:	Annonaceae
Order:	Magnoliales
Common names:	English: Custard apple, Bullock's heart, Bull's heart, Wild sweetsop, Ox heart
	German: Netzannone, Ochsenherz, Schleimapfel
	French: Annone réticulée, Coeur de boeuf
Origin:	Originates from the West Indies.
Distribution:	Custard apple is found throughout the tropics.
Evergreen or deciduous:	Deciduous
Flowers:
Leaves:	Leaves are elongated and lanceolate, about 10 to 15 cm long and 5 to 10 cm wide.
Fruits:	Fruits are 7 to 12 cm long. fruits have a round but rather irregular shape, sometimes heart-shaped. The surface is reticulated. When ripe the fruits can be greenish brown or yellowish. Some trees have rather purple colored fruits. The white flesh is soft and sweet.
Climate and weather:	Custard apple prefers a warm humid climate.
Pollination:
Height:	Custard apple trees can be 5 to 10 meters tall.
Crown size:
Blooming period
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Preferred pH:
Moisture:
Light:
Growth rate:
Spacing (close range)
Spacing (wide range)
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Harvesting:
Uses:

Photos

 

Proverbs

• Who knows a proverb about custard apple or sugar apple? Please let me know.

Recipes

Fresh custard apple

• Eat Custard apple as a fresh fruit. Break the fruit in two halves. With a small spoon, eat the delicious soft flesh. There are some smooth seeds; just spit them out.

Custard apple sherbet

Ingredients:
5 Custard apples, 75 g Caster sugar, some lemon rind

Instructions:
Boil 300ml water with the sugar. When sugar is dissolved (stir it), reduce the flame and simmer for 10 minutes to prepare a thin syrup. Let it cool down..Take the flesh from the custard apple and remove the seeds (use a sieve). Use a blender to mix the fruit pulp and syrup until smooth. Freeze it for 2 hours, then mash it with with a fork. Freeze it again until firm. Serve in small bowls, garnished with lime rind.

If anybody knows more special recipes with custard apple, please send me a message.