The custard-apple is the fruit of the tree Annona reticulata. This tree is a small deciduous or semi-evergreen tree.The fruits are variable in shape, heart shaped, oblong or irregular. The size ranges from 7 centimetres to 12 centimetres. The skin or covering of custard apple is thin but tough, which is usually yellow or brownish when ripe. Beneath the thin covering, a thick, cream-white layer of custard like, granular, flesh is present, which surrounds seeds. The flavor of the fruit is sweet and agreeable.When ripe, the fruit is brown or yellowish, with red highlights and a varying degree of reticulation, depending on variety. The flavor is sweet and pleasant.The fruits are tasty and nutritious but all parts of this tree can be usefu

"Custard-apple" has another name such as Sugar-apple, Sweetsop, Bullock's Heart, Bull's Heart. In Britain, "custard-apple" refers to cherimoya.

Custard Apples are only eaten when soft, and only the flesh is eaten. The Custard Apple should be moist with a pleasant sweet aroma. A custard apple is ripe when you gently squeeze it and it gives slightly under your hand. Much the same as an avocado.The ripe friut is usually broken open and the flesh segments enjoyed while the hard seeds are separated in the mouth and spat out. It is so luscious that it is well worth the trouble. The flesh after eliminating the seeds is added to ice cream or blended with milk to make a cool beverage. It is never cooked.

Custard Apples provide a well balanced food source with ample protein, minerals, vitamins, energy and essential fibre. Vitamins A and C are vital for healthy skin, eyes, hair and body tissues. They battle those elements which age and destroy our cells. Magnesium is nature's tranquiliser. It helps cleanse our systems, improves endurance and our ability to process oxygen and body-building amino.

Custard Apples are a delicate tropical fruit and are easily damaged if handled incorrectly. When you buy the fruit, have these tips in your mind.

1. Buy firm but not rock-hard fruit

2. Avoid the fruit which show signs of turning black

3. Avoid small and dark green (immature) fruit

4. Wrap and store at room temperature

5. Shelf life is short so buy small quantities more frequently

6. If you want to hasten the ripening process then simply put the fruit into a brown paper bag with a banana and leave it on the kitchen bench. The banana will accelerate the ripening of the custard apple

These are some simple & delicious desserts made from custard apple.

Custard Apple Cream

Ingredients

3tsps gelatine

1/3 cup boiling water

500g soft light cream cheese

½ cup caster sugar

190ml cream

2 custard apples, cut into segments, deseeded and pureed with a squeeze of lemon

Method

Dissolve gelatine in one-third of a cup of boiling water.

In a bowl beat softened cream cheese thoroughly then add gelatine mixture, caster sugar and cream.

Add custard apple puree and beat until smooth.

Pour into 8 dessert glasses or pots. Refrigerate for 2-3 hours.

Smoothie

Ingredients

1 cup milk

1 cup custard apple pulp

Method

Blend until smooth and thick

choices

add yoghurt, plain or strawberry

add honey

add ice-cream