Healthy living

Custard apple or cherimoya

Resembles a pine cone and has grey-green, scaly skin. The soft white pulp inside has large black, inedible seeds and tastes like a creamy blend of tropical flavours. Eat on its own or in combination with other fruits, puree as a drink, in cake recipes and ice-cream.

Varieties

  • African Pride: light green with paler green between the nodules. Nodules are small and prominent.
  • Pink’s Mammoth: light yellow/green colour with creaminess between the nodules, has large, smooth nodules.

Selection

Ripe custard apples yield slightly when gently squeezed, avoid dark blemishes. Select fruit that is heavy for its size.

Storage

Hard custard apples should be stored at room temperature until they soften, then refrigerate. The fruit bruises easily.

Preparation

Remove skin and seeds and discard.

Serving suggestion

Exotic fruit sorbet: Freeze for 30 minutes and eat like a sorbet.

Exotic fruit salad: Combine equal parts custard apple, strawberries, bananas, and pineapple.


This publication is provided for education and information purposes only. It is not a substitute for professional advice. Information about a service, product or treatment does not imply endorsement and is not intended to replace professional advice. Readers should note that over time currency and completeness of the information may change. All users should seek advice from a qualified professional for answers to their questions.

See also

Picture of poached egg and asparagus on a muffin with text: Try something new today - we have a recipe for every occasion