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Custard Apple

Nona sri kaya
Tagalog (Filipino):

Custard apple photo.
Custard apples
Custard apple photo.
Custard apples

Although the custard apple is native to tropical America, it was introduced into tropical Asia centuries ago; it is now grown around the world. There are many varieties, but all of them share the same distinctive appearance.

The exterior of the fruit is covered with overlapping fleshy green segments. The interior contains very white segments of flesh which are sweet and slightly acid. Each segment contains a shiny black seed. Custard apples are juicy and can be made into an appealing fruit drink. They taste something like banana and pineapple combined.

Market and storage tips — It is important to eat the fruit as soon as it becomes ripe. It should remain firm to the touch, yielding to gentle hand pressure. Over-ripe fruits feel soft and are rather floury in texture. Select fruits that are heavy for their size, with no bruises or discolorations. Let stand at room temperature, out of the sun, to ripen.

Cooking — Open and eat custard apples fresh with a little citrus juice. Do not attempt to cook, can, or freeze.


Banana  |   Coconut  |   Custard apple  |   Dragon Fruit  |   Duku/Langsat

Durian  |   Jack Fruit  |   Lime  |   Mango  |   Mangosteen

Melon  |   Papaya  |   Pineapple  |   Rambutan  |   Salak

Sapodilla  |   Soursop  |   Star apple  |   Star Fruit  |   Water apple

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Jim and Jamie Richter, http://gotouring.com/razzledazzle/
Website designed and created by Lois Richter, expanded by Jim.
Created 6/2003. All photos are © 2003 by Jim Richter.