March, April, May, June, July, August, September
Custard apples are a curious looking fruit with large bumpy green skin. They have a delicate creamy textured flesh on the inside, with quite large inedible brown/black pips.
Custard apples have a soft, creamy textured flesh with a unique tropical flavour with hints of pear.
They are available from Queensland and Northern NSW from March to July and from WA from July to September.
The lighter the colour green, the riper the Custard Apple is. If dark green, store at room temperature until ripe and then eat quickly! Once the skin colour has turned purple, they are past their best.
Wash and slice into halves or quarters, scoop out the flesh and remove the pips. The fruit can then be further sliced or cubed or eaten as is!
|Nutrient||Value per 100 g|
|Energy, including dietary fibre||326||kJ|
|Available carbohydrate, without sugar alcohols||15.8||g|
|Available carbohydrate, with sugar alcohols||15.8||g|
|Beta carotene equivalents||5||ug|
Source: NUTTAB 2010(Food Standards Australia New Zealand) (1) Wills, R.B.H., Lim, J.S.K. and Greenfield, H. (1986) Composition of Australian foods. 31. Tropical and sub-tropical fruit. Food Technology in Australia 38(3):118-123.
(2) Wills, R.B.H., Poi, A. and Greenfield, H. (1984) Postharvest changes in fruit composition of Annona atemoya during ripening and effects of storage temperature. Hortscience 19(1):96-97.