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Custard Apples

SCIENTIFIC NAME

Annona cherimola

CLASSIFICATION

Fruit

SEASON

March, April, May, June, July, August, September

About

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!

CUSTARD APPLES
Nutrient Value per 100 g
Proximates
Energy, including dietary fibre 326 kJ
Moisture 78.7 g
Protein 1.4 g
Nitrogen 0.22 g
Fat 0.6 g
Ash 0.4 g
Dietary fibre 2.5 g
Fructose 5.4 g
Glucose 5.6 g
Sucrose 3.7 g
Total sugars 14.7 g
Starch 1.1 g
Available carbohydrate, without sugar alcohols 15.8 g
Available carbohydrate, with sugar alcohols 15.8 g
Organic Acids
Malic acid 0.3 g
Citric acid 0.3 g
Minerals
Calcium (Ca) 17 mg
Iron (Fe) 0.3 mg
Magnesium (Mg) 32 mg
Potassium (K) 250 mg
Sodium (Na) 4 mg
Zinc (Zn) 0.2 mg
Vitamins
Thiamin (B1) 0.05 mg
Riboflavin (B2) 0.08 mg
Niacin (B3) 0.8 mg
Niacin Equivalents 1.03 mg
Alpha carotene 10 ug
Beta carotene 0 ug
Beta carotene equivalents 5 ug
Retinol equivalents 1 ug
Vitamin C 43 mg

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.