They are not only delicious, but vitamin-rich. One custard apple contains 64.5mg of Vitamin C, which is 161% of the daily adult requirement. It's handy that they can come into season just in time to keep your immune system strong for the winter.
Australian custard apple grower, Patti Stacey, has been cultivating the fruit at her orchard in Dalwood, NSW, for 40 years. She says the warm summer, with no major storms, floods or winds, has produced a bumper crop.
“When the fruit matures in warmer weather it makes it even sweeter,” she says, “so this season’s fruit has a deliciously sweet flavour and is filling out well.”
Here are Patti’s top tips for choosing and using custard apples.
They ripen quickly, so pick ones that are firm and let them soften at home in the fruit bowl.
You can speed up the ripening process by placing it in a paper bag with a banana.
A custard apple is ripe when it gives slightly under your hand with a gentle squeeze, similar to an avocado.
The softer you let it go, the sweeter it gets.
Once ripe, custard apples can be refrigerated for up to three days in an airtight container for longer-lasting freshness.
For a lot more information and custard apple recipes, visit www.custardapple.com.au.