Preparation, uses, and tips
Custard apples are generally eaten raw, as cooking alters the flavor. They are often
peeled, sectioned, and used as a dessert. If the fibrous center is still hard, it should be
removed. The seeds should be removed before eating or puréeing the fruit. Once cut,
custard apple should be sprinkled with citrus juice to prevent discoloration. (In Chile, the
custard apple is served sprinkled with orange juice.) The fruit can be eaten out of hand or
used to make juice, jams, ice cream, and
pudding, or featured in fruit salads.
Buying and storing tips
Custard apples are extremely fragile and spoil easily. Look for fruit without splits or
bruises. Bruises can cause spoilage, and black spots indicate problems. Allow the fruit to
ripen at room temperature, then refrigerate for one to two days. Overripe fruits begin to
ferment.
Varieties
Custard apple trees grow abundantly in coastal and lowland areas throughout South and
Central America, Mexico, and Africa; they are also cultivated in California, Spain, Australia,
the West Indies, and India. Varieties include the soursop, sugar-apple or sweetsop, the West
Indian bullock’s heart, and the pond apple.
Nutrition Highlights
Custard apple (without skin and seeds), 1 fruit
(547g)
Calories: 514
Protein: 7.1g
Carbohydrate: 131.3g
Total Fat: 2.18g
Fiber: 13.1g
*Excellent source of: Vitamin C (49.2mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.