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A most refreshing sorbet made from the tender and aromatic flesh of this delicious and delicate fruit.
Originally from South America and the Caribbean, these custard apples (related to the delicious chermoya), are found in tropical countries.
Custard apples vary in size and are approximately the size of a tennis or cricket ball. They are a roundish, heat-shaped, green and delicate fruit with bumps on the outside. Inside, is a white creamy, aromatic flesh surrounding large shiny black seeds around a soft core.
The fruit are plucked while they are still hard, and soften as they ripen. As they ripen, the bumps move apart. A ripe custard apple is soft to touch and can be pulled apart easily.
The soft fruit can be consumed the same day or stored in the fridge for 2-3 days. Unripe custard apples will ripen at room temperature over a few days. To speed up the ripening process, store next to bananas or apples.
The skin of custard apples is not edible, nor are the seeds which are slightly poisonous.
The easiest way to eat a custard apple is to cut it in half (or pull apart) by hand and spoon out the flesh, discarding the black seeds.
The flavour is delicate, creamy and sweet, like custard.
Custard apples pair well with bananas, pineapple, berries, coconut, honey, nutmeg, ginger and vanilla.
Custard apple sorbet
- 5 ripe custard apples
- 1 tablespoon lemon juice
- 6 ginger cookies
- 1 tablespoon honey
- Halve the custard apples and scoop out the flesh, discarding the black seeds. Blend with lemon juice to a smooth consistency. Spoon out into a flat dish, cover and freeze for 90 mins, stirring at regular intervals of 20 minutes.
- Before serving, grind the ginger cookies to a coarse crumb. To serve, drizzle honey over each scoop of sorbet before sprinkling the cookie crumb on top.
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