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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.
What are custard apples
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
This is a most refreshing light dessert, perfect for warmer weather. It is also a delicious palate cleanser between courses.
How to make it
- Remove the flesh from the custard apples, discarding the seeds.
- Blend with lemon juice, till it is smooth.
- Spoon out into a flat dish and freeze for around 90 minutes, stirring at 20 minute intervals, till it reaches an icy/sorbet consistency.
- To serve, drizzle with honey and crushed ginger cookies.
More easy desserts to try
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Custard Apple Sorbet
Ingredients
- 5 ripe custard apples
- 1 tablespoon lemon juice
- 6 ginger cookies
- 1 tablespoon honey
Instructions
- 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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Thank you for all the interesting details about the custard apple! I’ve tried chermoya before and would love to explore the taste of the custard apple too, if I will ever find it in Germany.
I’ve never seen anything like this before! Definitely looking for these in my next trip to the grocery store!
I have never seen a custard apple near me but i am going to keep an eye out for them now.
What an intriguing looking fruit! I’m vexed I didn’t get to try any when I was in the Carribean (twice!) last year! Gorgeous sounding recipe too!
What an interesting recipe – I’ve never heard of custard apples. I’m on the lookout for these now – can’t wait to try them!
I’ve never had a custard apple before but I must say, I’m intrigued! I’ll have to look for some this weekend to try!