A most refreshing sorbet made from the tender and aromatic flesh of this delicious and delicate fruit.
This Custard Apple Sorbet with cookie crumb honey topping is very simple to make.
It has a fresh delicate flavour with a creamy texture, making it perfect for the warmer weather. Serve it at BBQs, garden parties or without the cookie crumb and honey as a palate cleanser between courses.
A good sorbet relies on the quality of the fruit, so choose custard apples which are in season and very ripe, for both flavour and sweetness. Once frozen the sorbet will not be as sweet, so adjust the sweetness with the cookie crumb and honey according to your taste.
What are custard apples?
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.
What do they taste like?
They have a delicate flavour with a creamy texture, a bit like custard, and are very sweet when ripe.
Custard apples pair well with bananas, pineapple, berries, coconut, honey, nutmeg, ginger and vanilla.
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 ripe fruit should be stored in the fridge for 2-3 days, but if they are very soft, must be consumed the same day.
Unripe custard apples will ripen at room temperature over a few days. To speed up the ripening process, store next to bananas or apples.
Preparing the fruit
The skin of custard apples is not edible, nor are the seeds which are slightly poisonous.
The easiest way to remove the flesh of a custard apple is to cut it in half, or pull apart by hand, and spoon out the flesh discarding the black seeds.
- Ripe custard apples
- Lemon juice
- Ginger cookies
How to make it
- Remove the flesh from the custard apples, discarding the seeds.
- Blend with lemon juice and sugar till 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.
Custard apples and ginger is a wonderful combination, but you could substitute ginger cookies for coconut or vanilla/milk cookies.
Keep in an airtight container and freeze for up to a week for best flavour.
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Custard Apple Sorbet
- 1 cup custard apple pulp around 5 ripe custard apples
- 1 tablespoon lemon juice
- 1/4 cup sugar
- 6 ginger cookies
- 1 tablespoon honey
- Halve the custard apples and scoop out the flesh, discarding the black seeds. Blend with lemon juice and sugar 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.
- A good sorbet relies on the quality of the fruit, so choose custard apples which are in season and very ripe, for both flavour and sweetness.
- The easiest way to remove the flesh of a custard apple is to cut it in half, or pull apart by hand, and spoon out the flesh discarding the black seeds.
- Custard apples and ginger is a wonderful combination, but you could substitute ginger cookies for coconut or vanilla/milk cookies.
- Keep in an airtight container and freeze for up to a week for best flavour.
♥ If you try this recipe, I’d love to see it – on Instagram use #endofthefork and tag me @endofthefork.
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