Custard apple sorbet is most refreshing, made from the tender and aromatic flesh of this delicious and delicate fruit.
Mark Twain once called its close cousin, the cherimoya, 'the most delicious fruit known to men', and it's easy to see why once you've tried this delicate, custard-like fruit for yourself. This sorbet, finished with honey and a crunch of ginger cookie crumb, is one of the simplest ways to let that flavour shine.
Custard Apple Sorbet with cookie crumb honey topping is very simple to make, similar to our orange frozen yogurt and strawberry frozen yogurt.
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.
Important to know - Once frozen the sorbet will not be as sweet, so adjust the sweetness with the cookie crumb and honey according to your taste.
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What are custard apples?
Originally from South America and the Caribbean, custard apples are related to the delicious cherimoya and are found in tropical countries.
Mark Twain once called the cherimoya, 'the most delicious fruit known to men'. Custard apples share that same soft, aromatic, almost custard-like flesh and this sorbet is one of the simplest ways to let that flavour shine.
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 a bumpy inedible skin. Inside is a white creamy and aromatic flesh surrounding large shiny black seeds around a soft core.
What do they taste like?
Custard apples have a delicate flavour with a creamy texture, a bit like custard, and are very sweet when ripe.
They pair very well with bananas, pineapple, berries, coconut, honey, cardamom, nutmeg, ginger and vanilla.
Selecting custard apples
Custard apples are plucked while still hard and soften as they ripen. As they ripen, the bumps on their skin begin to move apart. Ripe custard apples are quite fragile, they are soft to touch and can be pulled apart easily.
Storing the fruit
Ripe custard apples 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 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.
What you will need
- Ripe custard apples
- Sugar
- Lemon juice
- Ginger cookies
- Honey, or maple syrup to make it vegan
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.
Variations
Custard apples and ginger are a wonderful combination, but you could substitute ginger cookies for coconut or vanilla/milk cookies.
Storing
Keep in an airtight container and freeze for up to a week for best flavour. Remove from the freezer a few minutes before serving (depending on how hot your kitchen is) to make it easier to scoop out.
FAQs
They are closely related but technically they are different species within the same fruit family. They have similar creamy texture and flavour and are often used interchangeably in recipes like this one.
Yes, swap the honey drizzle for maple syrup or agave for a fully plant-based version.
An ice cream maker is not needed for this recipe, only a flat dish, a freezer and some stirring, as described in the method.
It should be soft to the touch and pull apart easily. The bumps on the skin visibly separate as it ripens, while an overripe fruit will feel very fragile and break apart easily.
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Recipe
Custard Apple Sorbet
Ingredients
- custard apple pulp - around 5 ripe custard apples, 1 cup
- lemon juice 1 tablespoon
- sugar ¼ cup
- ginger cookies 6
- honey - (or maple syrup) 1 tablespoon
Instructions
- Halve the custard apples and scoop out the flesh, discarding the black seeds to get 1 cup custard apple pulp. Blend with 1 tablespoon lemon juice and ¼ cup 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 6 ginger cookies to a coarse crumb.
- To serve, drizzle 1 tablespoon honey over the sorbet before sprinkling the cookie crumb on top.
Notes
- A good sorbet relies on the quality of the fruit, so choose custard apples which are in season and very ripe for 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, then spoon out the flesh discarding the black seeds.
- Custard apples and ginger are a wonderful combination, but you could also use coconut, vanilla or milk cookies.
- Keep in an airtight container and freeze for up to a week for best flavour.
Only you will see your notes and you can edit them anytime.
Nutrition
Nutritional information calculated automatically per serving, accuracy cannot be guaranteed.
Ilana says
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.
Nicole Tingwall says
I've never seen anything like this before! Definitely looking for these in my next trip to the grocery store!
Allison hanson says
I have never seen a custard apple near me but i am going to keep an eye out for them now.
Elizabeth says
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!
Julie says
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!
Jennifer says
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!