Let’s take a closer look at one of the lesser known midyear fruits, custard apples.
Custard apples originate from Peru in South America and were introduced into Queensland around 1874. They are also known as cherimoya, atemoya and bullock’s heart.
Custard apples look like an artichoke — heart-shaped with a leathery, bumpy green skin. The cream-coloured flesh is dotted with large shiny black seeds that are inedible and the texture is similar to that of a firm custard.
They taste like a combination of pineapple, mango and strawberry, giving a very sweet, yet rich flavour.
Vital statistics
Custard apples are an excellent source of vitamin C, a good source of fibre and have many vitamins and minerals. They also have a kilojoule count of 305kJ per 100g.
Ripen them at room temperature and chill them before serving. Choose fruit that is heavy for its size, firm and without brown blemishes.
Cooking
The soft flesh can easily be scooped out with a spoon (halve the fruit first, remove the seeds, then scoop). Use in fruit salads, soufflés, crumbles or, if you’re adventurous, in curries and with fish (see recipe below). Also good to puree and add to ice-creams, smoothies or trifles.
Custard apple fish sauce
Note: Serve this over grilled or baked fish for 4.
Ingredients:
2 shallots, minced
4 cloves garlic, minced
1 tablespoon reduced fat margarine
½ cup dry white wine
½ cup fish stock (can use chicken stock)
1 custard apple, pureed (about 1¼ cups)
salt and pepper
1 small minced chilli (jalapeño), optional
Sauté shallots and garlic in margarine.
Add white wine and cook until reduced to a glaze.
Add stock and simmer until reduced.
Stir in custard apple puree and season with salt and pepper.
Add minced chill if using.
Heat gently over a low flame until thickened.
Recipe adapted from the Australian Custard Apple Growers Association. For further information on custard apples, visit www.custardapple.com.au
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