Q&A for How to Eat Custard Apples

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When are custard apples available?

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Custard apples are a fall or autumn fruit, so expect to see them during the fall/autumn and winter seasons. In some places they may be flown in from a region growing them at an opposite season. Ask your greengrocer for help if you cannot find custard apples at your usual place, as they may be able to order them in.

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What should I look for when buying a custard apple?

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A custard apple should appear pale green and generally blemish-free; however, a few spots here and there are a normal part of its appearance. The custard apple should be firm with just a little give, but if it's really firm, it will ripen when taken home. If the custard apple is black or darkened, mushy or smells rotten, then the flesh inside will be either rotten or past its prime, so it should not be eaten.

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Can I freeze custard apples?

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You can freeze custard apples but only in pureed form, because they fall apart when frozen. If pureed first, you can then easily use the puree after thawing in baked goods or as a dessert sauce. To make the puree, remove the skin and seeds, then blend the flesh with lemon or lime juice (to prevent discoloration). Place into an airtight container or freezer bag and freeze for up to 12 months.

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Can I cook custard apples?

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Custard apples are best eaten when they are fresh and raw. Cooking can cause them to disintegrate/go to mush and/or lose flavor. If you want to eat custard apple warmed, add pieces of custard apple to the dish just before serving and let the residual heat warm them.

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What is the edible part of a custard apple?

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The flesh is the edible part of the custard apple. Do not eat the skin or seeds.

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Question

How can I tell if a custard apple in the store was picked too early? Or, unlike with other fruits, is this generally not a concern?

John

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You can usually tell if store-bought sugar apples were picked early by their firmness and underdeveloped flavor. However, this is generally not a significant concern because the fruit continues to ripen during storage and transport.

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My custard apple has a pinkish discoloration covering its white flesh. What is this, and is it still safe to eat?

John

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The pinkish layer covering the white part of your custard apple is typically due to oxidation, a natural reaction. It is generally harmless and safe to eat.

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If I find bits of flesh in my custard apple that are firm and have a brown coloring, are these edible or a sign of diseased fruit?

John

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The firm and brown parts of a custard apple are usually unripe or discolored from storage. Slightly firm parts are edible, but rotten or soft areas may indicate spoilage and should be removed.

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