Q&A for How to Eat Custard Apples

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.

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.

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.

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.

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