A custard-apple is a tropical fruit found in many different varieties across Asia, the Caribbean, Africa, and even parts of South America. The fruit’s scientific name is Annona squamosa and it has many common names depending on where it is found. A few of these common names include bullock’s heart, sugar apple, and atis. The custard-apple can also go by sarifa in India, sitaphal in India & Pakistan, tsoshombe in South Africa, and Chirimoya in Peru among others.
The custard-apple is a member of the Annonaceae family which has many relatives, including soursop and cherimoya. The custard-apple itself looks a bit like one of its closest relatives, the sugar apple. It’s round or slightly heart-shaped, and has a rough, leathery skin lined with ridges. The exterior usually ranges from an off-white to light greenish-yellow color when ripe.
The inside of a custard-apple is firm and creamy with a sweet fragrant taste, which explains its many aliases such as “sweetsop” and “sugar apple”. The flesh is dense and includes a variety of small black edible seeds. These seeds are edible and are not toxic, but they have a bitter taste that some people don’t care for. In some varieties, the seeds are edible while others are not.
Custard-apples are an excellent source of vitamins, minerals, and essential nutrients such as vitamin A, calcium, phosphorus, magnesium, potassium, and iron. They also contain B vitamins, dietary fiber, and antioxidants. In addition, their high sugar content makes them a great energy booster, so you can snack on them for a quick hit. The sugar content also makes them a delicious dessert or a tasty addition to your favorite smoothie.
When it comes to preparing custard-apples, you can eat the fruit raw, or incorporate it into pies, ice creams, smoothies, and fruit salads. You can also use the whisked pulp to top your yogurt or oatmeal for a sweet treat. Custard-authomat apples also make for a great topping for pancakes or waffles.
One of the best things about the custard-apple is its versatile nature. They can be enjoyed as a single fruit snack, used as an ingredient in cooking, and also cooked and served as a side dish. For instance, they can be cooked with cumin, ginger, onion, garlic, turmeric, and chilli to make a tasty savory-spicy side dish called sitaphall. In India, they’re combined with curd (yogurt) and jaggery (unrefined cane sugar) to make custard-apple custard.
In short, the custard-apple is a unique and flavorful tropical fruit that’s packed with vitamins, minerals, and nutrients. It’s incredibly versatile and can be enjoyed raw or cooked in various dishes and desserts. So why not give it a try next time you find yourself in the presence of this sweet and savory delight?
Introduction
The Custard-apple, also referred to as sugar-apple, is a subtropical fruit native to the Americas and parts of Southeast Asia. It is noted for its sweet and creamy flavor, resembling that of a custard, hence its name. The Custard-apple is one of the many tropical fruits which are enjoyed all around the world, and has been grown and cultivated for centuries. In this blog post, we shall discuss the journey of a Custard-apple from its pollination, cultivation and harvest, through to its arrival in a dinner plate.
Pollination
The journey of a Custard-apple begins with pollination. Pollination is an essential process in the formation of any fruit, as it is defined as the act of transferring pollen grains from one flower to another. This enables the flowers to produce fruits and seeds. Pollination could be carried out in various ways and involves a range of pollinators. The Custard-apple tree is pollinated primarily by bees and other insects, but can also be done by the wind. Bees and other insect pollinators are attracted to the tree’s fragrant, white and pink flowers by the fragrance and the bright colors. They then collect the powders from the flower’s stamen and anthers, which contain microscopic pollen grains, and transport them to other flowers.
Once the pollen grains have landed on the pistil (the female reproductive organs of the flower) of another flower, the process of pollination is completed. Inside the pistil, the pollen grains combine with the ovules to form seed embryos. These embryos, along with other nutrients, then develop into a fruit or nut, such as a Custard-apple.
Cultivation
Once a Custard-apple is fertilized and formed, the next step in its journey is its cultivation and growth. Custard-apples thrive in warm and humid climates, as they are much more tolerant to severe weather than tropical fruits such as bananas and mangos. Generally, it requires temperatures of 25-30°C and a low light intensity to grow and flower. Custard-apple trees should be planted in moist, well-drained soils which are rich in organic matter. The ideal pH range for Custard-apple trees is 6.3-7.3.
Once planted, the tree will start to yield flowers after approximately 3-4 years, depending on the variety and climate. Flowering takes place for about 7-10 days, and offers a pleasant fragrant smell. Once in bloom, the tree is ready for pollination and the cycle continues. After pollination, it takes around 6-8 months for a Custard-apple to fully mature.
Harvest
When it is time to harvest, the Custard-apples should be left on the trees until they are mature and ripe, usually in the second or third year of growth. As with any other fruit or vegetable, any which are overly ripe or damaged should not be picked. The Custard-apple should be ripe when it turns greyish yellow with red spots, and becomes soft to the touch.
It is best to use avian nets to harvest the Custard-apples gently, as they are brittle and can easily be damaged. Care should also be taken to avoid contact with the sap, as this can cause a rash on the skin. After harvest, the Custard-apples are packed in crates and transported to a distribution center.
Distribution
Once the Custard-apples have been harvested, they are transported to the local storage and then the distribution center. Here, the Custard-apples are carefully inspected, sorted and graded based on their quality. The Custard-apples that meet standards of size, maturity, and cosmetic condition are packed into cartons, labeled and shipped to the retailers and distributors.
Retail
The next step of the journey is to the retail store. Here, the Custard-apples are once again sorted and may be placed in bins and on display for customers. It is important to ensure that the Custard-apples remain uniformly ripe and at the optimum temperature for storage when displaying them for sale.
Consumption
The final stop of the Custard-apple’s journey is the diner’s plate. The Custard-apple can be consumed in a range of forms; it can be eaten raw, prepared into a juice or a smoothie, or be used in sweet and savory recipes.
Conclusion
This blog post discussed the journey of a Custard-apple from its pollination to its arrival on a diner’s plate. We learnt that pollination of the Custard-apple is primarily done by bees and other insects, and requires a warm and humid climate for growth. We learnt that when it comes time to harvest, it is important to handle the Custard-apple carefully, as they can easily get damaged. Finally, we learnt that upon reaching the diner’s plate, the Custard-apple can be eaten raw, used in sweet and savory recipes, or prepared into juices and smoothies.
Vitamin A | 0.002 mg | |
Vitamin C | 0.0192 grams | |
Vitamin B1 | 0.08 mg | |
Vitamin B2 | 0.1 mg | |
Vitamin B3 | 0.5 mg | |
Vitamin B5 | 0.14 mg | |
Vitamin B6 | 0.22 mg |
Calcium | 0.03 grams |
Daily Value 1.3 g
|
Iron | 0.71 mg |
Daily Value 0.018 g
|
Magnesium | 0.018 grams |
Daily Value 0.4 g
|
Phosphorus | 0.021 grams |
Daily Value 1.25 g
|
Potassium | 0.382 grams |
Daily Value 4.7 g
|
Sodium | 0.004 grams |
Daily Value 2.3 g
|
Tryptophan | 0.007 grams | |
Lysine | 0.037 grams | |
Methionine | 0.004 grams |
Total Sugars | 0.131141 grams |
per 100g
|