Custard Apple, Large

We could go on forever about this oddly-shaped delicacy that has a sugary, creamy pulp. It’s a pudding...that requires no baking! 

Custard apples have a cult following due to their sweet taste but rather low GI score. They have loads of vitamin C, thiamine, potassium, magnesium and fiber (but almost double the kilojoules of peaches, oranges and apples…so watch your portion size).

• Freshest in spring, winter, autumn.
• Good for dessert. Eat raw, or bake in muffins and cakes. Make sure you remove the seeds and skin before eating the flesh (only).
• Store carefully as they are delicate! Keep above 8°C. Ripens between 18° to 24°C. They spoil quickly, so place in fridge crisper when ripe and eat within a few days.