Custard Apples

Custard apples, sometimes displayed as cherimoya in the stores. They look quite unique: They are decent in size, either be heart shape or irregular shapes, and have no recognizable similarities from normal apples. They can be green, brown or even red colors. There are pedals like shapes on its skin, kind of like flatten pedals, quite pretty. And there are different size bumps on their skin.

HOW TO PICK FRESH CUSTARD APPLE

Custard apples are normally picked before they are fully ripe. They are easily bruised and are quite fragile. So, you should handle them with care. 

LOOK FOR THESE:

• Yield slightly when gently squeezed

AVOID THESE:

• Feel soft to the touch (These custard apples are too ripe.)
• With blemishes and cuts

HOW TO STORE FRESH CUSTARD APPLE

IN ROOM TEMPERATURE: If the custard apples are not ripe enough, leave them in room temperature. Once ripen, custard apples should be either consumed immediately or be refrigerated.

IN THE FRIDGE: Once refrigerated, eat them within 2 days for optimum freshness and flavor.

HOW TO PREPARE FRESH CUSTARD APPLE

Do not wash the custard apple until you are ready to eat it. Once cleaned, you can cut open the fruit in half lengthwise. The stem can be easily removed. Within its white flesh, there are numerous decent size black seeds which are not edible. The flesh embracing the seeds is the sweetest part of the fruit. You can simply scoop out the flesh, with seeds and all, then spit the seeds out. Its flesh is mildly sweet, has a soothing fragrance and a custard like texture.

FUN TO KNOW ABOUT CUSTARD APPLE

Custard apple, when translated in Chinese, it is 番鬼荔枝. 番鬼 means foreign. 荔枝 means lychee.