Custard Apple
The Custard Apple The Custard apple’s botanical name is Annona reticulata, also known in English as bullock’s heart or bull’s heart. In Australia, there are two types of Custard apples grown, the African Pride and the Pinks Mammoth Custard apples are native to South America but Queensland is the world’s largest commercial producer. Even so, many Australians are unfamiliar with this tropical fruit and much of the harvest is exported to Asia. It grows on a small deciduous or semi-evergreen tree reaching 10 metres tall.
They enjoy a high level of humidity and this can be achieved in a small garden with plenty of summer moisture, especially from overhead sprinklers and heavy mulching with organic material. The season for Custard apple runs from late February to early November with the peak period of production between April to July. Custard Apples are semi-deciduous, shedding most of their leaves by the end of winter. This is the best time to plant them. If there is any danger of frost, plant them out later and then provide frost protection. They have shallow roots and need well-drained soil to grow in.
If the soil is too heavy, plant them into a mound. Remove all weeds and grass and mulch heavily, keeping mulch away from the trunk. The unusual looking Custard apple is filled with protein, fibre, minerals, and vitamins and is virtually fat free. With vitamins A and C, magnesium, potassium and vitamins B6 and B3, it is a healthy addition to anyone’s diet. One Custard apple provides well over the recommended daily allowance of vitamin C and, with the season spanning March through to October, it provides a valuable source of nutrition almost all year round.
Custard apples also have many of the important antioxidants, minerals and vitamins that fight free radicals and help, in particular, to minimise damage to tissues and joints during cardiovascular exercise. Magnesium also has a major role to play in protection against heart diseases. A versatile fruit, the Custard apple can be eaten naturally or served as an accompaniment to a variety of cuisines. There are two main varieties available – the Pinks Mammoth and the African Pride. Pinks Mammoth is a larger fruit, light yellow to green in colour.
The soft white flesh inside has a deliciously sweet, melting texture and is easy to spoon out of the skin. The African Pride has a thinner, smoother skin with a firmer flesh and more seeds, making it best for recipes and slicing. To eat, simply cut in half and scoop out the white flesh. The Custard apple tends to be unusual because of its shape and flavor. The large green skinned fruit, about the size of a grapefruit looks anything but appealing. However, any initial disappointment is quickly forgotten when you dip into the fine Custard-like sweet flesh.
It is the reminiscent of a tropical smoothie, the Custard apple holds a unique and delicate combination of flavours, some say like pineapple, paw paw and guava. It has a deliciously sweet, melting white flesh with a creamy texture that gives the Custard-like characteristic to the fruit. Spencer Hu 7AG3 Mr Grant Good afternoon Mr. Grant and fellow classmates. Today, I will be talking about the Custard apple. The Custard apple’s botanical name is Anonna reticulata, it is also known in English as bullock’s heart or bull’s heart. In Australia, there are two types of Custard apple grown: The pinks mammoth and the African pride.
The one that I have here is the African pride| The Custard apple can be eaten naturally or served as an accompaniment to a variety of cuisines. Pinks mammoth’s soft white flesh inside has a deliciously sweet, melting texture and is easy to spoon out of the skin. | Even though the Custard apple is native to South America, it is grown in tropical areas around the world. They enjoy a high level of humidity and this can be achieved in a small garden with plenty of summer moisture. | The African Pride has a thinner, smoother skin with a firmer flesh and more seeds, making it best for recipes and slicing.
To open, you can cut it in half or use your hands to pull it apart. | Custard Apples are semi-deciduous as they shed most of their leaves by the end of winter. This is the best time to plant them. If there is any danger of frost, plant them out later and then provide frost protection. They have shallow roots and need well-drained soil to grow in. | The Custard apple is an unusual fruit because of its shape and its flavour. It is the reminiscent of a tropical smoothie with a combination of flavours, paw paw, guava and pineapple.
The large green skinned fruit, about the size of a grapefruit, looks anything but appealing. However, any initial disappointment is quickly forgotten when you dip into the sweet flesh which creamy texture that gives the Custard-like characteristic to the fruit. | The unusual looking Custard apple is filled with protein, fibre, minerals, and vitamins and is virtually fat free. One Custard apple provides well over the daily allowance of vitamin C and, with the season spanning March through to October, it provides a valuable source of nutrition almost all year round. | Thank you for listening. |
