Custard apples are mostly produced in coastal tropical areas such as Taiwan and Thailand. As a high-end imported fruit, they have always been one of the most popular fruits on the market. Most of them mature and go on sale in autumn.
With a light honey aroma, under the emerald green peel, there is a delicate white and dense pulp, which is juicy and tender and melts in your mouth. This custard apple with a faint pineapple smell is the origin of the name of the fruit...
One bite, pineapple, lychee, guava, and a light milky aroma...
One bite is full of juice, like a whole tropical garden blooming in your mouth
Soft as mousse, sweet as rock candy heart
Sweet The temperature is as high as 22°. After refrigeration, the pineapple sugar apple is like a walking mousse ice cream. Take a spoonful of the soft pulp and enter the mouth. The unique mousse taste, accompanied by the milky and silky thick juice and the long fruity aroma, instantly delights the taste buds. It brought an unprecedented impact!
This healing taste is simply unparalleled, sweet but not greasy, and it has a unique smoothie-like texture when you taste it carefully. Once you taste it once, no one can resist it!
A light milky aroma, thick juice instantly fills the entire mouth
Healing you with the sweet taste for the whole spring
The flesh is delicate and plump, milky white like grease, smooth and tender in the mouth
Pineapple Custard Apple Late ripening fruit
if The ripening process of apples and pears is a marathon, so the final self-ripening of custard apples is a 100-meter sprint. We pick and ship them when they are eight ripe. After signing, we seal the apples or bananas in newspaper\plastic bags and store them in a high temperature for 3-7 days. The fruit is ripe when it becomes soft, the stem falls off naturally, and the skin turns dark green or dark brown.
Soft custard apples should be eaten fresh at room temperature, but remember that unripe custard apples cannot be placed in the refrigerator as they will stop ripening!
The whole body is full of treasures!
The skin of Custard Apple is rough with pimples, but its meat is milky yellow, soft and tender, and highly sweet, but not greasy and accompanied by a strange aroma. In addition to the pulp, which can be eaten fresh and made into juice, fruit dew, jam, fruit wine, drinks, etc., its roots can be used as a laxative, and its leaves can be used to disinfect wounds. Its seeds contain 15%-45% oil and can be made into cosmetics.
Eating tips:
. Eating custard apple is like eating watermelon. Cut it lengthwise and slice it into pieces.
. Press the top of the custard apple. When it is hard, it will taste sweeter and crispier. You can wrap it with paper, spray some water on it and leave it for 1-2 days. Eat it after the top becomes soft, and the taste will be sweeter and softer.
. Ripe and soft pineapple custard apples can be kept in the refrigerator for about 5 days, but unripe custard apples with green skin cannot be put in the refrigerator. If they are taken out after a period of time, they will not ripen on their own.
. Put the soft and ripe pulp into a fresh-keeping container and freeze it. It can be stored for about 30 days and tastes more like ice cream.
Contraindications:
Avoid eating with dairy products or high-protein foods to avoid indigestion.
