Custard apples - Asia's secret

Asia's long held delicious secret, the custard apple, is expected to be a big hit amongst Australian foodies this autumn.  

According to Adam Liaw, Aussies are now embracing the quintessential dessert fruit as they broaden their palates and experiment with more exotic foods when it comes to home cooking.  "Custard apples have long been a classic Asian dessert ingredient. In the Philippines, they're an ingredient in a kind of chiffon cake and in India, they're mixed with cream or used in traditional sweets. Thailand, Malaysia and Indonesia also use them in desserts, such as ice creams," says Adam.  "In Australia, custard apples are becoming increasingly popular for their delicious sweet flavour and soft creamy texture, and they can be used to give a tropical accent to drinks and desserts like cheesecake and smoothies," he says.

  Adam urges Aussie foodies who haven't yet tried the fruit to not be put off by the rough exterior of the custard apple.  "The beauty of the custard apple lies beneath the bumpy surface. This flesh is sweet and creamy with a wonderful unique flavour and texture, making the fruit ideal for dessert recipes," says Adam.  

"I've loved custard apples since I was a kid and growing up I would eat them raw; it's the simplest and easiest way to eat the fruit.  "Another way I like to enjoy custard apples is to freeze the fruit's flesh in a bowl with natural yoghurt and honey, then pop it in a food processor and blend until smooth," adds Adam.

  Adam Liaw's top five custard apple tips:

Custard apples make a delicious and easy snack. Simply split them in half, separate the flesh from the seeds with your hands and scoop the contents out with a spoon.

The sweetness and unique flavour of the custard apple makes it a perfect puree for dessert recipes, including fruit sorbets, ice creams, cakes and pies.

Custard apples are a terrific addition to juices and smoothies. Simply peel, remove the seeds and add the flesh to a blender with some milk, sugar and ice cubes.

Custard apples can be sliced raw and tossed through Asian salads, or added raw along with other tropical fruits to savoury dishes to spruce up simple autumn meals.

Custard Apples are a wonderful ingredient added to hot dishes such as Thai red curries with chicken and stir fries. To ensure they don't lose flavour and texture, avoid heating the fruit over 50 degrees by stirring peeled, seeded and chopped custard apples into the dish just before serving to warm through.

 According to custard apple grower, Ros Smerdon, growers are hopeful of a good year.  

"This year we are predicting a great crop. Following less than ideal weather conditions last season; we expect the better climate to produce some delectable custard apples ready to hit the shelves towards the end of March right through to October.

  "Custard apples can be bought ready to eat, or still hard to the touch and allowed to ripen over a few days. A custard apple is ripe it if has a pale green colour and moves with slight pressure. To hasten ripening, keep the fruit at room temperature. Once ripe, store your custard apples in the fridge and eat within two days," says Ros.

  Custard apples are highly nutritious; 100 grams of their sweet flesh provides 110 per cent of the recommended daily intake of vitamin C. They are also low GI, and a source of protein, fibre, vitamins and minerals.  

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