In the staff restaurant at work the other day custard apples were on display with a notice urging people to try them. I’d never come across them before but my colleague who was with me said they were good so, never being one to turn down a new culinary experience, I picked one up and took it home to dissect with my camera lens, a knife and my taste buds.
When I selected my custard apple from the ones on display in the restaurant my colleague had advised me to choose one that wasn’t too hard but gave a little when pressed so that I would know it was ripe (much like an avocado) – worth remembering if you ever buy one. I cut it open and discovered little black seeds buried inside the cream coloured flesh. When I scooped some of the flesh out with a spoon and tasted it I immediately understood why this fruit got its name. It was sweet and tasted a little like banana, with a hint of pineapple, but in both taste and texture I thought it actually did have a vague similarity to custard!
For a whole host of information about custard apples and recipes too take a look at this website from the Australian Custard Apple Growers Association.