The custard apple is a heart-shaped subtropical fruit, covered by a thick – but not hard – green skin, with a pattern that recalls small facets of different dimensions. Its immaculately white and creamy flesh, with an exquisite smell and taste, houses several large black seeds that are easy to remove.   

Its origin is located in Colombia and Peru. Currently, its cultivation has spread to various subtropical and warm areas – including the south of the Iberian Peninsula – although its cultivation requires a certain height above sea level.   

The custard apple is a very digestive refreshing fruit, which stands out for being low in fat and for having a high content of mineral salts, calcium, phosphorus, carbohydrates – glucose – and water-soluble vitamins, among which vitamin C stands out.   

Due to its exquisite aroma and flavor, it is preferable to consume it raw, slightly cold or at room temperature. It can also be used in purée or as an ingredient in creams and drinks of all kinds. Its ripening point is recognized by pressing the skin that you will find sensitive to the touch.   

Custard apples are kept in a cool, dry place until they are eaten. It is not recommended to keep them in the refrigerator. If you want to eat them cold, it is advisable to leave them in the fridge for an hour before consumption to enjoy their refreshing taste.