Sugar Apple: Sugar Apple is a "Sweetsop". It is most widely cultivated of all the species of Annona, being grown widely throughout the tropicals and warmer subtropicals. It is a deciduous or semi-evergreen shrub or small tree with size of 8 m tall. The leaves are looks like simple, oblong-lanceolate, 7-12 cm long and 3-4 cm broad in length. The flowers are formed in clusters of 3-4, each flower, with six petals, yellow-green spotted purple at the bottom.
Taste- The fruit is generally looks like a round in shape, a little pine cone-like 2.4-3.9 in diameter. There are variations in shape and size. The fleshy fruit is very sweet to taste, white to light yellow, and resembles and tastes like custard. The edible portion coats of the seeds of this fruit generously like a gooey portion of a tomato seeds. Sugar-apple has a very discrete, sweet-smelling fragrance. It is a little grainy, a bit oily, very sweet and very soft.
Scientific Name:Annona reticulata
However, home landscape trees may be found by the side of the southeastern shore of Lake and in warm, protected locations beside the lower east and west coasts. Sugar apples are a common fruit tree in the home landscape throughout the tropicals and have been widely planted in south Florida. Small, open, spreading to upright tree with long, small branches trees are rarely exceed 15 to 20 ft in height and spread.
Trees are deciduous; however, From the severity of cool winter temperatures, the rate of dropping leaves are calculated and leaf disease pressure, which is irritated by late summer-fall rainfall. Flowers appear during mid or late of the spring season as trees flush in new vegetative growth. Flowers are small, about 1 inch long, produced singly or in clusters of 2 to 4 from the leaf axils.The flowers are composed of 3 green, fleshy petals, 3 small, ordinary sepals, and numerous pistils on a common receptacle.
The various Persimmon Fruits are distinguished as botanical species rather than as cultivars. The following are those most utilized for food:
Thai Lessard: It is also very highly regarded in tropical and subtropical areas. Fruits with sweet custard-like pulp are from 3 to 5 inches in diameter with a lumpy green skin and ahead maturity the fruit has a bluish or white blush. Some varieties are developed that have a red blush or red skin which are more attractive. At maturity fruits have a custard like white pulp with small black seeds and the sweet flesh is eaten fresh or used for milkshakes and ice creams.
Sugar apples make great container plants, so if you don't have much space try growing these in a 10 or 15 gallon tub, and they will still reward you with a number of delicious fruit. Older trees may continue fruiting into January during warm winter. Trees reach full dormancy during cold winters.
The carpels, both of which normally contains a brown seed the size of a small bean, go together loosely or not at all, the Sugar-Apple differing in this respect from the Cherimoya, in which it is difficult to distinguish carpellary divisions in the flesh.
|Vitamins (Per 100 g)|
|Carotene||0.008 mg - 0.019 mg|
|0.085 mg - 0.129 mg|
|0.096 mg- 0.185 mg|
|0.518 mg - 1.290 m|
|15.0 mg - 44.4 mg|
|Minerals ( Per 100 g)|
|Carbohydrates||20 g - 25.3 g|
|Calcium||17.4 mg - 27 mg|
|Iron||0.42 mg - 1.14 mg|
|Phosphorous||14.9 mg - 32.3 mg|
|Protein||1.15 g - 2.43 g|
|Fat||0.5 g - 0.6 g|
|Ash||0.5 g - 1.13 g|
|Crude Fiber||1.0 g - 6.7 g|
- Custard apple is rich in vitamin C which helps in neutralizing the free radicals in the body.
- The vitamin A content in the fruit makes your skin and hair healthy and enhances vision.
- It is also rich in vitamin B6 and potassium.
- Magnesium which is present in custard apple helps in protecting the heart from cardio vascular diseases and relaxing the muscles.
- It equalizes the water balance in the body and helps to remove the acids from joints thereby reducing the problem of rheumatism and arthritis.
- The fruit also has copper and dietary fiber in abundance which is responsible for a healthy digestive tract and helps in digestion that avoids constipation.
- Low level of fat, cholesterol and sodium content in custard apple makes it good for health.
- Potassium present in it controls blood pressure and fights against muscle weakness thereby helping us to keep you fit.
Custard apple is rich in copper which helps to form hemoglobin in the body. This is useful for pregnant women since they need about 1000 micrograms of copper every day. Hence eating custard apples during pregnancy is beneficial for both mother and child.
Infusion of custard apple leaves is used to alleviate pain during pregnancy. But it should be consumed in moderate amount since the root and seeds have slight abortifacient properties.
- 4 custard apples
- 1 cup of fresh mint leaves
- 1 tbsp of Agave syrup
- 1 tbsp of vanilla (or any flavor)
- 1 can of coconut milk
- Filtered water as required
- ¼ tsp of cinnamon
- Remove the seeds of the fruit and scoop out the custard apple pulp.
- Blend the coconut milk and water.
- Add pulp of custard apple, mint leaves, agave, vanilla and cinnamon to it.
- Again blend the mixture using a blender and process.
- Change the content into a serving bowl.
- Smoothie is now ready to serve.
- 3 cups of custard apple pulp
- 1 can of condensed milk
- Sugar as required
- 3 - 4 almonds
- Cashews as required
- dried grapes as required
- Condensed milk is emptied into a large beating bowl.
- It is then placed in freezer for 10 minutes.
- Puree custard apple pulp saving a tablespoon.
- Beat the condensed milk till it becomes foamy.
- Add the puree and beat again. Then fold in saved pulp.
- Make ice cream either in ice cream churner or set in freezer tray.
- Stir every 30 minutes till the ice cream is almost set.
- Again remove it from the bowl and beat with a spatula until light.
- Refreeze it until it is well set.
- Delicious ice cream is ready.
- Decorate it with cashews, dried grapes and almonds.
- Serve in scoops.
- 3 cups custard apple pulp
- Plain low-fat yoghurt as required
- 1 tablespoon honey
- 1 tablespoon lime or lemon juice
- Squash the pulp in a processor or blender.
- Add the yoghurt, juice, honey and mix all together.
- Pour the mixture into ice-cube trays or a square pan.
- Freeze until almost hard.
- Cut into chunks and place in processor again and blend until fluffy but not completely melt.
- Pour back into trays or serving dishes and freeze again.
- Scoop out and serve decorated with some wafer thin strips of lime skin.
- 3 cups of Custard Apple pulp
- 8 cups of pasteurized whole milk well chilled
- Sugar as required
- 1/2 cup vanilla ice cream(any flavor can be used)
- Grind sugar to a powder.
- Beat sugar and milk with beater till well dissolved and becomes foamy.
- Keep away 1 tbsp. pulp for topping.
- Add pulp and ice cream and beat further till thick and frothy.
- Pour into individual glasses, top with a small portion of pulp.
- Serve it chilled.
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