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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Free Catalog MotherNature.com's Catalog Is Here! Click Here to Get Your Free Copy Today. Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Food Guide > Mexican Custard Apple MEXICAN CUSTARD APPLE Introduction Buying and storing Preparation tips Nutritional highlights Health benefits and concerns References Visit The Healthy Living Bookshelf: 21 Online Health Books From Rodale Mexican custard apple can be used to make juice, jams, puddings, or can be eaten out of hand. This fruit, native to the Andes, can be oval, cone-shaped, or heart-shaped; it has a thin, inedible skin with markings that resemble large scales. The skin color varies from brownish-red to green, turning to yellow and almost black as the fruit becomes ripe. Its off-white flesh can be separated into sectors, each with its own shiny black seed, may be granular like a pear, and is sweet, juicy, and flavorful. These fruits can weigh anywhere between 1/2 to 4 1/2 pounds (about 227 to 2,040g). This is considered one of the most flavorful of fruits in the world. Varieties Custard apple trees grow abundantly in coastal and lowland areas throughout South and Central America, Mexico, and Africa; they are also cultivated in California, Spain, Australia, the West Indies, and India. The cherimoya is the most popular variety of the custard apple family. Other varieties, which are seen in markets less frequently, include the soursop, sugar-apple or sweetsop, the West Indian bullock’s heart, and the pond apple. Buying and storing tips Cherimoyas are extremely fragile and spoil easily. Look for fruit without splits or bruises. Bruises can cause spoilage, and black spots indicate problems. Allow the fruit to ripen at room temperature, then refrigerate for one to two days. Overripe fruits begin to ferment. Availability The cherimoya is not always available, but since it is cultivated in many countries throughout the world, some varieties of cherimoya can usually be found year-round in gourmet markets. Preparation, uses, and tips Cherimoyas are generally eaten raw, as cooking alters the flavor. They are often peeled, sectioned, and used as a dessert. If the fibrous center is still hard, it should be removed. The seeds should be removed before eating or puréeing the fruit. Once cut, cherimoya should be sprinkled with citrus juice to prevent discoloration. (In Chile, the cherimoya is served sprinkled with orange juice.) The fruit can be eaten out of hand or used to make juice, jams, ice cream, and pudding, or featured in fruit salads. Nutritional Highlights Cherimoya (without skin and seeds), 1 fruit (547g) Calories: 514 Protein: 7.1g Carbohydrate: 131.3g Total Fat: 2.18g Fiber: 13.1g *Excellent source of: Vitamin C (49.2mg) *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines. Health benefits and concerns Health benefits and concerns for fruit Many health benefits and concerns associated with this food are applicable to other fruit. Read about health benefits and concerns for fruit for a full description.

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