Origin: Egypt

Custard Apples are egg-shaped, globe-shaped, or heart-shaped with an unusual velvety, thin skin that is light green. The flesh is studded with large, black, inedible seeds. The white pulp offers a mild flavor likened to a blend of banana, vanilla, mango, papaya, pineapple, and coconut. The refreshing texture is soft, smooth, and melting, almost custard-like, hence the name custard apple.
You can cut it in half and enjoy eating it (avoid the black seeds). And you can peel, seed, and puree it and fold it into puddings, milkshakes, smoothies, or ice cream.
You should let Custard Apple ripen at room temperature. If they are similar to an almost-ripe avocado then they are ready to eat. Refrigerate the Custard Apple as soon as it's ripe because it tastes best after chilling for an hour or two. And It will keep for about four days in the fridge if you are not ready to eat it yet.
Custard Apples

Ingredients:

1 custard apple
2 cups milk
1 cup ice, ice cubes or crushed ice
1/4 teaspoon ground cinnamon, optional

Instructions:
1. Place the custard apple on a cutting board. Rinse with water and pat dry. Then pull apart with your fingers or pry apart with a dull knife.
2. Carefully scoop out the custard-like flesh with a spoon, separating the dark seeds and discarding them.
3. To a blender, add the flesh along with the milk and ice.
4. Blend for 5-10 seconds until smooth.
5. Pour into serving glasses and garnish with a pinch of cinnamon if desired.

Brand, origin, and packaging may vary depending on availability unless a specific brand is stated in the product title.

Custard Apple, 3.5 KG Carton