Peak season: June to September

The soft white pulpy flesh of ripe custard apple is intensely sweet and can be scooped out with a spoon with relative ease. The seeds can be separated from the flesh with a spoon or knife. Ripened custard apple flesh can be blended with coconut milk to make a light, delicious ice-cream.
Also known as sugar apple, this fruit has a lumpy green skin covering masses of sweet, scented white flesh: in most varieties the fruit can easily be divided into two pieces by hand and the creamy flesh eaten with a spoon. Custard apples also form the base for a delicious ice cream, served in Thai restaurants.
The main growing areas are the north-central provinces such as Phetchabun and Nakhon Ratchasima, and the peak fruiting season lasts from June to September.

Varieties

Fai Heart-shaped the mature fruit is green with white flesh, the taste is sweet and scented and the skin does not come off easily	Nahng Heart-shaped the mature fruit is golden yellow with white flesh and a sweet and scented taste, the skin comes off easily

 Preparation and eating

1. When ripe the fruit is soft and scented.

2. Divide the fruit into two pieces by two hands.

3. Use a spoon to eat the flesh, discarding the seeds and skin.

Nutritional value
High vitamin C, calcium, phosphorus

Fruiting season
June - September

Uses
Eating fresh

Storage
Keep the fresh fruit at room temperature (25-30 Celsius),
theycan be kept for 2-3 days.