A Fruit A Day:

[prasanna]

Health benefits of Custard Apple

Mexican Custard Apple



Mexican custard apple can be used to make juice, jams, puddings, or can be eaten out of hand.

   * Varieties
   * Buying and storing
   * Availability
   * Preparation tips
   * Nutritional highlights
   * Health benefits and concerns

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)

[Medical Astrology]

Custard apples grow in plenty in many parts of my country.
We use them as follows:

The leaves served as a purgative.
Bark decoction is used to stop diarrhea.
Decoction of the leaves and/or root is taken in cases of dysentery.
Decoction of the leaves is good to cure diabetes.
The leaves are applied to abscesses and open wounds and used to cure skin itches.
The crushed leaves are sniffed to overcome fainting spells and hysteria,
The mashed, ripe fruit, mixed with salt, is applied on tumors.
Decoction of the leaves is used to aid digestive problem, and to treat colds.
Decoction of the leaves is employed in baths to alleviate rheumatic pain
Decoction of the leaves is used to clarify urine.
The seeds immerse in coconut oil is a traditional treatment for head and body lice. The seed is also made into powder and can be applied on head to kill lice in hair.