Custard Apple Morton, J. 1987. Custard Apple. p. 8083. In: Fruits of warm climates. Julia F. Morton, Miami, FL. Custard Apple Other Uses Both in tree and in fruit, the custard apple, Annona reticulata L., is generally rated as the mediocre or "ugly duckling" species among the prominent members of this genus. Its descriptive English name has been widely misapplied to other species and to the hybrid ATEMOYA, and it is sometimes erroneously termed "sugar apple", "sweetsop" and, by Spanish-speaking people, "anon" or "rinon", in India, "ramphal", all properly applied only to Annona squamosa. It has, itself, acquired relatively few appropriate regional names. Most commonly employed as an alternate name in English-speaking areas is bullock's-heart or bull's-heart; in French, coeur de boeuf; Portuguese, coracao de boi; in Spanish, often merely corazonall alluding to its form and external blush.

The skin color is reflected in the Bolivian name, chirimoya roia, the Salvadoran anona rosada, and the Guatemalan anona roja or anona colorada. In the latter country it is also known as anona de seso. Araticum ape or araticum do mato are additional names in Brazil. Some people refer to it as Jamaica apple, or as netted custard apple, which is translated as anona de redecilla in Honduras and Nicaragua. Cachiman, cachiman coeur de boeuf and corossol sauvage may be heard in the French-influenced West Indies. In the Netherlands Antilles it is kasjoema. This name and boeah nona are used in Surinam. In Cuba, it is mamon or chirimoya. Some Central Americans give it the name anona, or anonillo; Colombians, anon pelon. To the Carib Indians the fruit was known as alacalyoua; to the Aztecs, quaultzapotl, and to the Maya, tsulimay, tsulilpox, tsulipox, pox, oop, or op.

It is generally called in the Philippines sarikaya; in India ramphal, nona or luvuni, in Malaya, nona kapri, or lonang; in Thailand, noi nong";; in Cambodia, mo bat or mean bat; in Laos, khan tua lot; in South Vietnam, binh bat; North Vietnam, qua na. Fig. 23: Bahamian custard apples (Annona reticulata) show typical variability in form and roughness of surface. Description The custard apple tree is not especially attractive. It is erect, with a rounded or spreading crown and trunk 10 to 14 in (25-35 cm) thick. Height ranges from 15 to 35 ft (4.5-10 m). The ill-smelling leaves are deciduous, alternate, oblong or narrow-lanceolate, 4 to 8 in (10-20 cm) long, 3/4 to 2 in (2 5 cm) wide, with conspicuous veins.

Flowers, in drooping clusters, are fragrant, slender, with 3 outer fleshy, narrow petals 3/4 to 1 1/4 in (2 3 cm) long; light-green externally and pale-yellow with a dark-red or purple spot on the inside at the base. The flowers never fully open. The compound fruit, 3 l/4 to 6 1/2 in (8-16 cm) in diameter, may be symmetrically heart-shaped, lopsided, or irregular; or nearly round, or oblate, with a deep or shallow depression at the base. The skin, thin but tough, may be yellow or brownish when ripe, with a pink, reddish or brownish-red blush, and faintly, moderately, or distinctly reticulated. There is a thick, cream-white layer of custardlike, somewhat granular, flesh beneath the skin surrounding the concolorous moderately juicy segments, in many of which there is a single, hard, dark-brown or black, glossy seed, oblong, smooth, less than 1/2 in (1.25 cm) long.

Actual seed counts have been 55, 60 and 76. A pointed, fibrous, central core, attached to the thick stem, extends more than halfway through the fruit. The flavor is sweet and agreeable though without the distinct character of the cherimoya, sugar apple, or atemoya. Origin and Distribution The custard apple is believed to be a native of the West Indies but it was carried in early times through Central America to southern Mexico. It has long been cultivated and naturalized as far south as Peru and Brazil. It is commonly grown in the Bahamas and occasionally in Bermuda and southern Florida. Apparently it was introduced into tropical Africa early in the 17th century and it is grown in South Africa as a dooryard fruit tree. In India the tree is cultivated, especially around Calcutta, and runs wild in many areas. It has become fairly common on the east coast of Malaya, and more or less throughout southeast Asia and the Philippines though nowhere particularly esteemed. Eighty years ago it was reported as thoroughly naturalized in Guam. In Hawaii it is not well known. Cultivars No named cultivars are reported but there is considerable variation in the quality of fruit from different trees.

The yellow-skinned types seem superior to the brownish, and, when well filled out, have thicker and juicier flesh. Seeds of a purple-skinned, purple-fleshed form, from Mexico, were planted in Florida and the tree has produced fruit of unremarkable quality. Climate The custard apple tree needs a tropical climate but with cooler winters than those of the west coast of Malaya. It flourishes in the coastal lowlands of Ecuador; is rare above 5,000 ft (1,500 m). In Guatemala, it is nearly always found below 4,000 ft (1,220 m). In India, it does well from the plains up to an elevation of 4,000 ft (1,220 m); in Ceylon, it cannot be grown above 3,000 ft (915 m). Around Luzon in the Philippines, it is common below 2,600 ft (800 m). It is too tender for California and trees introduced into Palestine succumbed to the cold. In southem Florida the leaves are shed at the first onset of cold weather and the tree is dormant all winter.

Fully grown, it has survived temperatures of 27º to 28ºF (-2.78º to 2.22ºC) without serious harm. This species is less drought-tolerant than the sugar apple and prefers a more humid atmosphere. Soil The custard apple does best in low-lying, deep, rich soil with ample moisture and good drainage. It grows to full size on oolitic limestone in southern Florida and runs wild in light sand and various other types of soil in the New and Old World tropics but is doubtless less productive in the less desirable sites. Propagation Seed is the usual means of propagation. Nevertheless, the tree can be multiplied by inarching, or by budding or grafting onto its own seedlings or onto soursop, sugar apple or pond apple rootstocks. Experiments in Mexico, utilizing cherimoya, llama, soursop, custard apple, Annona sp. Af. lutescens and Rollinia jimenezii Schlecht. as rootstocks showed best results when custard apple scions were side-grafted onto self-rootstock, soursop, or A. sp. Af. lutescens.

Custard apple seedlings are frequently used as rootstocks for the soursop, sugar apple and atemoya. Harvesting and Yield The custard apple has the advantage of cropping in late winter and spring when the preferred members of the genus are not in season. It is picked when it has lost all green color and ripens without splitting so that it is readily sold in local markets. If picked green, it will not color well and will be of inferior quality. The tree is naturally a fairly heavy bearer. With adequate care, a mature tree will produce 75 to 100 lbs (34-45 kg) of fruits per year. The short twigs are shed after they have borne flowers and fruits. Pests and Diseases The custard apple is heavily attacked by the chalcid fly. Many if not all of the fruits on a tree may be mummified before maturity. In India, the ripening fruits must be covered with bags or nets to avoid damage from fruit bats. A dry charcoal rot was observed on the fruits in Assam in 1947. In 1957 and 1958 it made its appearance at Saharanpur.

The causal fungus was identified as Diplodia annonae. The infection begins at the stem end of the fruit and gradually spreads until it covers the entire fruit. Food Uses In India, the fruit is eaten only by the lower classes, out-of-hand. In Central America, Mexico and the West Indies, the fruit is appreciated by all. When fully ripe it is soft to the touch and the stem and attached core can be easily pulled out. The flesh may be scooped from the skin and eaten as is or served with light cream and a sprinkling of sugar. Often it is pressed through a sieve and added to milk shakes, custards or ice cream. I have made a delicious sauce for cake and puddings by blending the seeded flesh with mashed banana and a little cream. Food Value Per 100 g of Edible Portion* Calories Toxicity The seeds are so hard that they may be swallowed whole with no ill effects but the kernels are very toxic. The seeds, leaves and young fruits are insecticidal. The leaf juice kills lice. The bark contains 0.12% anonaine. Injection of an extract from the bark caused paralysis in a rear limb of an experimental toad.

Sap from cut branches is acrid and irritant and can severely injure the eyes. The root bark has yielded 3 alkaloids: anonaine, liriodenine and reticuline (muricinine). Other Uses The leaves have been employed in tanning and they yield a blue or black dye. A fiber derived from the young twigs is superior to the bark fiber from Annona squamosa. Custard apple wood is yellow, rather soft, fibrous but durable, moderately close-grained, with a specific gravity of 0.650. It has been used to make yokes for oxen. Medicinal Uses: The leaf decoction is given as a vermifuge. Crushed leaves or a paste of the flesh may be poulticed on boils, abscesses and ulcers. The unripe fruit is rich in tannin; is dried, pulverized and employed against diarrhea and dysentery. The bark is very astringent and the decoction is taken as a tonic and also as a remedy for diarrhea and dysentery.

In severe cases, the leaves, bark and green fruits are all boiled together for 5 minutes in a liter of water to make an exceedingly potent decoction. Fragments of the root bark are packed around the gums to relieve toothache. The root decoction is taken as a febrifuge. Custard apple - World Crops Database - Tropical fruits World Crops Database October 26, 2012 | Filed under: Crops , Fruits Custard apple Custard apple originates from the West Indies but is now grown in all tropical regions. Custard apples are usually eaten fresh as a snack or dessert. Open the fruit and spoon out the white flesh which is soft, juicy and has a sweet taste. The name custard apple is sometimes used for sugar apple (sweetsop) which actually is a different but related fruit species. Because of its shape the custard apple is also called Ox heart or Bull’s heart. Custard apple Custard apple originates from the West Indies. Distribution: Custard apple is found throughout the tropics. Evergreen or deciduous: Leaves: Leaves are elongated and lanceolate, about 10 to 15 cm long and 5 to 10 cm wide.

Fruits: Custard apple fruits are 7 to 12 cm long. The fruits have a round but rather irregular shape, sometimes heart-shaped. The surface is reticulated. When ripe the fruits can be greenish brown or yellowish. Some trees have rather purple colored fruits. The white flesh is soft and sweet. Climate and weather: Custard apple prefers a warm humid climate. Pollination: Hand pollination is used to get better fruit setting. Height: Custard apple trees can be 5 to 10 meters tall. Crown size: Usually propagated by seed. Sometimes inarching, budding or grafting is used. Insect pests: Mealybugs and fruit bats can be a problem. Diseases: Hand pick the fruits when they have lost their green color. Uses: Custard apple is usually eaten fresh as a snack or dessert. Recipes Fresh custard apple Eat Custard apple as a fresh fruit. Break the fruit in two halves. With a small spoon, eat the delicious soft flesh. There are some smooth seeds; just spit them out.

Custard apple sherbet 5 Custard apples, 75 g Caster sugar, some lemon rind Instructions: Boil 300ml water with the sugar. When sugar is dissolved (stir it), reduce the flame and simmer for 10 minutes to prepare a thin syrup. Let it cool down..Take the flesh from the custard apple and remove the seeds (use a sieve). Use a blender to mix the fruit pulp and syrup until smooth. Freeze it for 2 hours, then mash it with with a fork. Freeze it again until firm. Serve in small bowls, garnished with lime rind. Custard apple smoothie Remove the seeds from the custard apple. Blend with un-seeded dates. Add a few spoons of honey and blend again with low fat milk. You have a delicious smoothie to start your day after a great run! Crop categories fruit custard recipe, how to make fruit custard recipe | fruit recipes fruit custard recipe, how to make fruit custard recipe | fruit recipes Spread the Joy of Cooking - Share the recipe with your friends.

2008 Digg Reddit Stumbleupon Linkedin Mail Yummly fruit custard recipe with step by step photos – easy recipe of mixed fruit custard. fruit custard is one of those desserts that i have grown up having along with gajar halwa and beetroot halwa . fruit custard and jelly used to take a prime position in the desserts mom would make. sometimes the fruit custard was served plain and sometimes with fruit jelly. i remember mom using the brown & polson brand or crown brand for custard and the jelly would be rex brand. fruit custard can be made with milk as well as almond milk. i make both ways. in the stepwise pics, i have shown the method of making with milk. i have mentioned the method of making with almond milk in the recipe details below. to improvise on the sugar content, you can add jaggery to almond milk. however with milk, you have to be careful while adding jaggery as the milk can curdle. if you do plan to add jaggery, then add once the custard has become warm. fruit custard can be served chilled or immediately.

mixed fruit custard recipe below: 4.24 from 13 votes 1.5 to 2 cups chopped fruits how to prepare recipe with milk: take 2.5 cups milk in a thick bottomed pan or sauce pan and keep it on the stove top. bring the milk to a gentle heat or simmer. whilst the milk is getting heated, in a small bowl, take 3 tbsp warm milk. you can take the 3 tbsp warm milk from the milk which is getting heated up or warm 3 tbsp milk separately in a microwave oven or on the stove top. add 2 tbsp custard powder. with a whisk stir very well to make a smooth paste without any lumps. when the milk has come to a gentle heat, add 5 tbsp sugar. stir very well so that the sugar dissolves. keep the flame on a low and then add the custard paste in parts. as soon as you add the custard mixture, stir quickly so that lumps are not formed. finish of all the custard paste this way. keep on stirring often while the custard is cooking, so that lumps are not formed. cook for about 5 to 6 minutes on a low flame.

the mixture will thicken slowly. for a thicker custard, cook for a few more minutes. allow the custard to cool at room temperature. also keep in mind, that as the custard cools, it will thicken more. you can also keep the custard in fridge to chill it before adding the fruits. chop the fruits. use seasonal fruits. avoid citrus fruits and melons. the fruits i used - apples, papaya, banana, strawberries and pomegranate. once the custard has cooled, add the mixed fruits. mix well and keep in the fridge. serve chilled garnished with some more fruits and pomegranate arils. with almond milk: warm the 2.5 cups almond milk. just lightly warm the milk. don't over heat it. now take 3 tbsp milk from the warmed almond milk and make a smooth paste with the custard powder. make sure there are no lumps and keep aside. add sugar to the warmed almond milk. stir till the sugar dissolves. then add the custard paste to the warmed almond milk. keep on a low flame and keep on stirring till the milk begins to thicken.

you have to stir continuously as to avoid forming lumps in the custard. the custard will start thickening. avoid making to a thick consistency, as on cooling the consistency thickens more. switch off the flame and allow the custard to cool. add fruits. mix well and serve the fruit custard. you can also chill the fruit custard and serve it later. Recipe Notes - the recipe can be doubled or tripled. - if preparing custard for navratri fast, then use arrowroot flour for thickening, instead of corn starch. SIMILAR RECIPES step by step fruit custard recipe: 1. take 2.5 cups milk in a thick bottomed pan or sauce pan and keep it on the stove top. bring the milk to a gentle heat or simmer. 2. whilst the milk is getting heated, in a small bowl, take 3 tbsp warm milk. you can take the 3 tbsp warm milk from the milk which is getting heated up or warm 3 tbsp milk separately in a microwave oven or on the stove top. add 2 tbsp custard powder. 3. with a whisk stir very well to make a smooth paste without any lumps. 4.

when the milk has come to a gentle heat, add 5 tbsp sugar. stir very well so that the sugar dissolves. 5. keep the flame on a low and then add the custard paste in parts. 6. as soon as you add the custard mixture, stir quickly so that lumps are not formed. finish of all the custard paste this way. 7. keep on stirring often while the custard is cooking, so that lumps are not formed. cook for about 5 to 6 minutes on a low flame. 8. the mixture will thicken slowly and the raw taste of the corn starch also goes away. for a thicker custard, cook for a few more minutes. allow the custard to cool at room temperature. also keep in mind, that as the custard cools, it will thicken more. you can also keep the custard in fridge to chill it before adding the fruits. 9. chop the fruits. use seasonal fruits. avoid citrus fruits and melons. the fruits i used are – apples, papaya, banana, strawberries and pomegranate. 10. once the custard has cooled, add the mixed fruits. 11. mix well and keep in the fridge.

12. serve fruit custard chilled garnished with some more fruits and pomegranate arils. Custard Types - Stovetop (Stirred) or Baked | CraftyBaking | Formerly Baking911 Custard Types - Stovetop (Stirred) or Baked Copyright © 2000 Sarah Phillips CraftyBaking.com All rights reserved. STIRRED (STOVETOP) CUSTARDS Stirred custards, also known as soft custard, custard sauce or, erroneously, boiled custard, are stirred while being cooked over low heat or in a double boiler to a smooth, creamy and thickened fluid consistency. The recipe is then refrigerated where it will continue to thicken more. Stirred custards never gel like baked custards do; the repeated stirring prevents the formation of a gel, primarily from eggs, leaving the resulting custards perfect to use as fillings, sauces or ice cream bases. Bavarian Cream: A cold dessert composed of a cooked, rich custard, whipped cream, various flavorings, such as fruit puree, chocolate, liqueurs, stabilized with gelatin.

The mixture may be spooned into stemmed glasses or into a decorative mold to be unmolded when set. Try our Bavarian Cream Recipe . Charlotte: This classic molded dessert begins with a mold lined with sponge cake, ladyfingers or buttered bread. The traditional charlotte container is pail-shaped, but almost any mold is acceptable. The lined mold is then filled with layers (or a mixture) of fruit and cooked custard or whipped cream that has been fortified with gelatin. The dessert is chilled thoroughly and unmolded before serving. Charlotte Russe, said to have been created for the Russian Czar Alexander, is a ladyfinger shell filled with the ethereal bavarian cream, and decorated elaborately with whipped-cream rosettes. The classic Apple Charlotte is a buttered-bread shell filled with spiced, sautéed apples. Unlike other charlottes, this one is baked and served hot. Citrus (Lemon) Curds : a custard made with lemon juice, butter, sugar, and eggs and used as a spread or filling. But, curds can be made in other flavors , such as raspberry, lime and orange, for example.

Cream Pies : are where the filling is made from a cooked custard or mousse, spread in a cooled, pre-baked pie shell versus a baked custard pie when the filling, an uncooked custard, is poured into a pie shell and both are baked together. A Pumpkin Pie is considered to be a custard pie as is a Pecan Pie. Creme Anglaise: The French term for a rich cooked custard sauce that can be served hot or cold over cake, fruit or other desserts. Try our Creme Anglaise Recipe . (See also: Cream or Custard Sauce or Vanilla Sauce). Creme (see Pastry Cream) Pastry Cream : Considered the mother of all creams! It is classic stovetop custard made with starch, such as cornstarch. It is simply heated and stirred directly on the stove until boiling. It is then strained before cooling; with any stirred custard, it is a good idea to strain it right after cooking because it contains eggs. Straining removes any tell-tale signs of small, cooked egg white lumps also known as chalazae. Vanilla Sauce: Vanilla sauce is considered a "mother sauce" in pastry.

It is used as the base in many creams, mousses, ice cream and desserts. It is sometimes referred to as - Crème Anglaise, Cream or Custard Sauce and English crème/sauce. It is based on milk, sugar and egg yolks. Zabaglione: is a classic Italian dessert cooked on the stovetop, that is an egg custard flavored with sweet wine. While traditional Tiramisu calls for raw egg yolks, often recipes use Zabaglione. Of course, you also serve just it on its own over a slice of plain cake or ladyfingers or even with fresh berries. We use zabaglione filling in our Italian Sponge Cake or Pan di Spagna Espresso Tiramisu Recipe . BAKED CUSTARDS They are not stirred during the baking process, thus giving a more solid texture. The use of a waterbath or water bath helps heat-sensitive egg custards bake low and slow in the oven, protecting the delicate egg proteins.

The recipe's very center still may not be quite done, and often recipe directions call for baking until its center is still wiggly (but not slosh) when its container is tapped lightly on its side with the handle of a wooden spoon. The heat retained in the mixture will continue to cook it after removal from the oven, and subsequent refrigeration will help the mixture gel fully. Cooking longer may result in curdled and/or weeping custard. Cooking a shorter period may result in thickened but not set custard. Simple Baked Custard: They are the lightest of all of the custard desserts. They have a lower ratio of eggs to liquid (typically milk), and as a result, will gel with little structure and cannot be unmolded before serving. Cheesecakes : Sometimes classified as a flourless cake , a cheesecake is basically a custard baked in the oven, however, it can also be unbaked or typically molded in a dessert ring or springform pan then simply chilled before unmolding. Clafoutis (Clafouti): See Pudding Cakes Crème Brûlée : is French for burnt custard baked in the oven and served in its same container.

It is a creamy and sinfully rich dessert, which blends the cool velvet smoothness of custard topped with a crisp, caramelized layer of sugar, caramelized just before serving. Many say that the origin of “burnt cream” can be traced not to France, but instead to Trinity College in 17th century England. Compared to crème caramel or flan, crème brûlée is very rich because recipes usually contain heavy cream and lots of egg yolks. Crème Caramel: is a fairly light custard, often made with milk as all or part of the dairy and with added yolks for some degree of richness, baked in a ramekin or mold with a layer of caramel at the bottom. It is often thought of as Flan's cousin, although flan is richer. Crème caramel is unmolded before serving, and the caramel pools around the custard. It is a standard in France where it is known as Crème Renversée. Custard Pies : is when the filling, uncooked custard, is poured into a pie shell and both are baked together.

(Versus a cream pie, where the filling is made from a cooked custard or mousse, spread in a cooled, pre-baked pie shell.) A Pumpkin Pie is considered to be a custard pie as is a Pecan Pie. QUESTION: When making a custard pie, I have a problem with the custard soaking through the crust and ruined my whole pie. What can I do to prevent this ? SARAH SAYS: Moisture proof the crust. Prebake the crust and allow it to cool. One way we like to do it is to coat the bottom with chocolate ganache; I discovered it won’t crack when you cut into it the same way hardened chocolate will. Fill the pie and bake. No soggy bottoms and better tasting pies! Flan : is commonly used as a term to describe the Spanish or Mexican version of crème caramel. It is also baked in a caramel-lined mold. When inverted, the caramel baked on the bottom becomes the topping. Flan, however, is usually richer and denser than crème caramel because recipe's contain more eggs and yolks, as well as some cream or evaporated or condensed milk.

Pots de Creme : French for "pot of cream," is traditionally served in small, lidded porcelain cups and are rich custard desserts, relatives of Crème Brûlée, Crème Caramel, and flan. This custard is very rich, like crème brûlée, because recipes use a very high proportion of egg yolks to whole eggs, if used at all. Pudding Cakes : They are basically baked egg custards. 32 Amazing Benefits And Uses Of Custard Apples 32 Amazing Benefits And Uses Of Custard Apples 2 Comments Custard apple, also known as Seetaphal in India, is a subtropical fruit belonging to the Annonacea family. The fruit grows on a small deciduous tree and is known by different names worldwide. The fruit is around 8 centimeters in diameter and has a sweet and delicious taste. The shape of the fruit may be lopsided, irregular, spherical, heart shaped, or round. It has a creamy and granular textured flesh, surrounded by seeds. The skin of the fruit is thin and tough, mostly black and green in colour. The fruit is native to West Indies, Central America, Peru and Mexico.

Check out the article to know about the types of custard apples, their benefits, and the nutritional value in detail. Image: Getty 1. Pinks Mammoth: Pinks mammoth is a huge custard apple with an outstanding taste. It is named after Mr. Pink, the man who introduced it to Australia. Its sweet and melting flavor makes it the most popular variant across the world. It is quite huge and could produce fruit weighing as much as 3 kg. This variety of custard apple is renowned for possessing almost no seeds. 2. African Pride: African Pride is a ten feet tall tree, bearing small sized custard apple. The tree bears heart shaped fruit with a relatively thick skin. The fruit has more seeds than pinks mammoth and yields are quite high. It is an early maturing fruit that makes it the most commercially popular variety of custard apple. The fruit weighs between 500 grams to 800 grams and is mostly utilized for preparing salads and other savories. 3. Late Gold: Late Gold is a stunning golden bronze custard apple with a soft skin. This variety of custard apple is quite rare and is mostly available in Northern Rivers. 4.

Geffner: Geffner is an Israeli variety of the custard apple with an exceptionally amazing taste. 5. Hilary White: Hilary White has a relatively smooth skin and is average in size. It tastes same like the other varieties of custard apple. Benefits Of Custard Apple for Health: 1. Helps To Gain Weight: Custard apple is an ideal snack and/or dessert for those who wish to put on some weight. A calorie-laden fruit, the sugars present in it make peps up the metabolic rate, thus, stimulating the appetite levels. The more your appetite is, the better the food intake will be. This, in turn, can help you gain weight. 2. For A Better Immune System: Custard apples are excellent sources of the natural antioxidant Vitamin C. This vitamin is also renowned for its innate anti-inflammatory and immune boosting properties. Include just one serving of this creamy fruit in your daily diet for a better resistance against infectious agents. It scavenges harmful free radicals in the body, preventing the onset of various illnesses and diseases. 3. Replenish Your Energy Levels: Custard apple is an excellent source of energy. It helps to fight exhaustion and eliminates muscle weakness. 4.

Natural Anti-cancerous Properties: The bark of custard apple contains astringent properties and tannins, which is utilized for making herbal supplements. These supplements help in the treatment of several types of cancer and tumors. The fruit contains compounds like acetogenin and alkaloids that reduce the risk of cancer and renal failure. It acts against cancer cells, without adversely affecting healthy cells. Antioxidants such as asimicin and bullatacin are also found to have anti-cancer and anti-helminthes properties. These antioxidants neutralize the effects of free radicals, preventing cancer. It also contains significant fiber, which protects the colon membrane by warding off toxic substance from the gut, reducing the risk of liver and colon risk. It also provides protection from breast cancer. 5. For Better Brain Health: Custard apple is a good source of B complex vitamins, which controls the GABA neuron chemical levels in the brain. This helps to calm down stress, tension, irritability and depression. It also protects from Parkinson’s disease. 100 grams of custard apple contain 0.6 grams of vitamin B6, amounting to about 20% of the daily recommended value. 6.

For A Strong Dental System: The skin of custard apple is helpful for fighting against tooth and gum pain. 7. Keep Anemia Away With Custard Apple: The high levels of iron in custard apple are very beneficial for curing anemia. The fruit is excellent in treating vomiting, gout and vitamin B6 deficiency. 8. For A Better Vision: Custard apple contains riboflavin and vitamin C, which helps to combat free radical destruction. This helps in maintaining good eyesight. 9. Lower The Risk Of Arthritis: The high amount of magnesium in custard apple equalizes the water balance in the body and removes acids from the joint, reducing the symptoms of rheumatism and arthritis. Regular consumption also helps to fight muscle weakness. Custard apple also contains a decent amount of calcium, which is vital for bone health. 10. For Better Cardiovascular Health: The well-balanced ratio of sodium and potassium in custard apple regulates and controls blood pressure fluctuations in the body. The high levels of magnesium in custard apple unwinds the smooth muscles of the heart and calms the jerks and cramps, thus preventing heart attack and stroke.

Niacin and fiber in custard apple lowers bad cholesterol and increases good cholesterol in the body. It also prevents the absorption of cholesterol in the gut. Custard apple also prevents the free radicals from attacking lipid, promoting heart health. 11. Thwarts Off Diabetes: The fiber in custard apple slows down the absorption of sugar in the body, reducing the risk of Type two Diabetes. 12. For A Stronger Digestive System: This delicious fruit is very effective for treating indigestion. It flushes out the toxins from the intestine, aiding in proper functioning of the bowels. It also prevents stomach related diseases like heartburn, ulcer, gastritis and acidity. Custard apple in its unripe form is further dried and crushed to treat diarrhea and dysentery. One medium sized custard apple contains 6 grams of dietary fiber, amounting to almost 90% of the recommended amount. Fiber adds bulk to the stools, relieving constipation. 13. Good For Fetal Skin And Hair: Custard apple contains high amounts of vitamin A and C, which is very beneficial for maintaining the skin, eyes and hair of the fetus. 14.

Prevents Premature Labor: Custard apple is an excellent source of copper. It is a trace mineral which helps the body to form hemoglobin. Pregnant women need 1000 micrograms of copper each day for proper development of the fetus. Low levels of copper in the body can lead to premature birth in the child. Consuming custard apple during pregnancy is very healthy. 15. Good For Fetal Brain Development: Regular consumption of custard apple is also good for the growth of the baby. It also helps in the development of the brain of the fetus. 16. Excellent Source Of Iron: Custard apple is a rich source of iron, which reduces the risk of premature birth of the baby. It reduces the extent of labor pain in expectant women. It is also known to increase the milk production in pregnant and lactating women. 17. Keeps Infections At Bay: Custard apple contains high amounts of antioxidants, which keeps infection at bay. 18. Natural Antidote For Morning Sickness: It also cures morning sickness in pregnant women. It fights nausea, numbness, food cravings and mood swings during pregnancy. Custard apple is believed to be a good alternative to milk.

Therefore, it is a perfect choice for pregnant women who are allergic to dairy products. Benefits of Custard Apple for Skin: 19. Good For Skin Rejuvenation: Custard apple is not only a delicious fruit, but is excellent for the skin as well. It contains nutrients like vitamin C, vitamin A, vitamin B, antioxidants, which are required for rejuvenating the skin’s health. 20. Naturally Heals The Skin Infections: The paste of custard apple is used to treat ulcer, abscesses, and boils. Vitamin C in custard apple helps in the healing of wounds and forming cartilage, tendons and ligaments. Consuming custard apple juice on a regular basis stimulates the development of new cells in the layers of the skin. It also assists in healing of abrasion and cuts. The latex of custard apple tree when applied on the skin treats skin diseases like inflammation, eczema and psoriasis. 21. Delays Ageing And Keeps Skin Youthful: Regular consumption of custard apple thickens and stimulates the collagen to reduce wrinkles and fine lines. It increases the deposition of collagen and slows its breakdown, improving the elasticity of the skin. It also improves hydration in and around the cells.

Vitamin C in custard apple combats free radicals in the body, providing a healthy, flawless and glowing skin. It promotes a healthy cell membrane. The antioxidants in custard apple neutralize free radicals, hastening the process of regeneration. It helps to delay the signs of ageing like age spots and blemishes. The antioxidants fight the harsh rays of the sun, protecting from sun damage. Consumption of custard apple helps in the regeneration of skin cells and contributes in making the skin youthful. 22. Keeps Skin Cancer Away: The acetogenin compounds in custard apple help in the eradication of pre-cancerous skin lesion, preventing skin cancer. 23. Lowers Pigmentation Problems: Custard apple decreases the clustering of melanin granules, reducing brown spots and pigmentation. It also helps to reverse the pigmentation caused due to the free radicals. 24. Eases Rosacea Symptoms: The high levels of iron in custard apple increase blood circulation, reducing the symptoms of rosacea. 25. Good For Pimple-Prone Skin: Consumption of custard apple decreases sebum production, controlling acne and pimples.

Mix custard apple paste with lemon juice and use it three times a week to control sebum production. The anti-inflammatory properties of custard apple fight acne and clear the pores to prevent further breakout. 26. Natural Detoxifying Agent: Custard apple is loaded with soluble fiber and antioxidants, making it an excellent laxative. Regular consumption of custard apple helps to get rid of toxins and waste, giving you a healthy and glowing skin. Drinking custard apple juice evens out the skin tone and makes it firm by rejuvenating its appearance. Benefits of Custard Apple for Hair: Custard apple contains vital nutrients like iron, magnesium, vitamin A and phosphorus, which can benefit the hair in multiple ways. 27. Helps To Eliminate Lice: Unripe custard apple fruit powder can help you to get rid of lice. Mix the powder with water or coconut oil and apply it on the scalp. Wash it off after 10 minutes to treat hair lice and nits. 28. For Better Collagen Levels: Vitamin C in custard apple contributes to the development of collagen, a protein which makes up the major portion of our hair and scalp. 29.

For A Luxurious, Moisturized Hair: Custard apple seed oil is useful for taming wavy and coarse hair. It hydrates and moisturizes the scalp, making the hair lustrous, voluminous and shiny. The high levels of vitamin A in custard apple seed oil hydrate the hair without weighing it down. 30. Prevents Premature Graying: The high levels of copper in custard apple contribute to the formation of melanin, preventing premature hair graying. It also maintains the natural color of the hair. 31. Natural Antidote For Scalp Infections: The vitamin C and antioxidants in custard apple regulate the sebum production in the scalp, reducing dandruff and flaky skin. 32. For Better Hair Growth: It inhibits scalp inflammation, preventing hair fall. It also facilitates the absorption of nutrients, providing nourishment to the hair. The high amount of iron in custard apple improves blood circulation in the scalp, stimulating the follicles to promote hair growth. Other Benefits Of Custard Apple: A decoction made of custard apple leaves promote healthy blood flow during menstruation. The decoction can also be used to relieve dysentery, cold and fever.

The juice of unripe custard apple is useful for treating insect bites. A paste made of custard apple leaves applied to the wound not only helps in healing, but also destroys the worms infested around the wounds. Add the decoction of custard apple leaves to your bath water to alleviate rheumatic pains. Sniffing crushed leaves of the custard apple plant prevents fainting spells and dizziness. Add a few drops of the decoction in the nose can bring an unconscious person back to consciousness. Custard Apple Nutritional Value Custard apple is a packed with several essential nutrients. The fruit is a storehouse of Vitamin C, Vitamin A and Vitamin B6. It contains 35 grams of Vitamin V, amounting to 40% of the daily recommended amount of vitamin C. It contains minerals like potassium, magnesium, phosphorus, potassium, sodium, copper, and dietary fiber. Nutrients Fruit Custard-Mixed Fruit Custard Recipe-How to make Fruit Custard | Padhuskitchen Thursday, January 13, 2011 Fruit Custard-Mixed Fruit Custard Recipe-How to make Fruit Custard Fruit custard is one of the easiest dessert and also very tasty and healthy.

Kids will love this and it is a nice way to sneak fruits in their diet. It can be made for any occasions. Today we will learn how to make fruit custard following this easy recipe. How to make Fruit Custard (Indian style) Prep Time : 15 mins Vanilla flavored Custard powder - 2 tbsp Milk - 3 tbsp for mixing custard powder Milk - 500 ml (2 1/2 cups) Sugar - 50 grams (1/4 cup) or as required Mixed fruits - anything of your choice Preparation Cut all the fruits into medium sized pieces. You can use any fruits of your choice like banana, apple, pineapple, papaya, musk melon, chikoo/sapodilla, pomegranate, pear, kiwi,grapes (seedless), strawberry etc. Avoid watermelon as it oozes water. Method Mix 2 tbsp of Vanilla custard powder with 3 tbsp of warm milk and make a smooth paste without any lumps. Your custard paste is ready. Boil 2 1/2 cups of milk , add sugar to it. Add the custard paste to the milk and cook stirring continuously until it becomes thick.

After it comes to room temperature, refrigerate it. Once it cools, it will become a little thick. Cut fruits of your choice. You can use any seasonal fruits or mixed fruits. Before serving, arrange the fruits in a bowl or cup and pour cold custard on top of it. Serve Chilled. Note - Mix fruits to custard only before serving. Meet you all again with more interesting recipes and tips, until then it is bye from Padhu of Padhuskitchen. Posted by

Question: A costard is what type of fruit?
Answer: Apple