Scrumptious scoops

FLAVOURFUL Custard apple Photo: N. Bashkaran

The custard apple tree is not especially attractive. It is erect, with a rounded or spreading crown. Its trunk is 10 to 14 inches (25-35 cm) thick. The flowers, in drooping clusters, are fragrant and slender, with three outer fleshy, narrow petals, light-green externally and pale-yellow with a dark-red or purple spot on the inside at the base. The flowers never fully open.

When fully ripe, the fruit 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 or served with cream and a sprinkling of sugar. Often, it is pressed through a sieve and added to milk shakes, custards or ice cream.

Nutritional value

Custard apple is a rich source of calcium, phosphorous, ascorbic acid, carbohydrates and protein. The unripe fruit is rich in tannin and is dried and pulverised, and used to treat diarrhoea and dysentery.

Now, for a recipe.

Custard Apple Sorbet

Ingredients

Castor sugar: 75gm

Custard apple, halved: 5 medium-sized fruits

Thinly pared lime rind for decoration

Method: Place the sugar in a pan with 300ml of water. Bring to the boil, stirring all the while to dissolve the sugar. Reduce heat; simmer for 10 minutes till a thin syrup is formed. Set aside to cool. Scoop out the custard apple flesh. Press it through a sieve to remove the seeds.

Place the sugar syrup and flesh in a food processor; blend till smooth. Pour into a freezer container and freeze for two hours. Remove from the freezer and mash it with a fork. Freeze again till firm. Serve scoops in small bowls decorated with lime rind.