Spain Premium Fresh Custard Apples Sugar Apples 西班牙凤梨释迦 ~ 番荔枝

Class: 1

Size: 9s

weighs approx 290-340gms per piece ... Chirimoya, called Cherimoya or Custard Apple in English, is a delicious tropical fruit native to South America. 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.

Cherimoyas are green heart-shaped fruits with bumps on the outside that are scaly in texture. In general, their size is pretty standard, large apple-sized fruits, but some can grow to be 4 inches in diameter and 8 inches long. The inside is white, juicy and fleshy, with a soft custard-like texture and large black seeds that look like beans. It is creamy and has a combined sweet, tangy, and sour flavour that most people describe as a combination of bananas, peaches, pineapples, and strawberries.

Hard to describe, but needless to say, it is plain delicious.

Where Do Cherimoyas Grow?

Endemic to Colombia, Ecuador, Peru, and Bolivia, Cherimoyas are also grown in Spain, in the area near Almuñecar, and in many areas of South East Asia where it's known as Sitaphal, or Sugar Apple. From the Quechua word Chirimuya, a term meaning "cold seed," the name comes from the fact that the trees grow at high altitudes, perfect for the steep Andes mountains.

Storage and Use like avocados, Cherimoyas will ripen at room temperature right on your kitchen counter. When ripe, the skin and seeds fall right off the flesh. When the fruit is soft to the touch is when it's the sweetest.

If you ever have the chance to eat guanábana (soursop), you'll identify a similar texture, although Cherimoyas are tangier than the over-the-top sweetness of soursop. The fruit, which belongs to the same family of Annona as Custard Apple, rare fruit from India named upon Lord Rama called Ramphal or Ram Phal or Ramfal or Ram fal also called as Annona reticulate or Soursop in English.

The white insides of Sitaphal and Ramphal are segmented, with a buttery-smooth sweet pulp and a delightful aroma. Sitaphal is rounder and the brown or yellowish Ramphal has red highlights and tends to be heart-shaped, hence the 'bull's heart' moniker.

Served raw, they are wonderful for breakfast or snacks. Simply cut them in half and scoop out the flesh, picking out the seeds. If you prefer, peel and seed them and make a fruit smoothie; blend them with milk and condensed milk and make creamy popsicles; or make a refreshing beverage by adding water, honey and mint. Despite being sweet, the glycemic index of the custard apply is quite low, and they come loaded with vitamin C, thiamine, potassium, and dietary fibre. They are an exceptionally healthy fruit that has been touted for their anti-diabetic properties for hundreds of years in India and the Peruvian Andes. Custard Apples are bought ready to eat. 😍😋👍🏻