Also known as cherimoyas.  Resembles a pine cone and has grey-green, scaly skin. The soft white pulp inside has large black (inedible) seeds and tastes like a creamy blend of tropical flavours. Eat on its own or in combination with other fruits, puree as a drink, in cake recipes and ice-cream.

Varieties include:
African Pride: Light green with paler green between the nodules. Nodules are small and prominent.
Pink’s Mammoth: Light yellow/green colour with creaminess between the nodules, has large, smooth nodules.

Selection:
Ripe custard apples yield slightly when gently squeezed, avoid dark blemishes. Select fruit that is heavy for its size.

Storage:
Hard custard apples should be stored at room temperature until they soften, then refrigerate. The fruit bruises easily.

Preparation:
Remove skin and seeds and discard. 

Serving suggestion:
Exotic fruit sorbet: Freeze for 30 minutes and eat like a sorbet.
Exotic fruit salad: Combine equal parts custard apple, strawberries, bananas, and pineapple.