Custard Apple

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. In Cuba, it is mamon or chirimoya. Some Central Americans give it the name anona, or anonillo. It is commonly grown in the warmer the tropical / subtropical climates of Australia.

The two main varieties grown are:

Pinks Mammoth :- Which is more heart shaped and is sweet and creamy.

African Pride :- This has less carpuls (i.e. pumps on the skin)  and typical has more seeds than the Pinks Mammoth.



The fruit is typically eaten out the hand and 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.


Category: .

Growing Region:

In Australia custard apples are grown from Far North Queensland ( i.e. Atherton tablelands) all the south to northern N.S.W.


March - July : From Queensland

July - Sept : From N.S.W

Custard Apple Cheesecake



  • 1 pkt gingernut biscuits.
  • 125 melted butter.



  • 250g cream cheese.
  • 1/2 cup castor sugar.
  • 250 evaporated milk (cold).
  • 3 teaspoons gelatine dissolved in 1/4 cup boiling water.
  • juice of 1 lemon or lime.
  • 1 large custard apple.


Crush the biscuits finely and mix with the melted butter. Press into a 20cm tart tray and chill for half an hour.

Dissolve the gelatine in water. Put custard apple flesh in a blender and blend until smooth. Whip the evaporated milk until thick. Mix all ingredients together. Pour into base and put in fridge to set.

Decorate with slices of kiwifruit and sprinkle shredded coconut and toasted almonds on top to serve.


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