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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A ripe custard-apple will feel soft when gently pressed and the skin may show slight separation between the bumps, revealing a pale yellow or white color.
No, the seeds are toxic and should never be eaten or crushed. Always discard them carefully.
No, the skin is thick, bitter, and inedible. Only the soft, white fleshy pulp inside is consumed.
Once ripe, store it in the refrigerator in a plastic bag or container to prevent it from over-ripening too quickly. It will last 2-3 days.
Cherimoya or Atemoya are the closest substitutes. In some recipes, a very ripe pear or a blend of banana and pineapple can mimic the texture.
Yes, custard-apples are relatively high in natural sugars compared to other fruits, providing a quick energy boost.
The easiest way is to scoop the pulp into a bowl and use a fork to gently pull the seeds away, or press the pulp through a coarse sieve.
It is rarely cooked as heat can change its delicate flavor and texture. It is almost exclusively used in raw preparations or added to warm desserts at the very end.
While it contains fiber, it is also calorie-dense and high in sugar, so it should be consumed in moderation as part of a weight loss diet.
raw custard-apple is a versatile ingredient found in cuisines around the world. With 94 calories per 100g and 2.06 grams of protein, it's a nutritious addition to many dishes.
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