Atemoya Custard Apple
The atemoya, is a hybrid of two fruits–the sugar-apple and the cherimoya–which are both native to the American tropics. An atemoyais normally heart-shaped or rounded, with pale-green, easily bruised, bumpy skin. Custard Apples or Atemoya It is very juicy fruit, with a smooth textured flesh. Taste is slightly sweet and a little tart, reminiscent of a piña colada. The taste also resemble vanilla from its sugar-apple parent. Many inedible black seeds are found throughout the flesh of the atemoya. When ripe, the fruit can be broken open by hand scooped out skin/shell and eaten chilled.
custard apples are an excellent source of vitamin B, vitamin C, iron, potassium, magnesium, copper, and dietary fiber.
custard apples are best suited for raw consumption. They can be cut it in half, served with shredded coconut, nuts, light cream, or sugar, and scooped out with a spoon to be eaten fresh. The pulp can also be used in salads, smoothies, ice creams, blended into baked goods like muffins and crumbles and can be served with honey, low-fat ricotta, and cinnamon on bread as a bruschetta.
Origin: Egypt, Guyana, Spain
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