I just caught a custard apple at the perrrrfect moment ....JUSt before it turned icky.... soft and sweet... not grainy .mmmm I don't think I want recipes when its sooo good au natural...
what do you like to eat at the perfect moment ( keep yourselves noice) .... of ripeness .
oh .... and I'm sure that some of you will call a perfectly named custard apple ... something else... something not nearly as... well... sexy
They are in season now and quite inexpensive in the wet markets.Even the ones on our house garden are mature and right for picking.
Only complaint-too many seeds to remove when eating the fruit.
That's why I'm not a huge fan.
I just had a kilo of l-a-n-g-s-a-t. Chilled and peeled. Perfect :)
"what do you like to eat at the perfect moment ( keep yourselves noice) .... of ripeness" .
"Brandywine" tomatoes, Bartlet pears,
Star apples in Jamaica; apricots in Michigan; wild strawberries and blueberries in Cape Breton.
And you lucky thing! I've had custard apple only a few times and love them!
arbon ... to ripen pears in Australia .... you watch them closely .... try to press them without bruisong ..... pick a moment... and then you most times have waited too long . When you get it right though ..... a perfectly ripe pear is a thing of beauty .
A liitle easier to pick are apples ... we have a new variety out at the moment called Jazz..... crisp... nice balance of qweet & tart .... hopefully they will remainso next winter . Cold storages makes pretty fruit all mushy inside .
#2."Langsats" can't compete with "Lokong" as the latter is sweeter,firmer flesh,much smaller seeds/seedless and,most important of all, does not exude the copious amount of sticky latex from the skin when opened.
#4.Perfect moment to eat custard similar to the texture of ripe avocado when squeezed.
#5.Custad apples are also known as "Nona" in Malaysia,Singapore,parts of Sumatra/Indonesia and possibly in South Africa.
