Custard Apple

Used for centuries in traditional medicine to treat a variety of ailments.


Look for slightly soft custard apples. They should have no blemishes or spoiled areas.
Custard Apples are not usually ready to harvest for 2-3 years.  Gently twist off the tree or cut it off with pruning shears.


Store unripe custard apples at room temperature. Once ripe (soft), store in the refrigerator for up to 2 days.


It is low in fat, low in saturated fat, low in sodium, and cholesterol-free. It is an excellent source of vitamins B6 and C, fiber, potassium, manganese, and copper and a good source of vitamins B1 and B2, zinc, magnesium, and iron.

The Custard Apple tree's fruit, leaves, and seeds contain a range of compounds that have been shown to have anti-inflammatory, anti-cancer, and anti-diabetic properties. The tree leaves have been used to treat fever, diarrhea, and dysentery, while the seeds have been used to treat parasitic infections and hypertension. In addition to its medicinal uses, Custard Apple is also used in various cultural practices worldwide. In some parts of South America, for example, the fruit is believed to bring good luck and ward off evil spirits. These traditional uses and beliefs highlight the vital role that Custard Apple has played in human culture for thousands of years.

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