During my last market visit, I noticed a green fruit in the shape of a ball with hard skin protruding in small segments, which reminded me of an army grenade. When we purchased the fruit, my wife and I were amazed by it’s juicy sweet flesh and vanilla undertones. We had to find out more…
Custard apple is native of the tropical Americas and West Indies. European traders, mainly the Spanish, later introduced it to Asia.
The custard apple is known by many names, such as the Mexican name “atemoya”, under which it may still be found in Bengali, Nepal & Burma, or “atis” as it is known in the Philippines. However across India and to the rest of the world, it is known as “Custard Apple”.
Custard apple consists of fragrant and sweet, flesh and skin. The colour of the flesh ranges from a creamy white to a light yellow and taste like custard (surprise surprise!). The body of the fruit is soft and slightly grainy, and the slippery flesh covers hard, shiny, poisonous seeds.
It has many culinary uses and is a very versatile fruit. It is commonly used in puree form but can also be used in smoothies, syrups, jams and marmalade. Custard apple sauce also pairs surprisingly well with various meats. In cocktails, custard apple pairs well with Gin and Rum and plays well with other fruits and condiments such as peach, pear, pineapple, cherry, chocolate, vanilla and even spices.
Custard apple is high in energy, an excellent source of vitamin C and manganese as well as many other vitamins B.
Here is a refreshing and energetic beverage for your afternoon to sip on. 🙂
Cocktail Recipe – Batida Atis
45 ml Dark rum (Diplomatico Mantuano)
45 ml fresh Custard apple
5 ml vanilla syrup
5 ml citrus of your choice (lemon, orange, grapefruit)
Combine all ingredients in glass over crushed ice, gently stir, add straw and garnish with tropical looking flower. Serve it in a wine glass.
Bartenders note: Custard apple has unusual texture, however if you turn it into jam it is way more easier to use in cocktails.