Apple and custard cake recipe (2024)

FAQs

How do you tell if a custard apple is ripe? ›

A custard apple is ripe if it gives slightly when gently pressed. Custard apples can be bought ready to eat, or still hard to the touch. If so, allow to ripen over several days before eating. To speed ripening, put the fruit into a brown paper bag with a banana and leave it on the kitchen bench.

A tropical fruit, like the pineapple or banana, the custard apple has a sweet taste and smells a little like vanilla. Custard apples are an excellent source of vitamin B6, and are rich in potassium and magnesium. This means that they can help improve your mood as well as your blood pressure (nice one!).

Custard apples are ripe when their flesh is soft. Their skin and seeds are inedible. Cut in half, scoop out the flesh and discard the seeds. Use the flesh raw in fruit salads, ice creams, milk shakes and yoghurt drinks.

Storing. Leave firm custard apples on the kitchen bench until soft. To speed up ripening, pop them in a paper bag with a banana. Keep ripe custard apples in the fridge for up to two days.

Tips to store custard apples: Fruit that is firm to touch are best stored at room temperature and covered to hold their own warmth. The best temperature range for ripening is 18^o C to 24^o C. It usually takes a few days for the fruit to be ready for consumption.

Custard apples are cultivated in different varieties in the Pacific. The two most common are the soursop and sweet sop (Tropical Home Gardens, 1990). They are generally green in color. The fruits have white flesh with custard-like consistency and dark brown seeds.

Infection begins at blossom-end of the fruit and later spreads on entire fruit surface, affected fruits shrivel and they may cling to the tree or fall down. Necrotic spots of 2-10 mm in diameter appear on unripe fruits which turn into dark brown to black spots. These spots coalesce later and cover entire fruit.

Custard apple is composed of soluble fibres and antioxidants, which may show laxative properties. It may also help remove toxins and improves bowel movements. Hence, these soluble dietary fibres add bulk to the stool and may help in managing constipation.

The easiest way to enjoy a custard apple is to simply cut it in half and scoop out the pale flesh with a spoon. You can also use custard apples as a substitute for regular varieties of apples in your favorite recipes.

A: Custard apple should not be eaten at night if you're vulnerable to cold. It has a cooling effect on the body and thus may aggravate if consumed when having a cold and cough. People suffering from digestive issues should also avoid eating custard apples.

What is the best apple to use in a cake? ›

According to New England Today, the best apples for baking are firm-tart apples, and firm-sweet apples. Firm-tart apples are apples like Granny Smith, Esopus Spitzenburg, Northern Spy, Ida Red, and Pink Pearl. Firm-sweet apples are Ginger Gold, Golden Delicious, Jazz, Jonagold, and Pink Lady.

Granny Smith (Tart)

Granny Smiths are typically my go-to apple for baking, so I'll always have them on hand during the fall months. Their tart, citrusy flavor make them perfect for sweet baked goods, where there's sugar in the recipe. I love using these for homemade caramel apples, too.

However, cherimoya contains small amounts of toxic compounds — especially in the skin and seeds. To consume cherimoya safely, first peel off the skin and remove the seeds. This unique fruit can be a great addition to a nutrient-dense, balanced diet.

The custard apple comes from the custard tree, whose leaves, bark, roots, and unripe fruit have medicinal properties. Despite the many health benefits of the custard tree, though, its seeds have a kernel (inner soft part) that can be toxic if consumed. Still, swallowing the seeds whole may not cause you any harm.