What is the Custard Apple Family (Annonaceae)?
The confusion stems from a naming convention that is common across many tropical and subtropical fruits. The Annonaceae family, often called the custard apple family, includes dozens of species that produce creamy, custardy, and sweet fruit. The term "custard apple" is a blanket name that is often misapplied to its most popular members in the Americas, and even more so in international markets. The three primary contenders for the name in the USA are the cherimoya, the sugar apple (or sweetsop), and the fruit actually named "custard apple" (Annona reticulata).
The Cherimoya (Annona cherimola): The "Creamiest" Custard Apple
For many Americans, the fruit they encounter and know as the custard apple is actually the cherimoya (Annona cherimola).
- Appearance: It is a large, heart-shaped fruit with bumpy, green skin that can have various textures. The skin can range from impressively smooth to more tuberculate (covered in nodules) depending on the variety.
- Taste and Texture: Praised by many, including Mark Twain, for its superior flavor, the cherimoya has a sweet, fragrant, and juicy white flesh with a smooth, truly custardy texture. Its taste is often described as a delicate combination of pineapple, pear, banana, and strawberry.
- Ripeness: A ripe cherimoya will yield to gentle pressure, much like a ripe avocado. The skin will also begin to show slight browning.
The Sugar Apple (Annona squamosa): The "Grainy" Custard Apple
Another frequent user of the name is the sugar apple, also known as sweetsop (Annona squamosa), which is widely grown throughout the tropics and warm subtropics, including parts of Florida.
- Appearance: Smaller and more distinct in appearance than the cherimoya, the sugar apple has a segmented, knobbly green skin that can look almost scaly. The fruit is composed of many separate, rounded segments that easily pull apart when ripe.
- Taste and Texture: The flesh is intensely sweet, grainy, and custard-like, but with a more pronounced, almost sugary flavor than the cherimoya. Each segment contains a glossy black seed.
- Ripeness: A sugar apple is ripe when its segmented skin starts to separate and the fruit feels soft.
The Common Custard Apple (Annona reticulata): The Bullock's Heart
The actual fruit botanically named "custard apple" or bullock's heart (Annona reticulata) is less common in US markets than its relatives, though it is cultivated in parts of Florida.
- Appearance: This fruit is typically heart-shaped or oblong with a smooth, reddish-brown or yellowish skin that has a netted pattern.
- Taste and Texture: Its flesh is soft, reddish-yellow, and custardy, but its flavor is often considered less intense and sometimes of lesser quality than the cherimoya or sugar apple.
Comparison of Common Annona Fruits in the USA
| Feature | Cherimoya (A. cherimola) |
Sugar Apple (A. squamosa) |
Custard Apple (A. reticulata) |
|---|---|---|---|
| Appearance | Large, heart-shaped with bumpy to smooth green skin | Smaller, segmented green skin, knobbly or scaly | Heart-shaped or oblong, smooth, brownish-red skin with netted pattern |
| Flesh Texture | Very smooth, creamy, and succulent | Grainy, sweet, and custardy | Soft, custardy, can be slightly granular |
| Flavor | A complex mix of tropical fruits like pineapple, banana, and strawberry | Intensely sweet and sugary | Mildly sweet, can be less flavorful than others |
| Common US Names | Cherimoya, Custard Apple | Sugar Apple, Sweetsop, Custard Apple | Bullock's Heart, Ox Heart, Common Custard Apple |
| Where to Find | More common in specialty stores, sometimes major grocers | Asian or Indian markets, can be grown in Florida | Rare in mainstream markets, found in tropical growing regions |
How to Eat and Enjoy Annona Fruits
Regardless of the variety, all these fruits are best enjoyed when perfectly ripe and soft.
- Eat Raw: The simplest way is to cut the fruit in half and scoop out the creamy flesh with a spoon, being careful to discard the hard, black seeds, which are not edible.
- Smoothies and Drinks: The pulp can be blended with milk, honey, or other fruits to create delicious and creamy milkshakes or smoothies.
- Frozen Treats: The flesh makes an excellent base for homemade ice cream or sorbet, leveraging its natural creaminess and sweet flavor.
- Salads: The creamy flesh can be a surprising addition to fruit salads, complementing more tangy fruits.
Conclusion
While the term "custard apple" is often used generically in the USA, it most frequently refers to the cherimoya, a distinct fruit with superior flavor and texture. The sugar apple (sweetsop) is another variety sometimes called by this name, and the true Annona reticulata custard apple is much less common in markets. By knowing the differences in appearance, texture, and taste, consumers can confidently navigate the tropical produce aisle and choose the right Annona fruit for their palate. The diversity of the Annonaceae family offers a delicious range of creamy, exotic flavors for those willing to explore beyond the simple name.
For more detailed botanical information on these species, see Purdue University's resource on the Annona family, including the custard apple.
