Queen Custard Apple (Annona squamosa) belongs to the Annonaceae family. It is a custard apple variety cultivated in Vietnam and belongs to the sugar apple group. The fruit is generally medium to large in size, with clearly defined surface segments and creamy-white flesh that is soft, sweet and aromatic. It is commonly consumed fresh and used in various fruit-based preparations.
Characteristic Features
The fruit is round, slightly oval or heart-shaped depending on the individual fruit and is generally medium to large in size. The surface consists of numerous distinct segments that form the characteristic appearance of custard apple.
The skin is green when immature and gradually changes to greenish-yellow or yellow-green at suitable maturity. The surface segments may separate slightly or become softer as the fruit ripens.
The flesh is creamy white to ivory, soft, juicy and smooth. The fruit contains numerous dark-brown to black seeds that are relatively hard and not edible.
Fruit at suitable maturity should have moderately soft flesh with natural coloration and a characteristic aroma, without bruising, decay or signs of fermentation. The peel should be free from mold and significant damage.
Acceptable raw material should be fresh and intact, without bruising, decay, mold or abnormal odors. The flesh should not be excessively mushy, watery or discolored.
Flavor & Texture
The flesh is soft, smooth, juicy and slightly creamy. It has a distinctly sweet flavor with a characteristic aroma and mild acidity depending on maturity. Good-quality fruit should not have a bitter taste, excessive sourness or abnormal fermented odors.
Uses and Applications
Used for fresh consumption after peeling and removing the seeds.
Can be used in ready-to-eat fruit portions, fruit salads and desserts.
Can also be used as an ingredient in smoothies, ice cream, juices and other fruit-based preparations.
Nutritionally, custard apple provides natural carbohydrates, dietary fiber, vitamin C, some B vitamins and minerals such as potassium; nutritional value varies according to variety and maturity.
