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Custard apple
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Custard apple
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It is a fruit that belongs to the family of the Anonáceas, which consists of approximately 800 arboreal species of the tropical regions, with fruits in berry and beefy. The genre Sweetsop consists of 120 species of which approximately 20 are cultivated by his fruits in the tropical America and south of Europe. It comes from the chirimoyo, a tree that can reach up to 8 meters high.



The origin of the custard apple goes back to the Peruvian Andes and the mountains of Ecuador, where it grows spontaneously, although some historians include also the Andean areas of Chile and Colombia. The Spanish named it "a white delicacy" when they discovered it in America. It is cultivated in different countries with subtropical climate: Peru, Spain (especially on the from Granada coast), Chile, Bolivia, Ecuador, the United States, Colombia, South Africa and Israel. In our country, because it is a very delicate fruit, the whole production is destined to the national market. In Spain, in productivity he emphasizes the variety Dry sherry of Jete (90 %) and You stand out, and in minor proportion, Pacica and Nice. In general, the varieties of major cultivation come from hybrids, being some of them: Printed (fruits of big size with form conoide or subglobular, of smooth and covered skin of holes that are alike fingerprints or the scales of a reptile and sweet pulp, of good flavor and juicy), Mammillata (fruits of smooth skin and good size, juicy, tasty, aromatic and with minor number of seeds than the previous one), Tuberculata (fruits of average size, it forms globulosa, dark green skin and of late maturation) and Umbonata (fruits of average size, form of pineapple, thin skin, tasty pulp, with many seeds and slightly resistant to the transport).


This fruit matures in winter, the best epoch to enjoy his flavor and nourishing properties.


It forms: although his form can be globular or ovoid, depending on the varieties, generally it has form of heart.

Size and weight: 7,5-12,5 centimeters long, his weight ranges between 150-1.000 grams.

Color: it presents a skin reticulada of green color and a white pulp of creamy consistency. It contains numerous beaten seeds of black color that measure approximately 1 centimeter long.

Flavor: the pulp, refreshing, very aromatic and of sweet, lightly acidic flavor, he resembles the miscellany of tropical pineapple and banana or the flavor of the pear.

The compilation takes place when a change takes place in the coloration of the fruit, acquiring this one a clearer, but still firm tone, in order to reduce the problems of transport and conservation. After his harvest, it is necessary to preserve to a temperature of some 8-10ºC, that allows to support the commercial chain for two weeks. As for the conditions of conservation and storage, it is necessary to bear in mind that there are climacteric fruits. As for his stiff one, the custard apples must appear in the following types of packings: the categories Extra and I pack in boxes of 32 for 50 centimeters ó of 30 for 40 of basic and conditioned in only one layer. The categories II and III are packed in boxes that do not exceed 15 kilograms.


When they are acquired they must not present imperfection in the skin. To prevent the custard apple from passing, it is convenient her to buy a little green and to allow her to mature to temperature ambience in the hearth. It is mature if the color of the rind has happened of dark green to light green or green - yellowish. Other indicators include the appearance of a creamy color between segments of the rind and a major gentleness of the surface.

Composition for 100 grams of eatable portion
Calories 81
Carbohydrates (g) 20
Fibre (g) 1,9
Potassium (mg) 264
Magnesium (mg) 18
Vitamin C (mg) 18
Acid fólico (mcg) 14
mcg = micrograms

His majority component is the water. He emphasizes his contribution of carbohydrates, between which they predominate over the glucose and fructose.

It is poor in fats and proteins, but given his suppressed sugar high place, his caloric value is quite high.

With regard to other nutrients, it is a good source of potassium and vitamin C.

The potassium is a mineral necessary for the transmission and generation of the nervous impulse and for the normal muscular activity, it intervenes in the water balance inside and out of the cell.

The vitamin C intervenes in the formation of collagen, bones and teeth, red globules and favors the absorption of the iron of the food and the resistance to the infections. Also it fulfills an antirust function.

His fibre contribution improves the intestinal transit and he is of benefit to multiple alterations and illnesses.

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