How to Eat a Custard Apple

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If you’ve never eaten a custard apple, it’s easier (and tastier) than it looks! To check if a custard apple is ripe, gently press on its skin. 

It is ripe when it feels soft with a slight give. If it isn’t ripe, store it at room temperature until it ripens. 

Once you’ve chosen a custard apple, simply cut it in half and scoop out the pulp, just like you would with a melon. Make sure to discard the skin and seeds, which are inedible. 

You can enjoy the pulp raw, or toss it into salads, yogurt drinks, and ice cream.

3 Custard Apple Recipes

Now that you know what a custard apple is, here are a few ways to try them out!

1) Cherimoya Sherbet from Yummly

This refreshing, fruity sherbet is delicious for any occasion. It uses just four ingredients, ทางเข้า ufabet and is very simple to make.

This recipe is sweetened with a touch of honey, which is rich in vitamins, minerals, and antioxidants. To help regulate your blood sugar response, you may also consider using plain Greek yogurt when preparing this dessert to boost the protein content of the sherbet.


  • 3 cups cherimoya pulp
  • 8 ounces plain yogurt
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey

2) Raw Cherimoya Custard from Unconventional Baker

raw cherimoya custard recipe

This simple recipe showcases the cherimoya’s natural sweetness. It is also vegan and free of added sugar.


  • Flesh of 1 ripe cherimoya
  • ⅓ cup unsweetened vanilla almond milk
  • Dash of salt
  • 2 tablespoons chopped pistachios

3) Cherimoya with Chile Lime Shrimp from My Recipes

This tropical seafood recipe contains papaya and fresh citrus juices, which all contain vitamin C, and potassium. This dish does contain a tablespoon of brown sugar, but this can easily be omitted for a more glucose-friendly meal. 


  • ¼ cup fresh lime juice
  • ¼ cup fresh orange juice
  • 1 tablespoon packed light brown sugar
  • ¼ teaspoon red chile flakes
  • 2 teaspoons canola oil
  • ¼ teaspoon salt
  • ½ pound peeled, cooked medium shrimp
  • ¼ firm, ripe Hawaiian papaya, peeled and cut into ¼-inch pieces
  • ½ ripe cherimoya
  • 1 teaspoon chopped cilantro leaves