Custard or Sugar Apple - Noi-Na
GROW YOUR OWN - BUY SEEDS HERE
Peak season: June to September The soft white pulpy flesh of ripe custard apple is intensely  sweet and can be scooped out with a spoon with relative ease. The seeds can be separated from the flesh with a spoon or knife. Ripened custard apple flesh can be blended with coconut milk to make a light, delicious ice-cream. Also known as sugar apple, this fruit has a lumpy green skin covering masses of  sweet, scented white flesh: in most varieties the fruit can easily be divided into two pieces by hand and the creamy flesh eaten with a spoon. Custard apples also form the base for a delicious ice cream, served in Thai restaurants. The main growing areas are the north-central provinces such as Phetchabun and Nakhon Ratchasima, and the peak fruiting season lasts from June to September. Varieties Fai
Heart-shaped the
mature fruit is green
with white
flesh, the taste is
sweet and scented and the skin does not come off easily | Nahng
Heart-shaped the
mature fruit is golden
yellow with white
flesh and a sweet and
scented taste, the
skin comes off easily |  |  |
Preparation and eating
 When ripe the fruit is soft and scented. Divide the fruit into two pieces by two hands. Use a spoon to eat the flesh, discarding the seeds and skin.
Nutritional value
High vitamin C, calcium, phosphorus Fruiting season
June - September Uses
Eating fresh Storage
Keep the fresh fruit at room temperature (25-30 Celsius),
theycan be kept for 2-3 days. |
