The term custard apple can refer to several fruits in the Annona genus, but most commonly it's used for Annona reticulata, also known as bullock’s heart, though it can also refer to cherimoya (Annona cherimola) depending on the region. To keep it simple, the custard apple is a tropical fruit known for its soft, creamy flesh that tastes like a blend of banana, pineapple, vanilla, and cream—hence the name.
 
Appearance
Outside: Green or brownish skin with a bumpy, heart-shaped or round look. The skin is a little leathery but thin.
Inside: The flesh is pale white or yellowish, super creamy, and filled with smooth black seeds (which are inedible).
It literally has the texture of custard—sweet, thick, and spoonable.
 
Flavor
This is a dessert fruit, no doubt:
Rich and tropical: Like banana pudding with a dash of pineapple and papaya.
Mildly grainy but mostly smooth.
Aromatic and sweet, especially when fully ripe.
 
How to Eat It
Just cut it open and scoop it out with a spoon (avoid the seeds).
Blend it into smoothies, milkshakes, or even ice cream.
Use it in desserts like custards, panna cotta, or fruit salads.
Pro tip: it bruises easily, so it’s often eaten locally where it grows—a true tropical treasure.
 
Health Benefits
Rich in vitamin C, B6, fiber, and potassium
Contains antioxidants that are great for skin and immune support
High in natural sugars, so it's a great energy boost
 
Where It's Grown
Custard apples love warm climates—think:
India, especially in Maharashtra and Tamil Nadu
Southeast Asia
Central and South America
Australia
Parts of Africa and the Caribbean