Custard apple appears in Indian markets for a short period each year during winters, and many households look forward to this season because the fruit has a distinctive honey-like sweetness and a soft structure that works seamlessly in a multitude of recipes. Known as sitaphal, it contains a pale, fragrant pulp enclosed in a ridged shell that softens during ripening. The seeds require patient removal, and once the pulp is separated, it becomes a useful ingredient that works beautifully in cooked and uncooked forms. Custard apple contains dietary fibre, vitamin C and helpful minerals that contribute to routine nutrition when incorporated into everyday meals. The fruit blends smoothly with dairy, grain-based mixtures and egg-based batters, and its sweetness supports several dessert formats. These qualities make it an accessible choice for home bakers who want dependable results using a seasonal ingredient.
1. Custard Apple Tea Cake
A tea cake provides a simple framework for incorporating custard apple because its batter can manage moisture without losing structure. Use 1 cup wheat flour, 1 cup plain flour, 2 tablespoons semolina, 1 teaspoon baking powder, 1 teaspoon bicarbonate of soda, 1 cup strained custard apple pulp, 1 cup yoghurt, ½ cup oil, ¾ cup sugar and ½ teaspoon ground cardamom. Whisk the yoghurt, oil and sugar until smooth, and fold in the pulp. Combine the dry ingredients in a separate bowl before adding them gradually to the wet mixture. Transfer the batter to a greased loaf tin. Bake at 170°C for about 45 minutes until a skewer inserted into the centre comes out clean. Cool the cake in the tin for ten minutes before transferring it to a rack. The crumb turns out moist and uniform, and the cake holds its form while slicing.
2. Custard Apple Bread Pudding
Bread pudding works well with custard apple because the pulp enriches the custard mixture. Use 3 cups loosely packed cubes of day-old bread, 1½ cups full-fat milk, 3 eggs, ½ cup strained custard apple pulp, ¼ cup sugar and a small pinch of grated nutmeg. Warm the milk lightly and whisk it with the eggs, sugar and nutmeg. Stir in the custard apple pulp. Pour the mixture over the bread and allow it to rest for about ten minutes so that the liquid distributes evenly. Transfer to a greased baking dish and bake at 160°C for 35 to 40 minutes until the top sets and the edges firm up. Allow the pudding to cool slightly so that the custard stabilises.
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Also read: How To Grow Sweet Custard Apples In Your Backyard? Tips
3. Custard Apple Muffins
Muffins accept custard apple easily and allow room for texture through nuts or grains. Use 1 cup wholewheat flour, 1 cup plain flour, 1 teaspoon baking powder, ½ teaspoon bicarbonate of soda, ¾ cup sugar, 1 cup strained custard apple pulp, ½ cup milk, ⅓ cup oil, 2 tablespoons yoghurt, ¼ teaspoon cinnamon and ¼ cup chopped walnuts. Combine the dry ingredients in one bowl. In a separate bowl, whisk the milk, oil, yoghurt and sugar until smooth. Add the custard apple pulp and fold gently. Mix in the dry ingredients, followed by the walnuts. Spoon the batter into a lined muffin tin. Bake at 180°C for 20 to 22 minutes until the tops rise and the centres set. Allow the muffins to cool before storing or freezing.
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4. Custard Apple Tart With A Soft, Spoonable Filling
A tart turns custard apple into a lightly set filling that rests inside a shortcrust base. Prepare the pastry with 1¼ cups flour, 100 grams cold butter, 2 tablespoons sugar and a small pinch of salt. Bring the dough together with a few teaspoons of chilled water and allow it to rest in the refrigerator for at least thirty minutes. Roll the pastry, fit it into a tart tin and blind-bake at 180°C for 12 to 15 minutes until lightly coloured. For the filling, warm 1½ cups custard apple pulp with ½ cup condensed milk. Stir a slurry made from 1 tablespoon cornflour and 2 tablespoons milk, and add it gradually to the warm mixture. Cook on low heat until the mixture thickens. Allow it to cool slightly, spoon it into the pastry shell and return the tart to the oven for ten minutes at 160°C. Chill before slicing for clean portions.
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5. Custard Apple Crumble
A crumble creates contrast between the fruit and a toasted topping. Warm 2 cups strained custard apple pulp with 2 tablespoons jaggery or caster sugar in a saucepan until the mixture thickens slightly. Transfer it to a baking dish. Prepare the topping with ½ cup flour, ½ cup oats, 3 tablespoons cold butter and 2 tablespoons sugar. Rub the mixture with your fingertips until coarse. Spread the topping over the fruit and bake at 180°C for about 25 minutes until the surface turns golden. Allow the crumble to rest for several minutes before serving so that the fruit layer settles.
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6. Custard Apple And Banana Bread
Banana bread adapts well to custard apple because both fruits contribute moisture and flavour. Use 2 ripe bananas mashed thoroughly, ¾ cup custard apple pulp, 1½ cups flour, 1 teaspoon baking powder, ½ teaspoon bicarbonate of soda, ½ cup oil, ½ cup sugar, ¼ cup yoghurt and ¼ cup chopped walnuts or raisins. Whisk the oil, sugar and yoghurt until combined. Add the bananas and custard apple pulp and mix until smooth. Fold in the dry ingredients and the optional nuts or raisins. Transfer the batter to a lined loaf tin. Bake at 170°C for 50 to 55 minutes until a skewer inserted into the centre comes out clean. Let the bread cool in the tin for ten minutes before moving it to a rack.
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