Yesterday, there were so many custard apples in the market that it felt as though a whole farm had been placed right in front of me. The season has started, and these greenish-white fruits, with their distinctive knobbly appearance, are everywhere—ready and waiting for customers to buy, take home and enjoy.
A fruit that is different
Custard apple is one of those fruits that cannot really be compared with many others. It has its own appearance, texture, aroma and way of eating it.
In India, it is popularly known as sitaphal in many parts of the country. In Tamil, it is commonly called seetha pazham. The fruit has a greenish skin made up of many segments. When ripe, the flesh inside is soft, creamy and sweet. And that is perhaps where its English name comes from—the flesh is almost like a custard in its softness and texture. The fruit may look a little unusual from the outside, but once opened, it is quite a different experience.
Custard apple in South India
Custard apple is grown in several parts of India, including the southern states. It does particularly well in warm, relatively dry regions, and Maharashtra, Andhra Pradesh, Telangana, Karnataka and Tamil Nadu are among the important growing areas. In South India, the fruit is familiar in local markets when the season arrives. Depending on where you live and the local climate, the availability and timing can vary.
For many of us, seeing piles of custard apples in the market is itself a reminder that the season has arrived. There is something lovely about seasonal fruits. They don't remain available throughout the year in the same way. You wait for them, notice them when they arrive and make the most of them while they last.
The pleasure of eating a custard apple
Eating a custard apple is not like eating an apple, banana or orange. You cannot simply take a bite and finish it. First, you have to open the fruit and separate the soft flesh from its numerous seeds. The seeds are hard and should not be eaten. What remains is the delicious, creamy pulp. Its sweetness is distinctive—rich, soft and almost melt-in-the-mouth.
Some people love eating it chilled. Others simply scoop out the flesh with a spoon and enjoy it as it is. And perhaps that is enough. Not every fruit needs to be turned into a smoothie, dessert or elaborate recipe. Sometimes, a seasonal fruit is best enjoyed just as it is.
More than just sweetness
Custard apple is also known for its nutritional richness. The edible pulp provides dietary fibre, vitamin C and several minerals, along with natural carbohydrates that contribute to its sweetness. Like other fruits, it can be part of a varied and balanced diet. But beyond nutrition, there is something else that makes this fruit interesting. It is a fruit with character.
Its appearance is different. Its texture is different. Its seeds make eating it different. Even its name—custard apple, sitaphal, seetha pazham—changes from place to place.
A seasonal sight in the market
Yesterday, looking at those many custard apples in the market, I couldn't help thinking that they looked almost like a whole farm had arrived there. Rows and piles of greenish-white fruits were waiting for customers. Some were still firm. Some were beginning to ripen. And some were ready to be taken home and eaten.
This is one of the small pleasures of visiting a local market—the sudden appearance of a seasonal fruit reminds us that nature has its own calendar.
Custard apple season has begun.
And for those who love this unusual, creamy, sweet fruit, it is time to enjoy it before the season moves on to the next fruit.
Have you started seeing custard apples in your local market? And what do you call this fruit in your language?
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