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Sugar Apple

Sugar Apple


    The Sugar Apple has a thick, scaly rind with a creamy, sweet pulp which comes apart in segments, each containing a shiny black seed. The more common Sugar Apple is green, though there is a dark red variety that is becoming more commonplace. This knobby fruit has a delicate, creamy white flesh that has a minty or custardy flavor.

    Nutritional Value
    Parts of the sugar apple, their leaves and leaf extracts, can be used for medicinal purposes to benefit digestive problems and rheumatic pain.

  • USES

    The Sugar Apple is typically eaten fresh out-of-hand, served raw and chilled, as a dessert, or used to make ice cream or shakes. The fruit is almost never cooked, unless prepared for jellies or preserves. Sliced, this fruit makes a nice addition to a fruit salad. In Malaya, located south of Vietnam, the flesh is typically strained to make a puree to add to ice cream or milk for a shake. Some winemakers ferment the puree and juices into wine. The sugar apple is delicate and may come apart when ripe, requiring careful handling.


    The Sugar Apple is available mid-summer into fall.

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