A Custard Apple A Day…A Custard apple can also keep the doctors away. It may look strange but this is packed with the goodness of Vitamin C, iron and dietary fibre. Bite in!What’s in a name, you might ask. Simply put, the green fruit with a bumpy skin, sweet white
flesh and hard black seeds is called custard apple. Whatever the name, it is a gourmand’s delight. A little messy to eat with your fingers, the fruit is best had with a spoon, its fleshy scoop, its seed discarded. The best way to separate the seeds is to
scoop the flesh with a spoon, put it in a bowl and use the potato masher. Custard apple is called Bullock’s heart in England, Atis in the Philippines, Srikaya in Indonesia, Pinha in Brazil and Budda Head in Taiwan. In Thailand, it is called Luk Noi-Na, which is also the common name for a hand grenade! However, in most countries, a custard apple remains just a fruit. Not many people use it as an ingredient for exquisite recipes. Perhaps not many can imagine that it can lend itself to some great mock tails, smoothies, and even teacakes. When summer bids adieu and gold touches the leaves that is when you find the custard apple in the market. It doesn’t last too long, so picks yours now!Health Benefits of Custard Apple:Its natural sugar content is much better than that of processed sugar; it doesn’t overreact with the body’s insulin.It is called well-balanced food because it has protein, fibre, minerals, vitamins and
energy and little fat. 100gm of custard apple flesh provides energy nearly 110 per cent of our daily requirement of Vitamin C.It is good source of dietary fibre, magnesium and potassium.Though high in calories, it is rich in iron.Its leaves and flesh in paste form can treat boils, abscesses and ulcers.Bark fragments, packed against the gums, relieve toothache.
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