The Fascinating Story of Custard Apple
The custard apple is a tropical fruit that grows on trees. It is native to the Caribbean islands and some parts of Central America and northern South America. It was first introduced to India by French settlers in the 1670s, before spreading to other countries such as Mauritius, Seychelles and Pondicherry (now Puducherry). The name “custard” comes from its soft flesh which makes it good for poaching or making preserves. The fruit is also called sitaphal or Seetha Pazham which means “golden seed” in the Tamil language; hence its name Sitaphal/ Sitaphala.
Also known as sitaphal or Seetha pazham, the custard apple is a unique tropical fruit, and its history as well as its distinct taste has garnered it a reputation for being exotic. It is also known as sitaphal or Seetha pazham, the custard apple is a unique tropical fruit, and its history as well as its distinct taste has garnered it a reputation for being exotic. The custard-like texture of this fruit makes it easy to eat raw. When cooked, however, the custard turns into a thick sauce that has been likened to ice cream! The fruit is native to the Caribbean islands, Central America and northern South America. It is also found in India, Southeast Asia, the Philippines and Africa.
As if that weren’t enough already—it’s citrus! Cuties like this are known as “citrus” because they contain acidic juices that make them taste like citrus fruits. It is said that Christopher Columbus brought the fruit to the Caribbean islands from South America during his expedition there in 1494. The fruit is known as custard apple due to its creamy white colour and smooth texture. Its name comes from its resemblance to an egg custard, which was once considered a delicacy by early settlers on these islands.
Around 1526, King Francis I of France sent some saplings of custard apples to Reunion Island, which was then known as Bourbon in honour of his house. In 1526, King Francis I of France sent some saplings of custard apples to Reunion Island, which was then known as Bourbon in honour of his house. The island is an island off the coast of Madagascar and was once a French colony. It’s also where Captain James Cook discovered Australia (although he never actually went there). From there, it spread to the neighbouring Mauritius and Seychelles islands.
However, it wasn’t until centuries later that they were introduced into Britain through trade routes with India or China before being exported by British merchants into other countries such as France during the 18th century when Napoleon tried unsuccessfully for another French empire overseas! The French colonists who settled in Pondicherry, India, introduced the fruit there in the 1670s. Many trees were planted by them alongside roads so that travellers could rest under their shade for some time.
Custard apples are tropical and need a warm climate to grow well. Their natural habitat is found between 40 degrees north latitude (which includes all parts of India) and 41 degrees south latitude (the southernmost tip of Australia). They also grow best near the equator because this area receives more sunlight throughout the year than any other part of Earth’s surface; however, they can be grown anywhere where temperatures range between 0°C – 50°C during summer months or 0°C – 35°C during winter months.
In India, it came to be known as shita-phal or shita-pazham due to its cooling properties and milky white flesh. The fruit is eaten as a dessert and also makes a refreshing juice drink called kairi (literally “cooling”). It was believed to be an aphrodisiac. According to Greek mythology, it was named after Aphrodite’s son Eros who dropped some seeds from heaven when he was hit by an arrow from Cupid.
The name comes from the Latin word for “fruit” (custos) combined with “apple,” which refers to its shape and colour (applanatum). The custard apple is a sweet, juicy and delicious fruit that can be eaten raw. It has a unique texture and taste, which makes it perfect for desserts. The fruit is also used for juicing and medicinal preparations. It can be eaten fresh as well as preserved in sugar syrup or boiled down into jam or wine jelly!
