Sugar apple (Annona squamosa), sometimes called a sweetsop or custard apple, is a native of tropical climate in the Americas and West Indies and widely cultivated in Southeast Asia. This knobby fruit has a delicate, creamy white flesh that has a minty or custardy flavor.

The fruit has a thick scaly rind with a creamy, sweet pulp which comes apart in segments each containing a shiny black seed. The flesh is fragrant and sweet, creamy white through light yellow, and resembles and tastes like custard.

Sugar apple is high in energy, an excellent source of vitamin C and manganese, a good source of thiamine and vitamin B6, and provides vitamin B2, B3 B5, B9, iron, magnesium, phosphorus and potassium in fair quantities. Some studies prove that sugar apples are loaded with vitamin A and antioxidants assisting to rebuild tissues and protects cell structure which makes the skin shine and soft as well as hair is luxuriously smooth. It also has high content of potassium more than in bananas, which is essential for supporting heart health as well as balancing sodium levels and lowers blood pressure.

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. This fruit is almost never cooked, unless preparing for jellies or preserves. Sliced, this fruit makes a nice addition to a fruit salad.

In south of Vietnam, the flesh is typically strained to make a puree to add to ice cream or milk for a shake. Some wine makers ferment the puree and juices into wine. The sugar apple is delicate and may come apart when ripe, requiring careful handling.

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