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The sugar-apple or sweet-sop is the edible fruit of Annona squamosa, the most widely grown species of Annona and a native of tropical climate in the Americas and West Indies. Spanish traders aboard the Manila galleons docking in the Philippines brought it to Asia. Wikipedia
The sugar apple, also known as sweetsop or custard apple, is a tropical fruit that belongs to the Annonaceae family. Its scientific name is Annona squamosa. The fruit is native to the tropical Americas but is now cultivated in many tropical and subtropical regions around the world.
The sugar apple is a small to medium-sized fruit with a rough, greenish-yellow or brownish-green skin that has a scaly appearance. The flesh of the fruit is creamy white and has a custard-like texture, hence the name "custard apple." Inside the flesh, there are numerous black seeds that are not usually consumed.
The flavor of sugar apples is sweet and fragrant, often described as a blend of pineapple, banana, and strawberry. It is commonly eaten fresh, scooping out the flesh with a spoon. Some people also use the fruit to make shakes, smoothies, ice cream, or desserts.
When selecting sugar apples, look for fruits that are slightly soft to the touch and have a sweet aroma. Avoid fruits that are overly soft or have blemishes or mold. The fruit can be stored at room temperature until ripe and can be refrigerated to extend its shelf life.
Overall, sugar apples are a delightful tropical fruit known for their sweet flavor and creamy texture. If you ever have the opportunity to try one, I recommend giving it a taste!
Sugar apples are not only delicious but also offer several nutritional benefits. They are a good source of vitamin C, dietary fiber, and various minerals like potassium and magnesium. They are also low in fat and cholesterol.
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