IT'S still custard apple season and this fruit not only tastes good but it is especially good for you.
Commonly known as the "aristocrat of fruits" with a green bumpy skin. the inside is a taste treat while the fruit is also a well-balanced food having protein, fibre, minerals, vitamins, energy and little fat.
Custard apples are an excellent source of Vitamin C, a good source of dietary fibre, a useful source of Vitamin B6, magnesium and potassium, and with some B2 and complex carbohydrate..
Here are two fantastic custard apple recipes but you might want to leave out the bacardi from the trifle if you're making it for the children or grandchildren!
Information from www.custardapple.com.au Cheesecake Ingredients
- Base
- 1 pkt gingernut biscuits
- 125 melted butter
Filling
- 250g cream cheese
- 1/2 cup castor sugar
- 250 evaporated milk (cold)
- 3 teaspoons gelatine dissolved in 1/4 cup boiling water
- juice of 1 lemon or lime
- 1 large custard apple
Method
Crush the biscuits finely and mix with the melted butter. Press into a 20cm tart tray and chill for half an hour.
Dissolve the gelatine in water. Put custard apple flesh in a blender and blend until smooth. Whip the evaporated milk until thick. Mix all ingredients together. Pour into base and put in fridge to set.
Decorate with slices of kiwifruit and sprinkle shredded coconut and toasted almonds on top to serve.
Jamaican Trifle with Caramel Sauce
- 4 x 7.5cm/3in rounds honey and ginger loaf (or any sweet loaf cake)
- 2 tsp bacardi
- 2 bananas, peeled and sliced
- 1/2 custard apple,peeled and seed removed
- 100ml/3fl.oz. ice cream
- 55g/2oz caster sugar
- 100ml double cream
- 30g/1oz chopped walnuts
Method
1. Scatter the sugar over the base of a clean small non-stick saucepan.
2. Gently melt the sugar until caramel in colour.
3. Place a 7.5cm/3in round cutter on two small serving plates
4. Place a round of cake/loaf in the base of each ring
5. Top each round with half a teaspoon bacardi, then half a sliced banana, quarter of the custard apple, quarter of the ice cream, another round of loaf, and finally sliced banana
6. Swirl the cream and walnuts into the caramelised sugar7. Remove the metal rings leaving the stacked trifle8.
Serve each drizzled with caramel sauce, scoop of ice cream and top with walnuts
Recipe by Brian Turner on BBC TV's Ready, Steady, Cook.
