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Sitaphal (Custard Apples)
Introduction:
Botanical name: Annonaceae Reticulata
Other names: Cherimoya, Bullock's heart, Sitaphal
(Hindi)
- This is a fruit which one can say looks rough and
tough, and definitely not delicate and appealing from
the outside. One may say its looks do decieve, as the
inside segements are of absolute custard smoothness,
with black shiny seeds embedded in them. Therefore the
name "custard" apple.
- The outer green cover is segmented like an oversized
honeycomb. It is usually thick and rough and hard if
the fruit is not ripe enough. It is usually the size of
a orange or apple. When the ripe the inside is a creamy
offwhite, and some varieties have hardly any seeds.
The sweet, pulpy flesh has a peculiar fragrance which
by itself is very tempting, but does not blend easily
with other fruit. It is mainly eaten as is, and used in
sorbets,fruit salads, and other solo fruit recipes.
- The fruit may be either cut or just twisted open into
two halves. The flesh is then either eaten some
segments at a time, discarding the seeds and skin, or
scooped with a spoon and eaten, leaving a cup shaped
hollow exterior. Though the seeds if swallowed
mistakenly, may just be harmless, their kernels if
bitten have a toxic effect.
- Custard apples provide sugars that give sustained
energy and do not over- react the body's insulin like
other processed sugars. The leaves of this tree are
used to make blue or black natural dyes. The wood of
the cherimoya tree has been used to make yokes for
oxens since decades. Powdered bark is used in healing
injured and weak gums and roots of our dental
framework.
- Seeds, leaves and young raw friut are used for making
insecticide and lice killers.
- Raw fruit may be easily ripened by warpping in newpaper
and covering with a warm blanket.
- Though this fruit may be relished best eaten as is when
just ripe, not underdone or overripe, some very unusual
and surprisingly tasty recipes can be made from it.
It is a bit f a job dicarding the seeds for using the
flesh of the custard apple. But once you get the hang
of it, it isn't that difficult either: Choose a variety
which has minimal seeds and thick pulpy segments.
Usually such varieties have large `eyes' or outer
segments.
Note:
Removal of seeds: Scoop out the pulp onto a plate with
a spoon. Bruise the segments by pressing over the seeds
with a the back of a fork. Then press out the seeds and
discard. It is easier to work with one fork in each
hand for support. Use as required. One largesized
custard apple will give approximately 3/4 cup pulp.
Sugar used in recipes depends on the sweetness of the
fruit. For chilled recipes make the mixtures extra
sweet, since chilling loses some amount of sweetness.
In the ensuing recipes by pulp I mean the flesh removed
after discarding seeds, but otherwise the segments not
totally mashed. Puree means the pulp has been run in a
mixer to make a smooth paste.
Making time does not include the time required to
deseed the flesh of the custard apples, since this has
to be done for any recipe, other than eating the fruit
as is.
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