Custard Apples are medium to large in size and oblate to heart-shaped, averaging 8-16 centimeters in diameter and weighing 1-4 pounds. The skin is thin, tough, and knobbly with dark green flesh when young, and lightens to a pea-green or yellow-green when ripe. The cream-coloured flesh is soft and custard-like and encased in the flesh there are up to twelve hard, brown or black inedible seeds. Custard apples are juicy, creamy, sweet, and fragrant with a tropical aroma and hints of vanilla.
Custard Apples are an excellent source of vitamin B, vitamin C, iron, potassium, magnesium, copper, and dietary fiber. They are best suited for raw consumption. They can be cut it in half, served with shredded coconut, nuts, light cream, or sugar, and scooped out with a spoon to be eaten fresh. The pulp can also be used in salads, smoothies, ice creams, blended into baked goods like muffins and crumbles and can be served with honey, low-fat ricotta, and cinnamon on bread as a bruschetta.