Custard apple and soursop: telling them apart and enjoying them
Many people mix up the sugar apple with the soursop, yet they are two very different fruits in both shape and taste. One is sweet and creamy, the other large, tangy and juicy. Let us get to know both so you can pick the right one for whatever you are making.
1. Varieties and famous growing regions
The sugar apple (also called “na” in the north) is small and round, its skin divided into knobbly segments, with sweet, fragrant white flesh. The soursop is many times larger, covered in soft spines, with juicy white flesh and a signature sweet-sour taste.
- Sugar apple is closely tied to Tay Ninh province, especially the foothills of Ba Den mountain, which yield richly sweet, nationally known fruit.
- Soursop is widely grown in the Mekong Delta, in provinces such as Tien Giang and Hau Giang, and is ideal for juices and smoothies.
- There are also the firm “dai” and softer “bo” types of sugar apple — the firm kind holds together better and travels and keeps more easily.
2. When they are in season
Sugar apple is generally in season from around June to September, peaking in late summer and early autumn when the fruit ripens naturally and tastes sweetest. Soursop bears fruit through much of the year but is most plentiful and flavourful during the southern rainy season.
3. Nutrition and benefits
Both fruits are rich in vitamin C, fibre and a few minerals, contributing to a balanced diet. Soursop is especially loved for its refreshing tartness, which is welcome on a hot day.
- Rich in vitamin C, which may support natural immunity.
- Plenty of fibre, contributing to healthy digestion.
- Natural sweetness that can replace processed sweets in a meal.
When eating either fruit, discard the seeds — those of both types should not be swallowed or chewed open.
4. How to choose a good one
- A good sugar apple has plump, well-spaced segments with pale gaps between them and gives slightly when held.
- Avoid rock-hard fruit with tightly closed segments — that is underripe and will taste astringent.
- For soursop, pick a fruit heavy for its size with soft spines that gives a little when pressed — a sign it is nearly ripe.
- Steer clear of fruit with large dark bruises or weeping spots, which often mean it is spoiling inside.
5. Storing
- Keep firm fruit at room temperature for a few days to ripen, then move it to the fridge.
- Ripe fruit is best eaten within a day or two, as the flesh softens quickly.
- To keep it longer, scoop out soursop flesh, remove the seeds and freeze it for smoothies.
6. Ways to enjoy and mix
Sugar apple is at its best eaten fresh, pulling apart the segments to enjoy its sweet, creamy flavour. Soursop shines blended into a smoothie with a little milk and ice, or mashed with a touch of sugar as a sweet-tart dessert.
- Soursop smoothie: blend the flesh with condensed milk, fresh milk and ice for a cool glass.
- Sugar apple stirred through yoghurt with shaved ice is a favourite snack among younger eaters.
When blending soursop, pass it through a sieve to remove all seeds and fibres for a smoother, cleaner drink.
Whether you love the creamy sweetness of sugar apple or the tang of soursop, Farm to Door selects fruit ripened just right at the orchard and delivers it to you at its freshest.
