Fruits of Viet Nam: Custard Apple (Mang Cau)

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Overview

In Vietnam, there are basically two kinds of custard apples: firm and soft. Both varieties can have various round or oval shapes. The peel is thick, green, and covered with white or green pollen. The pulp is white and contains black inedible seeds.

Description

In Vietnam, there are basically two kinds of custard apples: firm and soft. Both varieties can have various round or oval shapes. The peel is thick, green, and covered with white or green pollen. The pulp is white and contains black inedible seeds. When a custard apple is ripe, it is easy to peel. To eat: divide the fruit into pieces or peel it, use a spoon to eat the flesh, discarding the seeds and skin.

Custard apples ripen in July, but not all at the same time. Firm custard apples are densely grown in the south, mainly in Ninh Thuan and Ba Ria areas. Custard apple trees deliver fruit after three or four years of growth.