Sugar apple seems to be native to southeastern Mexico, in dry areas and up to 1000 m in altitude, although it grows well in regions of medium humidity.
The fruit is granular in appearance, juicy, soft, sweet and has aromatic flavor. The fruit measures approximately 2.4–3.9 inches height, 2.0–3.9 inches in diameter and weighs up to 240 g. The fruit is composed of loosely cohering segments, which project as rounded protuberances and are easily separated when the fruit is ripe.
Each fruit segment typically contains a ½-inch long, black to dark brown seed, of which there may be up to 40 per sugar apple. Most sugar apples have green skins, but a dark red variety is attaining some popularity. Fruit ripens 3-4 months after flowering in the spring.
The outer skin or rind is very thick with knobby segments that usually separates when ripe. The inner flesh is light yellow to creamy white in color, tasty and has similar taste to that of custard which suggests why it is also known as custard apple. The pulp may be eaten raw and it is used also to prepare juices, jellies, and compotes.
In some countries, the pulp is pressed to eliminate the seeds and then added to ice cream or combined with milk for a refreshing beverage. The fruit is almost never cooked, unless preparing for jellies or preserves. Some wine makers ferment the puree and juices into wine.
In accordance with the sweet taste of the fruit pulp, the amounts of sugars were found to be quite high (58% of dry mass). The triglyceride concentration was found to be very low.
Sugar apple is an excellent source of vitamin B6 which is essential for preventing the accumulation of homocysteine in the blood
Sugar apple
