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New Custard Apple Recipes |
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More and more recipes featuring custard apple as an ingredient are being published. This is mainly a result of our industry's domestic promotion program overseen by Horticulture Australia Limited which is bringing the fruit to the consumers' attention in a very positive way. Custard apples should be part of a healthy diet and combine well with other foods for a low-fat tasty combination.
Ingredients
- packet of sponge fingers
- 2 cups custard apple puree
- ½ cup raspberry jam
- 1 large banana, thinly sliced
- ½ pint whipping cream
Layer half sponge fingers in bottom and around sides of a two pint serving bowl. Sprinkle fingers with brandy or a liqueur.
Spread 1/3 of the puree over bottom layer and swirl in one-third of the raspberry jam into the custard apple pulp.
Top with one-third of the sliced banana. Repeat layers of sponge fingers, pulp,jam and banana and all finished.
Top with whipped cream. Best made close to serving. |
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Ingredients
- 3tsps gelatine
- 1/3 cup boiling water
- 500g soft light cream cheese
- ½ cup caster sugar
- 190ml cream
- 2 custard apples, cut into segments, deseeded and pureed with a squeeze of lemon
Dissolve gelatine in one-third of a cup of boiling water.
In a bowl beat softened cream cheese thoroughly then add gelatine mixture, caster sugar and cream.
Add custard apple puree and beat until smooth.
Pour into 8 dessert glasses or pots. Refrigerate for 2-3 hours. |
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Rhubarb and Custard Apple Dessert |
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- 1 custard apple
- 1 bunch fresh red rhubarb
- 2tsp soft brown sugar
- 1 peeled chopped green apple
- squeeze of lemon
Cut a ripe custard apple in half. Remove the seeds.
Cook rhubarb with a squeeze of lemon, brown sugar and green apple |
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Ingredients
- 2 minced shallots
- 4 cloves garlic minced
- 1tbsp butter
- ½ cup dry white wine
- ½ cup fish stock (can use chicken stock)
- 1 custard apple, pureed (about 1 and a quarter cups of puree)
- salt and pepper
- 1 small minced chilli (jalepeno) optional
Method
Saute shallots and garlic in butter
Add white wine and cook until reduced to a glaze
Add stock and simmer until reduced
Stir in custard apple puree and season with salt and pepper
Add minced chill if using
Heat gently over a low flame until thickened. |
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Thai Red Curry of Chicken and Custard Apple |
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Thai Red Curry of Chicken and Custard Apple
Ingredients
- 2 410 g tins of light coconut milk
- 2 Tbsp red curry paste
- 1 kg chicken thigh meat, trimmed of skin and fat, cut into 2 cm pieces
- 500 mL water
- 150 mL Thai fish sauce
- 1 large lime, juice of
- 2 tsp caster sugar
- 6 kaffir lime leaves, washed and torn
- 2 medium red chillies, seeded and sliced on the diagonal
- 12 stalks Thai sweet basil, leaves only
- 1 medium custard apple, peeled, seeded and broken into segments
Method
if you like a hot curry, leave the seeds in the chillies. Add Custard Apple segments (seeds removed) just prior to serving. The best way to remove the custard apple seeds without mashing the pulp with a fork is to scoop out the seeds with the tip of a knife.
SERVES: 6 person(s)
PREPARATION TIME: 10 minutes
COOKING TIME: 45 minutes
PREPARATION & COOKING DIRECTIONS
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Add 200 ml coconut milk to a hot fry pan or wok and simmer for five minutes.
Stir in the red curry paste and simmer for another five minutes. Gradually pour in remaining coconut milk and water, stirring constantly, then add the chicken pieces. Simmer gently 15 minutes.
Add remaining ingredients except custard apple. Taste for sugar, salt fish sauce and lime juice and adjust if necessary. Simmer another 15-20 minutes or until chicken is cooked. Turn off heat, add custard apple and stir through - don't let the custard apple cook. Serve immediately with steamed jasmine rice.
NUTRITIONAL INFORMATION
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Calories: 366 cals
Kilojoules: 1,540 kJ
Fat: 16.0 g
Carbohydrates: 18.0 g
Protein: 40.0 g
Cholesterol: 116.0 mg
Sodium: 2,451 mg
Saturated Fat: 1.8 g
Fibre: 2.0 g
(per serving)
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Chicken with Custard Apple Sauce |
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A New Take on Using Custard Apples
For a fabulous main course try this one. The chicken stays moist and tender. Best served with a mash to soak up the sauce.
- 250ml (1 cup) custard apple puree
- 200ml plain yoghurt (low-fat is good)
- 3tbsp caster sugar
- 8 chicken pieces (skin on)
- 3 onions, sliced
- 4 cloves garlic, chopped
- 125ml chicken stock
- olive oil
Method:-
Mix together 250ml custard apple puree, 200ml thick plain yoghurt, and 3 tablespoons caster sugar. Set aside.
Heat a little olive oil in a large pan with a lid and brown the chicken pieces quickly.
Meanwhile, slice the onions and chop the garlic finely. Remove the chicken pieces from the pan and gently cook the onion and garlic until soft and golden.
Add the chicken stock and stir to deglaze the pan, return the chicken to the pan, cover and simmer slowly until tender, about 45 minutes.
Remove the chicken pieces. Reduce the remaining liquid in the pan to about 1/3 of a cup. Add the custard apple mixture to the liquid in the pan, stir well and season to taste. |
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