5 must-try recipes to celebrate custard apple season

Custard apple, also known as sitaphal in India, is a tropical fruit cherished for its creamy texture and naturally sweet taste. Rich in fibre, vitamin C, potassium, and antioxidants, custard apple is not only a tasty delight but also promotes digestion, immunity, and heart health. As the season arrives, there’s no better time to explore innovative ways to use this fruit in your kitchen. Here are five delightful Indian recipes that bring out the best of custard apple while keeping your taste buds excited.

Phirni is a beloved North Indian dessert made with ground rice and milk, typically flavoured with cardamom and saffron. Replacing sugar with the natural sweetness of custard apple pulp elevates this dessert, giving it a velvety texture and rich fruity aroma. To make, boil rice in milk until soft, blend custard apple into a smooth pulp, and mix in gradually with a pinch of cardamom. Chill for a few hours, garnish with chopped pistachios, and serve as a refreshing, nutrient-rich dessert during summer evenings.

Nothing beats the heat like a creamy, chilled lassi. Custard apple lassi combines probiotic-rich yoghurt with ripe custard apple pulp for a naturally sweet, cooling drink. Blend the pulp with chilled yoghurt, a dash of honey or jaggery, and a pinch of roasted cardamom powder. For added flair, top with crushed nuts or a sprinkle of cinnamon. This drink is not just hydrating but also packed with vitamins and minerals, making it perfect for a post-lunch refresher.

Halwa is a traditional Indian sweet often made with carrot or semolina, but custard apple adds a unique flavour profile. Cook grated custard apple with ghee, a little milk, and cardamom powder until it thickens. Sweeten lightly with jaggery or sugar, and garnish with cashews and saffron strands. Sitaphal halwa is soft, fragrant, and indulgent, perfect for festivals or special occasions. It’s a modern twist on a classic sweet that retains the essence of Indian flavours.

Homemade custard apple ice cream is simpler than it sounds. Whip heavy cream until soft peaks form, fold in custard apple pulp along with a bit of condensed milk, and flavour with a pinch of cardamom or nutmeg. Freeze for several hours, stirring occasionally to maintain a smooth texture. The result is a creamy, naturally sweet ice cream that’s far healthier than store-bought versions, capturing the tropical essence of Indian summers.