Wow. Congratulate me on a title that is so googlable that my webphone is going to be ringing off the hook.
Here comes a long story short. I have a good friend Bryan who runs a website for wine in Ontario called Winealign, so that when you are standing in a liquor store and don’t know which wine to choose, you can look at his app or site and see how that wine is rated by a number of accomplished wine critics. If they think it stinks, you put the wine down (especially if it’s expensive!), and if it’s good, you put it in your little mini cart. Good site. Anyway, he texted to tell me that one of those good critics dropped off a mess of bottles that had only had one tasting sip taken from them and that they were up for grabs with a clock ticking away toward their impending expiration. I sped over and walked away with two bottles.
And this is my apology for using the word “Virgin,” in this title. I was knee deep in wine, so I didn’t add rum to this recipe, but I think that you probably should as long as you’re of legal drinking age and won’t be driving home, of course.
In the same day that two wine bottles sat on my counter waiting for my day to end, I made my way to our local organic fruit market that is teensy but that often offers interesting fruits and veggies from near and far. I was excited to see something that I didn’t recognize – fruits the same colour as avocados that had the texture of the back of an Ankylosaurus.
(I can’t resist fruits wearing clothes)
I soon found out that they are nicknamed, “custard apples,” also called atemoya, cherimoya, pawpaw, soursop, sugar-apple, bull’s heart, or bullock’s heart. How do you like me now, webphone? They’re native to New World tropical climates at low elevations and are high in Vitamin C.
And news to me – they might be the nicest fruit I’ve ever tasted, and that’s not the wine talking. According to this website I agree with Mark Twain that “the custard apple is the most delicious fruit known to man.”
I bought two at $3.50 each, which I thought was pricey, but I didn’t know at the time that they would be amazing. I was a little annoyed at my fruit market when I brought them home, because as I read about them I learned that they should be dark green and not black when ripe. I considered returning them, but by then I had already eaten one.
They’re easy to eat. Just eat the white flesh from around the hard black seeds, and scrape the inside of the skin with a spoon. The flesh has the consistency of a mildly grainy pear, but is creamy and comforting. Since the first fruit had disappeared into my stomach quickly, I vowed to make the second into some kind of recipe. I found this website which suggested making it into drinks, and so I made up my own, here:
Custard Apple Pina Coladas (serves 1 well)
- Blend together….
- 1/2C custard apple flesh, separated from seeds and skin
- 2Tbsp frozen lemonade concentrate
- 2Tbsp “exotic” yogurt (mine said it was pineapple/coconut)
- 1/2C milk or soy milk
- 5 medium ice cubes
- Rum as desired
Results: This tasted just like a rich pina colada. Completely delicious!
Rating: 4 Yums. I can’t recall whether my highest rating is 4 or 5 yums, but custard apples deserve a high end opinion. If I ever see them again while I’m pushing a cart, I’ll throw a few in without hesitation.