Tuesday, 25 June 2013

Custard apple and vanilla mouse (raw)


How fascinating are these little green nobly fruits! I love the texture of their white silky flesh. When you get one that is perfect, soft to touch but not too soft and squishy, it's a real treat. It has a really unique flavour I can't fully describe. It has a soft creamy texture and some say it taste something like pineapple, papaya and banana combined. I couldn't really say that. It's very unique. 

I've promised myself that
I will put a tree in my garden as they grow so well around here on the North Coast NSW. It grows well in a subtropical and tropical environment.

These are a great winter fruit and make a fabulous winter dessert. Other than citrus there really isn't much in the early winter months around here. Their season usually begins in July-August and is still going in early Spring. This dessert makes a wonderful sweet for any dinner party.

Not only are these guys delicious but they are also nutritious. Custard apples are a well-balanced food having protein, fibre, minerals, vitamins, energy and little fat. They are an excellent source of Vitamin C, a good source of dietary fibre, a useful source of Vitamin B6, magnesium and potassium, and with some B2 and complex carbohydrate.

This just reminds me to eat a variety of fruits and vegetables and eat when in season and one is sure to get all the nutrients that one needs. 

Makes = 4-6 tumbler glasses
1 cup of soaked cashew (for 1 hour)
2 cups custard apple flesh (remove the seeds)
1 vanilla bean, scrape of it seeds
1/4 cup light agave
pinch good salt
1 1/4 cups filtered water
1/4 cup orange or mandarin juice
2 tbs psyllium husks

Place the soaked cashews in a blender with the filtered water above and blend until creamy. 

Add the remaining ingredients and whiz until it has all been combined and is soft and fluffy. 

Pour into lovely glasses or tumblers and place in the fridge for 10 -15 minutes and then serve.

It's gorgeous with passion fruit on top!
4-6 passion fruits (one per dessert) and top with passion fruit pulp. Spoon onto each one some juicy, full, passionfruit pulp, another divine winter fruit in season.

Please note: This dessert is best made just before you want to eat it or an hour before. The custard apple and cashews can tend to brown, so best served fresh. However, once topped with passionfruit you can't really tell.


  1. Growing up in PNG I used to love custard apples but they are just not the same here......very floury. This looks very interesting.

    1. Hi Debbie, I've not tasted a custard apple outside of Australia but I know with the ones here you have to get them when they are just ripe or they can get very sugary and floury. In this recipe you get the wonderful unique flavour of the custard apple with the creaminess of cashews, it works really well! Let me know if you make it and what you think! anthea xo

  2. wow! looks so very yummy and I wanna taste this also!
    This is really interesting because all the ingredients are easy to found in the marktet. Thanks for sharing♥
    from cakes bakery in Brooklyn