Custard Apple: Cultivation and Benefits
Custard apple is a tropical and subtropical fruit belonging to the Annonaceae family, which includes over 40 genera. The most significant genus is Annona, comprising about 50 species, with the most prominent being the Indian custard apple (Annona cherimola Mill) and others. The native origins of this plant vary depending on its type. Some species are native to tropical America or the West Indies, and they have also been found in Ecuador, Peru, and North America. Today, custard apple is cultivated in various regions worldwide.
This tree is not only valued for its fruit but also admired for its aesthetic appeal, making it a popular choice for garden decoration. The fruit is consumed once it ripens, becoming very soft. However, this softness can lead to spoilage, so it is recommended to consume the fruit quickly, often as part of desserts like ice cream or as juice.
Characteristics of Indian Custard Apple
The Indian custard apple is light green with a conical spherical shape. Its flesh is white, sweet with a slight tanginess, and contains few large seeds ranging from brown to black. A single fruit weighs between 150 to 500 grams.
Regions Where Custard Apple is Grown
It is believed that the Indian custard apple originated in valleys in Peru, Ecuador, and Colombia. In 1871, its seeds were introduced to California via Mexico. Notably, Spain is currently the world’s largest producer of custard apple, with approximately 30,000 dunams of orchards. The annual revenue from custard apple sales in Spain exceeds $25 million.
Environmental Conditions for Cultivation
To grow successfully, Indian custard apple requires specific environmental conditions:
- Temperature: Custard apple thrives in subtropical or moderately warm climates. Mature trees can withstand light frost, tolerating temperatures as low as -3.9°C, although they die at or below this threshold. Younger trees are more sensitive, dying at temperatures of -1.6°C or lower.
- Soil: This fruit can grow in various soil types, from light sandy soils to heavy clay. However, it prefers moderately fertile, well-drained soil with a pH of 6.5 to 7.6.
How to Cultivate Custard Apple
Several factors should be considered during cultivation:
- Seeds: Custard apple seeds remain viable for 2–3 years when stored in a dry location at 21°C, free from pests or fungi. The seeds begin to sprout after 21 days under optimal conditions but may take 40 days for full germination. They should be transplanted into 45 cm deep pots once the seedlings reach 7.6 cm in height to allow roots to develop properly.
- Watering: During active growth, custard apple trees require abundant watering. However, during dormancy, overwatering should be avoided as it may cause root rot, especially in cooler regions. Weekly intensive irrigation is recommended in April.
- Fertilization: Regular fertilization is crucial. Fertilizer should be applied every three months, with the quantity increased yearly until the tree starts producing fruit. Mature trees require fertilization only once a year.
- Pruning: Prune the tree during its dormant period to strengthen its branches, ensuring they can bear the weight of the heavy fruit.
Health Benefits of Custard Apple
Custard apple offers several health advantages, including:
- Cancer Treatment: Custard apple may help inhibit the growth and spread of cancer cells. Its leaves contain active compounds effective against various cancers, including lung, prostate, and breast cancer.
- Immune System Boost: The leaves contain nutrients that enhance immune system strength and reduce the risk of infections.
- Reducing Inflammation: Animal studies suggest that extracts from the spiny custard apple can lower inflammation markers associated with arthritis. However, further research is needed to confirm these findings.
- Regulating Blood Sugar Levels: Some animal studies indicate that custard apple extracts significantly reduce blood sugar levels. While promising, these studies used highly concentrated extracts, and more research is required to verify these benefits in humans.
