Sugar Apple

The pulp of the sugar apple is white or creamy white with a custard-like consistency and a sweet pleasant flavor. Caution: The small, shiny dark brown seeds which are embedded in the pulp are somewhat toxic and should not be chewed or swallowed. Sugar apples are produced in south Florida, primarily in Miami-Dade county, and ripen August through November. Green- and red-types are grown. As green-type sugar apples mature, fruit color changes from green to yellowish green. As red-types mature, they take on a darker purple color. Fruit should be allowed to ripen (soften) at room temperature before being refrigerated. Ripe sugar apple may only be stored for 2 to 4 days. Sugar apple is primarily consumed fresh, as a dessert fruit. The pulp may be incorporated into ice cream and milk shakes. The fruit contains some vitamin C and A.

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