Changes

'''The custard apple is surely one of the most delicious fruits found in Madagascar. Once tried, the fruit is extremely addictive and becomes hard to resist to eat more.'''

The bumpy appearance of the fruit does not give away what for a treasure hides inside. The size of a custard apple varies from the size of a small apple to the size of a newborn's headlarge grapefruit. A ripe fruit is light green, turning yellow or sometimes even brownish. An almost too ripe fruit will fall break apart when touchedhandled, but can still be eaten.

For consumption the custard apple is best sliced into half and eaten with a spoon. The very highly nutritious creamy-white pulp is soft, sometimes a bit wobbly, and extremely sweet. Whilst eating one can feel the fruit sugar crystals on between the tongueteeth. There are quite a few black seeds hiding between in the fruit flesh, which cannot be eaten. Sorting the seeds out those seeds with a spoon or the tongue can be a sticky matter but is definitely worth the effort!

A custard apple is high in energy and rich of in vitamin C, thiamine, potassium and magnesium. Although the fruit has a high sugar content, the glycemic index is low.

Other names for custard apple are ''sugar apple'' in English, ''pocanelle'' in French and ''[[konikony]]'' or ''voanjato'' or ''[[voazato]]' in Malagasy, especially in the northern part of the island.