TAITUNG       Sugar-apple

Sugar-apple is the fruit of Annona Squamosa. The fruit is round to conical, with a thick rind composed of knobby segments. The color is typically pale green to blue-green, with a deep pink blush in certain varieties, and typically has a bloom. It is unique among sugar-apple fruits in being segmented, and the segments tend to separate when ripe, exposing the interior.

The “Damu” Sugar-Apple was first discovered in Taiwan approximately 30 years ago by the sugar-apple farmer Mr. Huang. It have a thinner skin with large knobs. Tastes creamy, fragrant and not overly sweet. A fully grown and ripe fruit could grow up to as heavy as 2.4kg. 

Taiwan is known as the country that produces the best quality of sugar-apple, with the most advanced farming technology and method in the world!

Taste and Texture
The flesh is fragrant and sweet, creamy white to light yellow, and resembles and tastes like custard.

Purchasing Principles
Choose green sugar apples with a yellowish color between the knobs on the surface. If the fruit is picked prior to the color changes it may not ripen or ripen properly. Choose sugar apples that are free from bruises and blemishes.

Health Benefits of Sugar-Apple
Sugar-apples are rich in anti-oxidants like vitamin C, which help get rid of free radicals from the body. The fruit is also rich in calcium, magnesium, iron, niacin and potassium.

Sugar-Apple and Coconut Semifreddo
Pikelet & Pie


  • 2 large custard apples
  • 300ml thickened cream
  • 125ml milk
  • 80g caster sugar
  • 3 egg yolks
  • 1 tbs vodka
  • 200ml coconut cream
  • toasted shredded coconut, to serve


  1. Peel and de-seed custard apples and cut or break flesh into pieces, being careful to remove any grainy sections.
  2. Heat the cream and milk in a saucepan until almost boiled. Meanwhile, whisk the sugar and yolks together until thick and pale. Pour the hot cream over the eggs, whisking continuously. Return to the saucepan and stir over low heat until custard has thickened. Stir coconut cream through, then set aside to cool.
  3. Stir the custard apple flesh (**Edit: and vodka!) through and pour into loaf tin lined with plastic wrap and freeze.
  4. To serve, remove parfait from tin. You may need to dip the base of the tin into warmed water to help the parfait release. Slice and serve with toasted coconut.