Custard Apple with Ginger and Lemongrass Syrup

Custard Apple with Ginger and Lemongrass Syrup

Preparation time: 5 minutes
Cooking time: 8 minutes
Serves: 4

Ingredients:
2 large custard apples (4 cups), cut into segments, seeds removed
2 cm piece fresh ginger
1 fresh lemongrass stick
80 grams caster sugar
300 ml water
1/3 cup pure apple juice, no added sugar/no preservatives
2 tablespoons fresh lime juice
1 lime, zested

Method

1/ Peel ginger, slice thinly. Bruise (lightly crush with the handle of a large knife) lemongrass and slice into rings.

2/ Put sugar and water in a small heavy based saucepan. Over a low heat stir to dissolve sugar.

3/ Bring to the boil, reduce heat, and add ginger and lemongrass.

4/ Simmer for 8 minutes or until syrup reduces and thickens slightly.

5/ Remove from heat and cool completely. The syrup can be refrigerated until needed.

6/ Strain syrup before serving.

7/ Divide custard apple between 4 glasses. Add apple juice, zest and lime juice to cooled syrup.

Custard Apples, The healthy sweet treats are back.

The time has come for those longing for the luscious, sweet and creamy taste of the glorious custard apple with the season now underway!

More and more people are gradually learning the secret that custard apples will also pair with many meal choices, whether sweet, savoury or even as a cocktail inclusion.

You can also feed custard apples to toddlers, by simply mashing custard apple and banana with squeezed orange juice giving them a quick, healthy and ?treat? like snack.

With custard apples being a low GI food, they are a healthy, sweet option that help reduce overeating and assist those with diabetes to control their blood glucose levels. They are also packed full of vitamin C, potassium and other nutrients our bodies need on a daily basis.

Custard apples are natives of South America but Queensland is one of the world?s largest commercial producers. Despite the recent heavy rains in Queensland, the industry is expecting an above average quality harvest in 2008.

Available March to October in supermarkets and all good grocers, you simply have to buy a few and indulge in a healthy sweet treat.

Health and Nutrition

Custard apples are a Low GI fruit (GI 54).

Low GI foods slowly trickle glucose into the blood stream, which keeps energy levels balanced meaning you will feel fuller for longer between meals. This reduces the risk of coronary heart disease, obesity and helps to manage type 2 diabetes and Polycystic Ovarian Syndrome1.

Custard apples contain protein, fibre, minerals, vitamins, energy and very little fat. They are also an excellent source of vitamin C, vitamin B6, magnesium, and potassium with some B2 and complex carbohydrates.

100 grams of custard apple flesh will provide over 110 percent of the recommended daily allowance of vitamin C and almost 10 percent of your daily magnesium needs.

Their nutritional value is highest when they are ripe and ready to eat.

Did you know...?

Custard Apples are a member of the Annonaceae family. They are natives of South America but Queensland is the world?s largest commercial producer (grown also in Northern NSW).

When the fruit is mature the colours range from a light green or jade to a dark green depending on variety.

The fruit takes between 20 and 25 weeks to reach maturity in sub-tropical climates.