Sugar Apples

Sugar Apples are not actually apples.

They are a tropical fruit borne on a deciduous tree that grows up to 20 feet (6 metres) tall. The tree can be propagated by seed or by grafting, and can start bearing fruit in 2 to 3 years.

The Sugar Apple is round to heart-shaped, 2 to 4 inches (5 to 10 cm) wide, and 4 to 8 inches (10 to 20 cm) tall. It will normally weight 3 to 16 oz (100 to 500 g), but larger sizes have been known.

The skin of the fruit ripens to light green or greenish-yellow, depending on the cultivar. It can be smooth, or have scales on it that look a bit like artichoke leaves. When ripe, the “scales” will separate a bit and show a pinkish tinge.

Inside the fruit, there is creamy-white, soft sweet pulp with up to 40 black seeds.

If the fruit is left on the tree past when it is ripe, it can split and fall apart.

Sugar Apples are mostly used for fresh-eating.

Cooking Tips

Sugar Apples are best eaten chilled; cut them in half and scoop out the pulp with a spoon, discarding the seeds.

Nutrition

Sugar Apple seeds are poisonous.

Storage Hints

Store unripe Sugar Apples at room temperature. Once ripe, store in the refrigerator and use within two days.

History Notes

Sugar Apples are native to South America.