Custard Apple Gold

Sitaphal varies in size, shape, and appearance, depending on the specific variety and growing environment, and is generally 5 to 20 centimeters in diameter and 100 to 400 grams in weight. The fruits showcase an irregular, cordate, oval, or oblong shape with broad, curved shoulders tapering to a blunt tip. Sitaphal is a compound fruit made up of fused carpels. This composition gives the fruits a scaly, bumpy appearance, and each fruit will vary in its scale-like texture and definition. The fruit’s skin is thin, semi-rough, segmented, and tough when young, becoming delicate, easily broken, or bruised when ripe. When the fruits are young, the carpels are closely spaced and closed, and as they mature, the bumps will spread apart, making the skin thin and easily punctured. The skin ripens from green to yellow-green hues, and a yellow coloring should appear between the segments when ripe. The skin is also covered in a grey, powdery bloom. Underneath the surface, the white-to-ivory flesh is initially firm and develops a soft, melting, tender, and succulent consistency when ripe. The flesh glistens when opened and has a custard-like texture with a creamy, granular, tender, and slippery consistency. Glossy, black oval seeds are also embedded into the flesh, and depending on the variety, there can be many seeds, or the fruits are seedless, depending on the variety. It is important to note that the seeds are inedible and potentially toxic if ingested. Sitaphal releases a sweet, aromatic scent and will be soft to the touch when ripe. The fruits are traditionally eaten raw, discarding the skin and seeds, and have a mellow, tropical, fruity, sweet, floral, and musky taste with vanilla-like undertones.