If you're a home cook who's unwilling to let go of summer flavours just yet, the sweet taste of custard apples can add a tropical touch to your autumn desserts.
Cook Adam Liaw, of MasterChef fame, says the green-skinned fruit makes delicious sorbets, tarts and pies.
Unique texture ... custard apples are fresh and creamy.
Bad weather last year meant a slower season for Australia's custard apple industry but this autumn production is bouncing back.
An inspired Liaw shares his tips for cooking with custard apples.
Q. WHY DO YOU THINK CUSTARD APPLES ARE UNDERRATED BY CONSUMERS IN AUSTRALIA?
A. Let's face it, they're a funny-looking fruit. I think people see the spiky surface and aren't aware of the delicious, creamy fruit inside. I've never met anyone who has tasted custard apple and hasn't loved it.
Q. WHAT MAKES CUSTARD APPLES A GREAT AUTUMN FRUIT TO COOK WITH?
A. The most amazing thing about custard apples is the texture. It's fresh but creamy at the same time. This kind of unique texture produces almost unlimited possibilities in cooking. Their tropical sweet flavour brings all the tastes of warm summer days to autumn.
Q. WHAT SORTS OF DISHES CAN HOME COOKS CREATE WITH CUSTARD APPLES?
A. Home cooks are only limited by their imagination when it comes to cooking with custard apples. They're a heavenly match for desserts; wonderful sorbets, tarts and pies spring to mind when I think of custard apples.
Q. WHAT IS YOUR FAVOURITE WAY TO USE A CUSTARD APPLE?
A. This creamy custard-like taste lends them perfectly to sweet dishes. I love to freeze the flesh in a bowl with a little coconut milk and then whiz the whole thing in a food processor. It takes no work at all and you end up with a lovely little custard apple and coconut sorbet.
Q. ARE THERE COMMON MISTAKES PEOPLE SHOULD TRY TO AVOID WHEN COOKING WITH CUSTARD APPLES?
A. People often overheat the fruit, which causes it to loose flavour and texture. Custard apples should not be heated over 50 degrees Celsius. To avoid overheating, simply stir the custard apples just before serving.
Q. WHAT ARE YOUR TOP TIPS FOR USING THE FRUIT TO JAZZ UP AUTUMN MEALS?
A. It's a great ingredient tossed through Asian salads or even just stirred into ice cream as a super easy dessert.
Q. WHERE CAN PEOPLE BUY CUSTARD APPLES?
A. People can buy custard apples at their local supermarkets and green grocers from now through until October.
CUSTARD APPLE AND PASSIONFRUIT CHEESECAKE
Serves 8
INGREDIENTS
Crumb Crust:
1 packet gingernut biscuits
1/2 cup finely chopped toasted macadamias
100g melted butter
Filling:
250g softened light cream cheese
250g fresh firm ricotta cheese
1/2 cup caster sugar
3/4 cup custard apple
puree
1/4 cup fresh passionfruit pulp (about 4 passionfruit)
5 tsp gelatine
2 tbsp warm water
1/2 cup thickened cream, whipped
2 egg whites stiffly beaten, with a pinch of salt
Juice and zest of one lime, finely grated
INSTRUCTIONS
For the crust:
1. Break the biscuits into pieces with your hands. Put them into the bowl of a food processor. Process to fine crumbs. Add the nuts and process until fairly fine.
2. Remove to a bowl and stir through the melted butter. Press crumbs into the base and sides of a greased 20cm spring-form pan. Place in refrigerator to chill thoroughly.
For the filling:
1. Beat together the cheeses and sugar in a medium bowl until smooth.
2. Add custard apple puree, lime juice and zest, and passionfruit pulp and beat to combine.
3. Combine the gelatine and water in a small cup and stand in a pan of simmering water until dissolved. Beat cooled gelatine through cheese/custard apple mixture. Fold through the whipped cream and then the egg whites.
4. Pour into prepared shell, smooth top and chill overnight.
Tip: you will need a custard apple weighing about 500g - peel it and remove all the seeds. The best way to remove seeds is to mash the pulp with a fork. The seeds can then be picked out easily. Place pulp in a blender and blend until smooth puree.
(Source: Custard Apples Australia Inc)
AAP