Hortiforum

General Info – Sugar Apple, Sweetsop, Custard Apple

The Sugar Apple, a beloved and extensively cultivated species within the Annona genus, boasts a sweet, custard-like flesh that has led to its worldwide cultivation.
Its knobby, red or green-skinned fruits encase creamy, succulent segments, often harbouring an inedible black seed. While the flesh possesses a slight grittiness, its fragrance and exquisite taste make it a delightful treat when served chilled, or as an enriching addition to ice cream, smoothies, and cakes.
Now ubiquitous across tropical regions worldwide due to their adaptability, Sugar Apples trace their origins to the American tropics. Thriving in both tropical and subtropical climates, they are relatively unfussy about soil type, enduring periodic droughts and dry spells common in monsoon or seasonally wet and dry climates. While Sugar Apples can withstand light frosts once mature, exposure may lead to defoliation. In cooler climates, fruits may lack the sweetness and flavour of tropical fruits. Optimal growth and production are achieved in a sheltered location with fertile, loamy soil. High humidity throughout flowering and ample rainfall throughout flowering and fruiting will maximise production. An ideal location receives full sun and is protected from strong winds.
Sugar Apples typically reach a manageable height, seldom exceeding 8 metres, and can be easily maintained at a smaller size with their open crown and spreading form facilitating convenient harvesting. The pale green, elliptical leaves form a dense canopy. The green-yellowish flowers consist of three petals and emerge in spring to early summer.
An iconic tropical fruit, the Sugar Apple is a must-have for any tropical gardener, promising growers an authentic taste of the tropics.

Plant Profile/Properties