Custard Apple - Certified Organic

Grown on certified organic orchards in Myocum, by the team at Concsious Ground, in the subtropical hinterland behind Byron Bay - the terroir the Annona family actually wants: humid, frost-free, volcanic soil. What they taste like Custard by name, custard by nature - the flesh is soft, granular and sweet, somewhere between banana, pineapple and vanilla custard, with a faint tang underneath. Texture is spoonable, not crunchy; think ripe pear crossed with yoghurt. How to use Halve and eat straight with a spoon - the classic way Scoop the flesh into smoothies, lassis, or yoghurt bowls Blend and freeze for a dairy-free sorbet Fold through a fruit salad or serve with a squeeze of lime Discard the glossy black seeds and the skin - neither is edible How to store Firm fruit ripens at room temperature over 2–4 days - it's ready when it yields gently to thumb pressure, like a ripe avocado. Once ripe, move it to the fridge and eat within 1–2 days; the flesh browns and softens fast. Don't refrigerate while still firm — it stalls ripening and dulls the flavour. Nutritional profile (per 100g) 94–101 calories 25g carbohydrates, 2.4g fibre 19mg vitamin C (21% DV) 382mg potassium — more per gram than banana Vitamin B6, magnesium, small amounts of iron and calcium Naturally fat-free, sodium-free Whole food, grown the way it should be This isn't a fruit engineered for shelf life - it's a nutrient-dense, minimally processed whole food, certified organic from soil to skin, picked and ripened close to where it's eaten rather than shipped green across a continent.