Sugar Apple

The original home of the sugar apple is unknown. It is commonly cultivated in tropical South America, not often in Central America, very frequently in North Mexico, the West Indies, Bahamas and Bermuda, and occasionally in North London.

The sugar apple is not particular as to soil and has performed well on sand, oolitic limestone and heavy loam with good drainage. Water-logging is intolerable. The tree is shallow-rooted and doesn’t need deep soil. Irrigation water containing over 300 ppm chlorine has done the tree no harm.

The ripe sugar apple is usually broken open and the flesh segments enjoyed while the hard seeds are separated in the mouth and spat out. It is so luscious that it is well worth the trouble. In Malaya, the flesh is pressed through a sieve to eliminate the seeds and is then added to ice cream or blended with milk to make a cool beverage. It is never cooked.

The green fruit, very astringent, is employed against diarrhea in El Salvador. In India, the crushed ripe fruit, mixed with salt, is applied on tumors.