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The sugar apple is a popular fruit with a sweet custard-like flavor and distinct aroma. It is grown in tropical and subtropical regions worldwide and has many names, including sweet or custard apple in English. The fruit’s leaves and bark have been used for traditional herbal remedies in various parts of the world.
The sugar apple is the fruit of Annona squamosa, a tree grown in tropical and subtropical regions around the world. It is a popular fruit, especially in Central America, South America and the Caribbean, and can be used in fruit salads, smoothies, milkshakes or ice cream. Sugar apples have a distinct aroma and sweet custard-like flavor. They have a combed texture similar to pine cones and are typically 2-10 inches in diameter by 2-4 inches (5-10 cm) with thick greenish-grey skin. Cutting through the skin of the sugar apple reveals the white or pale yellow segments of the fruit, many of which bear 20 to 40 dark seeds that are toxic and cannot be eaten, although some varieties are seedless.
Spanish traders are believed to be responsible for spreading the sugar apple around the world in the late 16th and early 17th centuries. The original birthplace of the sugar-apple is unknown, but it is believed to come from the Caribbean. The apples and sugar are floating and this is likely to have further contributed to the global spread of the fruit. Over the years, the fruit has been grown throughout tropical and near tropical regions of the world. Apple and sugar crops are grown mainly in South America, Mexico, Florida, the Caribbean, Hawaii, Australia, Asia, Israel and Egypt.
All over the world, the sugar apple has many names. Anon, domestic anon, anona blanca, anon de azucar, anona de castilla, hanon, ata, ate, mocuyo, rinon and pinha are among the dozens of names for the sugar-apple. In English, the sugar apple is also known as a sweet or custard apple. It’s worth noting that “custard apple” is also the name of a distinct but related fruit, and the term could refer to either one.
The leaves of Annona squamosa have been used as a traditional herbal remedy in India for conditions such as dysentery, hysteria, fainting and ulcers. In other parts of the world, the tree’s leaves, unripe fruit, and bark have been used for dysentery, diarrhea, and other digestive ailments. Its leaves and bark are also often used as an astringent.
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