Sugar apple
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Major Growing Areas
Sugar apples are also known as sweetsops. Native to South America, they are subsequently cultivated in tropical regions in Asia, such as Malaysia, Indonesia, the Philippines, Sri Lanka and China, etc.
Varieties
Major varieties of sugar apples include Thai Lessard, Kampong Mauve, Cuban Seedless, Brazilian Seedless and Atemoya (Pineapple Sugar Apple).
Nutritional Values
Sugar apples are rich in potassium, iron and dietary fibre.
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| Per 100 g (Approx. over ½ sugar apple) |
| Energy |
94 kcal |
| Vitamin C |
36.3 mg |
| Dietary Fibre |
4.4 g |
| Potassium |
247 mg |
| Iron |
0.6 mg |
Buying Tips
A sugar apple is considered superior in quality if its skin has a firm texture and is light yellow with a green tint in colour, with small cracks between the knobs on the surface. The pulp is soft, smooth, sweet and moist.
The pulp of an overripe sugar apple is drier and has a powdery texture, making the taste unappealing. Avoid buying sugar apples with knobs that have already turned black or with skin that has already cracked open.
Interesting Titbits
Sugar apples can be processed into jam, juice and fruit wine.
One Serving of Fruit is Approximately Equivalent to:
½ large-sized sugar apple
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