Custard apple fruit seeds ( Annona Reticulata ) - ssit

Custard Apple Seeds (Annona Reticulata)
Scientific Name:- Annona reticulata
Category :- Fruit seeds
Shape:- oval
Size:- 1 cm
Color: -Red
Usage: – Germination (not for oil extraction)
Age: -Fresh(less than a year, good for germination)
Origin: – India
Packing: -5, 10,20,25,50 (P/P)
Availability: – Throughout the year.

Quick Details :
Common name: Custard apple
Hindi Name: Sitafal
Botanical name: Annona reticulata
Family : Annonaceae

Custard apple, is a common name for a fruit, and the tree which bears it,Annona reticulata
Custard apple may also refer to similar fruits produced by related trees:
Annonaceae, the custard apple or soursop family.
Annona cherimola, a tree and fruit also called cherimoya.
Annona squamosa, a tree and fruit also called sugar apple or sweetsop
Annona senegalensis, a tree and fruit called wild custard-apple

Casimiroa edulis, also called white sapote, a fruit related to the citrus.
The custard apple tree is not especially attractive. It is erect, with a rounded or spreading crown and trunk 10 to 14 in (25-35 cm) thick. Height ranges from 15 to 35 ft (4.5-10 m). The ill-smelling leaves are deciduous, alternate, oblong or narrow-lanceolate, 4 to 8 in (10-20 cm) long, 3/4 to 2 in (2 5 cm) wide, with conspicuous veins. Flowers, in drooping clusters, are fragrant, slender, with 3 outer fleshy, narrow petals 3/4 to 1 1/4 in (2 3 cm) long; light-green externally and pale-yellow with a dark-red or purple spot on the inside at the base. The flowers never fully open.
The compound fruit, 3 l/4 to 6 1/2 in (8-16 cm) in diameter, may be symmetrically heart-shaped, lopsided, or irregular; or nearly round, or oblate, with a deep or shallow depression at the base. The skin, thin but tough, may be yellow or brownish when ripe, with a pink, reddish or brownish-red blush, and faintly, moderately, or distinctly reticulated. There is a thick, cream-white layer of custardlike, somewhat granular, flesh beneath the skin surrounding the concolorous moderately juicy segments, in many of which there is a single, hard, dark-brown or black, glossy seed, oblong, smooth, less than 1/2 in (1.25 cm) long. Actual seed counts have been 55, 60 and 76. A pointed, fibrous, central core, attached to the thick stem, extends more than halfway through the fruit. The flavor is sweet and agreeable though without the distinct character of the cherimoya, sugar apple, or atemoya.
Food Uses
In India, the fruit is eaten only by the lower classes, out-of-hand. In Central America, Mexico and the West Indies, the fruit is appreciated by all. When fully ripe it is soft to the touch and the stem and attached core can be easily pulled out. The flesh may be scooped from the skin and eaten as is or served with light cream and a sprinkling of sugar. Often it is pressed through a sieve and added to milk shakes, custards or ice cream. I have made a delicious sauce for cake and puddings by blending the seeded flesh with mashed banana and a little cream.
Medicinal Uses
The leaf decoction is given as a vermifuge. Crushed leaves or a paste of the flesh may be poulticed on boils, abscesses and ulcers. The unripe fruit is rich in tannin; is dried, pulverized and employed against diarrhea and dysentery. The bark is very astringent and the decoction is taken as a tonic and also as a remedy for diarrhea and dysentery. In severe cases, the leaves, bark and green fruits are all boiled together for 5 minutes in a liter of water to make an exceedingly potent decoction. Fragments of the root bark are packed around the gums to relieve toothache. The root decoction is taken as a febrifuge.
Other Uses
The leaves have been employed in tanning and they yield a blue or black dye. A fiber derived from the young twigs is superior to the bark fiber from Annona squamosa. Custard apple wood is yellow, rather soft, fibrous but durable, moderately close-grained, with a specific gravity of 0.650. It has been used to make yokes for oxen.

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