Caramelised Custard Apple, Salmon and Quinoa Salad

Caramelised Custard Apple, Salmon and Quinoa Salad

Serves 4


2 cup custard apple segments, seeds removed
1 tsp brown sugar
2 tbsp water
3 tsp olive oil, divided
400g salmon flets, skinless
1 cup dry quinoa
1 cup vegetable stock + 2 cup water
200g snow peas, thinly sliced
4 cup coriander leaves
1 cup baby spinach leaves
3 tsp miso paste, divided
2 tbsp rice wine vinegar
2 tsp soy sauce
2 tsp sesame oil
2 tsp sesame seeds
Salt and pepper 


Place quinoa, stock and water in a medium saucepan over high heat. Bring to a boil, then cover and reduce to very low. Simmer gently for 10 minutes, remove from heat and set aside, still covered, for a further 10 minutes. Fluff with a fork and tip onto a serving platter.
Drizzle salmon with 2 tsp of the olive oil and a pinch of salt and pepper. Cook in a skillet over medium-high heat for 3 minutes per side, or until cooked to your liking. Remove salmon from pan and set aside to rest.
Add remaining 1 tsp olive oil and the sliced snow peas to the same skillet used for the salmon. Sautee over medium-high heat for 1-2 minutes until bright green and tender-crisp. Add snow peas to the platter with the quinoa and toss to combine.
Place 1 tsp miso, 1 tsp brown sugar and 2 tbsp water in a heavy-based skillet over medium-high heat. Whisk to combine and bring to the boil. Add custard apple pieces and stir for 20-30 seconds only. Remove pan from heat and spoon the caramelised custard apple onto the quinoa. Reserve any pan juices.
Whisk together the reserved pan juices, remaining miso, rice wine vinegar, soy sauce, sesame oil and sesame seeds to make a dressing.
Toss quinoa with the spinach and coriander. Flake salmon over the salad, and drizzle with miso dressing to serve.

Tip: To prepare custard apple: slice fruit in half, scoop large pieces of flesh from skin using a spoon, and remove seeds. Discard seeds and skin.

Deliciously Sweet: Aussie Custard Apples in Season Now

The Australian custard apple season has officially kicked off, with plenty of the creamy and vitamin-rich fruit now available in stores.

Australian custard apple grower, Patti Stacey, says they're experiencing a great start to the season, with this year's fruit boasting an extra sweet flavour.

"The season so far has been excellent across all growing regions. The warm summer has given us a bumper crop and we've been lucky to have no major storms, floods or winds come through.

"When the fruit matures in warmer weather it makes it even sweeter, so this season's fruit has a deliciously sweet flavour and is filling out well."

The green-skinned fruit has a fresh and creamy texture that is well suited to sweet dishes or simply enjoyed as a snack, making them a tasty tropical choice throughout autumn and winter.

"During the season I eat one every day for breakfast. It's a delicious start to the day and because it's low GI it satisfies my appetite for quite a long time," says Patti.

Custard apples are also an excellent source of Vitamin C, with one serve containing 64.5mg, or 161% of the daily target for Australian adults, helping to keep your immune system strong throughout the colder seasons.

Here are Patti's top custard apple tips:

Pick a winner: When choosing a custard apple in store, pick one that is firm. They'll ripen quickly so best to let them soften at home in the fruit bowl.
Ripe and ready: A custard apple is ripe when you gently squeeze it and it gives slightly under your hand, similar to an avocado. You can speed up the ripening process by placing it in a paper bag with a banana. The softer you let it go, the sweeter it gets.
Storage smarts: Once ripe, custard apples can be refrigerated for up to three days. Store the fruit in an airtight container for longer-lasting freshness. Once you take it out of the fridge, let it sit for around five minutes before eating to get the best taste.
Enjoy: Custard apples are delicious as a snack or in simple dishes. They are best enjoyed fresh or in baked goods. Make sure to avoid overheating custard apples as it can dull its flavour and texture; instead simply stir the fruit through your dish just before serving.

Here are some tasty ideas:
Simply cut or tear the fruit apart and scoop out the flesh to enjoy it fresh.
Enjoy custard apple, shredded coconut and nuts on top of breakfast cereal for a sweet morning treat.
Add caramelised custard apples into your salads for a sweet and warming flavour.
Mix fresh custard apple and pears into a baked crumble for a delicious dessert that the whole family will love.
For a more decadent treat try a homemade chocolate and custard apple sorbet.
Serve custard apple chutney with your favourite grilled meats. It pairs perfectly with pork.

Did you know? The custard apples crop flourishes in line with the full moon ahead of Easter. It's a unique phenomenon that occurs every year!

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