CUSTARD APPLE vs SAPODILLA | Farming, Planting & Harvesting Comparison in 4K

G'day everyone, it's Sophie here. And today, I'm standing in the heart of a truly stunning grove of custard apple trees, nestled deep in Australia's lush subtropical hinterland. The landscape here is absolutely breathtaking. Rolling hills, endless rows of vibrant green trees, and the gentle sounds of nature all around. It's the perfect setting to learn about one of the most fascinating fruits grown in this region. The air is rich with the scent of healthy living soil. There's a freshness here that you can almost taste. This place is a true paradise for anyone who loves nature, farming or simply good food. Every step you take, you can feel the care that's gone into nurturing this land. Today, we're about to dive into the art and science of harvesting custard apples, a fruit that's as unique as it is delicious. From the outside, they might look a little unusual, but inside they're creamy, sweet and absolutely packed with flavour. Harvesting these beauties isn't just about picking them off the tree. It's a delicate dance of timing and technique, all to ensure you get the very best flavour and texture. Every move matters, and there's a real skill to getting it just right. Luckily, I'm not alone on this adventure. I'm joined by Farmer Tom, a true custard apple expert who knows these trees inside and out, and has dedicated his life to perfecting the harvest. Thanks Sophie. I've cared for these trees for decades, watching them grow through every season. Each year brings new lessons, and I'm excited to share what I've learned with you all today. Tom's experience is evident in every step he takes through the orchard, in every careful glance at the trees, and in the way he talks about his work with such passion. You can see it in every healthy branch here, lush, green and thriving under his care. Today, Tom will show us how to spot a perfectly ripe fruit, sharing the little secrets that only come from years of hands-on experience. He'll also demonstrate the best way to harvest, so the fruit stays undamaged and at its absolute best. And of course, we'll learn how to store them properly, so you can enjoy that perfect creamy texture long after they're picked. Harvesting is the final crucial step after months of patient care. Get it right, and you capture the fruit at its absolute peak of flavour and nutrition. Whether you have a single backyard tree, or just love discovering new and delicious foods, this journey is for you. There's something magical about enjoying fruit you've picked yourself. We'll get hands-on, learning directly from a true master, and you'll see just how rewarding it can be to harvest your own food. So, stick with us as we journey through these leafy rows, soaking in the sights, sounds and stories of the orchard. Together we'll discover the secrets of the custard apple harvest, from tree to table. Real food, grown with love, harvested with respect, and shared with joy. Let's get started. The custard apples are waiting, and there's a whole world of flavour to discover. Look around. This orchard is a living canopy of custard apple trees, or Anona atemoya. Stretching as far as the eye can see, these trees form a green tapestry that changes with the seasons, offering shade, shelter and sustenance to countless creatures. The air here is thick with the scent of earth and ripening fruit, a reminder that this is not just a farm, but a thriving, breathing ecosystem. These hybrids combine the best of sugar apple and cherimoya, and their prehistoric branches are loaded with fruit. The trees themselves look almost ancient, their gnarled limbs twisting and turning, each one supporting clusters of these remarkable fruits. It's as if nature has perfected a recipe over millennia, resulting in these bountiful harvests. Each tree is unique, reaching for sunlight and creating a peaceful, productive space. Their branches stretch out in all directions, forming natural archways and quiet corners where birds nest and insects buzz. The orchard is alive with subtle movement and sound, a gentle symphony of life. The fruit hang like green jewels, heavy and abundant. Their weight bends the branches, a visible sign of the orchard's health and vitality. Each custard apple is a promise of sweetness, waiting to be discovered. This is a thriving ecosystem, rich soil, buzzing insects and balanced life everywhere. The ground teems with life, from earthworms aerating the soil to pollinators flitting from flower to flower. Every element here plays a role, working together in harmony to support the orchard's bounty. You have to care for the whole system, not just the fruit. Good soil and helpful bugs make all the difference. Healthy trees start with healthy roots, and that means nurturing the earth, encouraging beneficial insects and respecting the natural cycles that keep everything in balance. It's a partnership with nature, not a battle. The custard apple's lumpy skin hides segments of creamy sweet pulp, flavours of pineapple, banana and strawberry. Each bite is a surprise, a blend of tropical notes that melt in your mouth. It's a fruit that rewards patience, both in growing and in savouring. It's a luxurious treat, but it starts as a tricky flower, often pollinated by hand. The delicate blossoms open for just a short window, and careful attention is needed to ensure a good crop. Farmers become matchmakers, moving pollen from flower to flower, coaxing the orchard into abundance. Over months the fruit swells, soaking up sun and nutrients, developing its sugars. The transformation is slow and steady, a quiet miracle unfolding in plain sight. Each day brings subtle changes, as the fruit matures and the flavours deepen. Understanding this journey deepens your respect for the harvest. It's not just about picking fruit, it's about witnessing the entire process, from flower to table, and appreciating the care and patience required at every step. Each fruit is the final chapter of a patient natural story, the culmination of months of work, of sun and rain, of careful tending and hopeful waiting. That's why every harvest feels special. There's a sense of pride and gratitude in every basket, knowing the effort and care that went into each fruit. Appreciating the cycle, watching the orchard change from bare branches to lush green, from blossoms to fruit, reminds us of nature's rhythms and our place within them. It makes every bite more meaningful, connecting us to the land and the people who nurture it. This is nature's pantry at its best, a living larder filled with treasures that are as nourishing as they are delicious. Let's see how to tell when these treasures are ready, and discover the subtle signs that mark the perfect moment for harvest. Tom, how do you know when a custard apple is ready to pick? They all look similar to me, and I can't tell the difference just by looking. Is there a trick to it, or do you just have to guess? It's all about observation. You really have to pay attention to the details, and over time, you start to notice the subtle changes that signal ripeness. Our main harvest is March to September, when the trees are heavy with fruit and the orchard is at its busiest. But not all fruit ripen at once. Each tree and even each branch can have fruit at different stages of maturity. You have to check each fruit every few days. Patience is key. It's a process of returning again and again, watching for those small changes. Some growers even keep notes or mark trees to track which fruits are nearly ready, so nothing gets missed. What signs do you look for? Is it just about the color, or are there other things to watch out for? First, the color shifts from dark green to a paler, creamy green. That's usually the first thing I notice. It's subtle, so compare fruits side by side. Sometimes holding two together makes the difference obvious. The grooves between the bumps widen, and the fruit starts to look a bit more plump and rounded. The skin in those crevices turns creamy yellow. That's a sign the sugars are developing and the fruit is nearly ready. That's the fruit swelling and sugars developing. The fruit should feel slightly softer to the touch, but not mushy. A gentle squeeze can help. If it gives just a little, it's probably ready to pick. So it's a collection of clues, not just one. You have to use your eyes, your hands, and sometimes even your nose. Exactly. Each tree and season is different, so you have to learn the language of your orchard. Experience is the best teacher. It's a patient game, but the reward is worth it. The best fruit comes to those who wait and pay close attention. Absolutely. There's nothing quite like picking a perfectly ripe custard apple you've watched mature. The perfect pick starts with careful observation, a bit of patience, and a lot of love for the process. Let's look for those signs up close so you can spot the perfect custard apple next time you're in the orchard. Beyond color and texture, Tom has another tip look for a fine, powdery bloom on the skin. Immature fruit are glossy, but mature ones develop this natural coating, a sign of readiness. Also check the stem. A mature fruit stalk becomes more flexible, and a tiny crack may form where it meets the fruit. That's your cue. It's almost ready to drop, but pick before it falls to avoid bruising. And don't squeeze the fruit on the tree. It should still be hard when picked. Squeezing can bruise it. Use your eyes, not your thumbs. So look for lighter color, widened grooves, a powdery bloom, and a tiny stem crack. When you see two or three of these, it's time to harvest. That's how you get fruit that ripens perfectly at home. Let's move on to the tools you'll need. Once you've found the perfect fruit, what tools do you need to harvest it? The essentials are simple. A clean, sharp pair of secateurs or pruning snips. Sharpness ensures a clean cut. Cleanliness prevents disease spread. Wipe your blades with disinfectant before you start in between trees. For high fruit, use a picking pole with a cut and hold head. It snips and gently grabs the fruit. And for collecting, use a shallow, padded crate or a basket lined with a towel. Never pile fruit or drop them in deep buckets. They bruise easily. Handle each fruit gently from tree to crate. Simple tools, careful handling, that's the secret. Exactly. It's about respect for the fruit and the tree. Ready to see the pick in action? Let's do it. Watch closely. Technique matters. Let's harvest. Tom demonstrates the perfect pick with a pale green fruit at shoulder height. I use sharp secateurs, cutting the stem one, two centimeters above the fruit, leaving the button intact. This button helps the fruit ripen and protects it from rot. He makes a clean snip, cradling the fruit gently. Never pull or twist, just a clean cut and a little stem left on the fruit. The tree heals the stub naturally. Why is the stem important? It acts as a plug, sealing in moisture and keeping out fungi. Snapping off the button ruins the fruit's shelf life. For high fruit, Tom uses the picking pole. Snip, grab, and lower gently. No bumps, no bruises, just perfect fruit every time. Gentle technique preserves quality. That's the art of the pick. Careful handling continues after picking. Place each fruit gently in a single layer in the crate. Never stack or toss them. This prevents bruising and keeps the fruit pristine. In the packing shed, fruit are sorted by size and quality. Damaged fruit are set aside for home use or processing. The bumpy skin protects the flesh, but it's still delicate. Treat them like eggs, gentle and with respect. Home gardeners should do the same. Carry fruit in a padded basket, lay them out with space to ripen. Give each fruit its own space for the final ripening stage. Care from tree to bench ensures perfect, delicious custard apples. Now your hard, mature custard apples are on the kitchen bench. What's next? Let them ripen at room temperature, never in the fridge while hard. Cold stops ripening and ruins the fruit. Place them out of direct sunlight and check daily. When they yield slightly to gentle pressure, like a ripe avocado, they're ready. If you're not eating them right away, refrigerate only after they're fully ripe to hold them for a few days. The fridge is for holding, not ripening. To eat, cut in half and scoop out the creamy flesh. Enjoy the sweet reward. The journey from tree to spoon is worth every bit of care. That's the taste of success. Let's wrap up with some final tips. Before we finish, Tom shares his top tips for growers and fruit lovers. Healthy trees make better fruit. Feed the soil, mulch well, and water consistently. Mulch keeps soil moist and feeds the ecosystem. Safety matters. Watch your step, use tools carefully, and protect yourself from the sun. Keep a simple notebook. Track flowering, harvest times, and which trees perform best. This helps you learn your orchard's rhythm and improve each year. Patience and respect are key. You can't rush a custard apple. Work with the tree, listen to its signals, and enjoy the process. The joy is in the connection with the tree, the land, and the fruit. Thank you, Tom, for sharing your wisdom. My pleasure. Happy harvesting. And to everyone watching, may your custard apples be plentiful and delicious. Until next time, happy growing. Let's talk about growing sapodilla, a fruit that tastes like brown sugar and pear with a melt-in-your-mouth texture. It's a treat you won't find in every supermarket, and growing it yourself is a real reward. The sapodilla tree is tough, resilient, and low-maintenance, perfect for anyone who wants results without constant fuss. It thrives in less-than-perfect conditions and keeps producing year after year. There's a unique satisfaction in planting, nurturing, and finally tasting fruit you grew yourself. It's more than just food. It's a story, a legacy, and a point of pride. Imagine sharing your homegrown sapodilla with friends, telling them how you made it happen. If you've got a bit of space and don't mind getting your hands dirty, this is a project worth starting. Let's dive in and get growing. You can't just plant a sapodilla anywhere and hope for the best. Choosing the right spot is the first and most important step in growing a healthy, productive tree. Sapodilla trees are tough, but they have their preferences, and giving them what they need from the start will save you a lot of trouble down the road. If you plant your sapodilla in a spot that's too shady or where the soil stays soggy, you'll end up with a weak, struggling tree that never really takes off. It's heartbreaking to see a young sapodilla wilt or fail just because of a poor location. This tree needs six to eight hours of direct sunlight every day. Find the sunniest spot you have. Sunlight is the engine that powers growth and fruit production, so don't skimp on it. A south-facing area away from tall buildings or dense trees is usually ideal. Avoid shady areas near buildings or under big trees. Even partial shade can slow growth and reduce fruiting. Remember, sapodilla trees are happiest when they can bask in the sun all day long. Sapodilla isn't picky about soil, but good drainage is key. Heavy clay or compacted soil can suffocate the roots and lead to rot, so it's worth taking the time to check your soil before planting. Test your soil by digging a hole and filling it with water. If it drains within an hour, you're set. If the water lingers, you'll need to improve the drainage before planting. This simple test can make all the difference for your tree's long-term health. If not, mix in compost or aged manure to improve drainage. Organic matter not only helps water move through the soil, but it also feeds your sapodilla as it grows. Don't be afraid to work in plenty of good stuff. Your tree will thank you. Dig a hole at least three times wider than the sapling's pot and amend the soil well. A wide, well-prepared hole gives the roots room to spread out and establish quickly, setting the stage for strong growth. Remember, sapodilla trees get big. Leave plenty of space for roots and branches to spread. These trees can grow up to 40 feet tall and just as wide, so don't crowd them. Give each tree its own patch of earth to thrive in. Don't plant too close to your house or property lines. Roots can extend far beyond the canopy, and you don't want them interfering with foundations, pipes, or fences. A little extra distance now will prevent headaches later. A little planting now prevents big headaches later. Sketch out your planting area, measure your distances, and think about how your sapodilla will fit into your landscape as it matures. Give your tree room to grow into a fruit-bearing giant. Open space means better airflow, more sunlight, and easier harvesting when the time comes. Good site prep is the foundation for years of healthy harvest. Take your time, do it right, and you'll be rewarded with a strong, resilient tree that produces delicious fruit for decades. Let's get the ground ready and set your sapodilla up for a lifetime of growth and abundance. With your spot ready, it's time to plant. Start with a healthy nursery sapling. It saves years of waiting. Gently remove the sapling from its pot, loosening any circling roots. Place it in the center of your hole, with the top of the root ball level or slightly above the ground. Don't plant too deep, roots need to breathe. Backfill with your amended soil, packing gently to remove air pockets. Build a small soil ring around the base to hold water. Water deeply right after planting to settle the soil and help the roots recover. No need to stomp, just a gentle press. Your sapodilla is now in the ground and ready to grow. The hardest part is over. With a good start, you're on your way to a Want to grow sapodilla from seed? It's a journey that rewards patience, curiosity, and a little bit of faith in nature's slow magic. While many gardeners opt for the convenience of a nursery sapling, starting from seed lets you witness every stage of life, from the very first sprout to a thriving tree. It's possible, but it takes patience. Sapodilla seeds don't rush, germination is a slow process, and the tree itself is in no hurry to grow up. But if you're willing to wait, the experience is deeply rewarding. Start with fresh seeds from a fully ripe fruit. Gently clean off any pulp, then let the seeds dry for a day or two. This helps prevent mold and gives your seeds the best chance at sprouting strong. For better results, wrap the seeds in a damp paper towel and seal them inside a plastic bag. Place the bag somewhere warm and dark, like the top of your fridge or a cozy cupboard. This creates a mini greenhouse, encouraging the seeds to wake up and send out roots. Once you spot a root emerging, it's time to plant. Use a small pot filled with a well-draining soil mix and plant the seed about an inch deep. Gently cover it and don't pack the soil too tightly. Roots need room to breathe. Keep the soil moist, but never soggy. Place the pot in a spot with bright, indirect sunlight. Think of a windowsill that gets gentle morning light. Too much direct sun can stress a young seedling, so be gentle at first. Sprouting can take weeks, sometimes even months. Don't be discouraged if nothing happens right away. This is the waiting game. Check on your seed, keep the soil just damp, and trust the process. When a seedling finally appears, it's a small victory. Gradually introduce it to more sunlight, a little at a time, so it can adapt without getting scorched. Let your sapodilla grow in its pot for a year or two. This gives it time to develop strong roots and a sturdy stem before facing the elements outdoors. Repot as needed and watch as it slowly transforms. Growing from seed is a long journey, but it's incredibly satisfying to watch a tree develop from scratch. Each new leaf an inch of growth is a testament to your care and patience. If you're up for the wait, it's a true gardener's challenge, a test of persistence and hope. You'll learn to appreciate the slow, steady progress that only time can bring. Most people start with a sapling for quicker results, but growing from seed is for those who enjoy the process as much as the outcome. It's a project for the patient and persistent, and the reward is uniquely yours. Either way, you're building something lasting, a living legacy that starts with a single seed. Next, let's talk about how to care for your young sapodilla. Planting is just the beginning. Now it's about care. For the first year, water deeply two or three times a week to help roots establish. After that, sapodilla is drought tolerant, but appreciates a soak during dry spells. Feed with a balanced, slow-release fertilizer every couple of months in spring and summer. Don't overdo it. Too much can harm the tree. Make sure your tree gets full sun. Trim back anything that casts shade. Mulch around the base, not touching the trunk, to retain moisture and suppress weeds. Mulch also adds organic matter as it breaks down. Regular care in the early years sets your tree up for decades of fruit. Keep an eye on water, food, and sunlight. A little effort now pays off for years. Stay consistent and your tree will thrive. Let's handle the challenges. Even tough trees face pests. Scale insects and mealy bugs are the main culprits. For small outbreaks, scrape them off or use a cotton swab with rubbing alcohol. For bigger problems, spray horticultural oil or insecticidal soap covering all leaf surfaces. Always follow label directions and spray in the evening to avoid leaf burn. Sooty mold is a sign of pests, not a disease. Treat the bugs and the mold will disappear. Sapodilla is generally disease resistant, but watch for yellow leaves. Overwatering or stunted growth needs fertilizer. Walk around your tree regularly and inspect it. Early action prevents big problems. Most issues are easy to fix if caught early. Stay observant and proactive. Healthy trees bounce back quickly. With a little attention, your sapodilla will keep thriving. Now let's talk about patience and payoff. After planting your sapodilla, the real test begins. Waiting and watching as your tree slowly takes root and starts its journey toward maturity. This is a period that requires patience, but it's also a time filled with anticipation and hope. Each day you'll notice subtle changes, new leaves unfurling, the trunk thickening, and the branches stretching toward the sun. Sapodilla trees grown from saplings usually take three to five years before they begin to flower, while those started from seed can take up to a decade. It's a slow process, but every season brings visible progress, and each year your tree becomes stronger and more resilient. During these formative years, you have a unique opportunity to shape your tree's future. Prune regularly to encourage a sturdy trunk and well-spaced branches. This not only helps the tree grow upright and strong, but also makes it easier to manage as it matures. By opening up the canopy, you allow more sunlight and air to reach the inner branches. This reduces the risk of disease and helps the tree photosynthesize efficiently, setting the stage for healthy growth and future fruiting. The appearance of the first flowers is a major milestone. These small bell-shaped blossoms are a sign that your tree is maturing and that fruit is on the horizon. It's a moment of excitement for any gardener. At first, not every flower will turn into fruit. Young trees often produce only a handful of fruits and some blossoms may fall off, but don't be discouraged. This is completely normal. As your tree ages, its productivity will steadily increase, rewarding your patience. Eventually, your sapodilla will become a magnificent evergreen shade tree, its canopy lush and full. A mature tree can yield hundreds of sweet, delicious fruits each year, making all the waiting worthwhile. The journey from sapling to fruit-bearing tree is long, but every stage is rewarding in its own way. Watching your tree grow and change over the years is a deeply satisfying experience. Seeing your sapodilla transform from a fragile sapling into a towering, fruit-laden giant is a testament to your care and dedication. It's a living reminder of the value of patience and persistence. Each season brings new lessons and small victories. From nurturing the roots to protecting the young branches, you'll learn to adapt and respond to your tree's needs. As the years pass, you'll notice the tree's resilience and beauty growing. Every spring, new growth appears. Every autumn, the promise of fruit draws closer. Each season brings you one step nearer to your first harvest. Stick with it, nurture your tree, and trust the process. The payoff? A bountiful harvest of sweet sapodilla fruit is coming, and it will be worth every moment of waiting. Now, let's discover how to pick your sapodilla fruit at just the right time for the best flavor and texture. Harvesting sapodilla is all about timing. The fruit doesn't change color much, so look for subtle signs. Mature fruit loses its fuzzy coating and develops a smooth, yellowish-brown skin. Scratch the surface. If it's tan or yellow underneath, it's ready. If green, leave it. The small tail at the end should fall off easily, and the fruit should feel plump. A ripe fruit snaps off cleanly with little or no milky sap. Remember, sapodilla ripens off the tree. Let it sit at room temperature for a few days. It's ready to eat when it yields to gentle pressure, like a ripe avocado. The skin may wrinkle slightly when fully ripe. Don't rush. Patience brings the best flavor. Picking at the right time makes all the difference. Practice makes perfect with this tricky harvest. Now, let's enjoy the fruits of your labor. Cutting into your first homegrown sapodilla is a moment of triumph. Use pruning shears or a sharp knife to harvest, and a pole picker for high fruit. Enjoy sapodilla fresh. Just slice and scoop, avoiding the seeds. The sweet pulp is great in smoothies, milkshakes, or homemade ice cream. Sharing your harvest is the best part. Nothing beats giving friends fruit you grew yourself. Fun fact, the sticky latex from sapodilla called Chickly was once used to make chewing gum. The tree's history goes beyond fruit. It's part of industrial heritage. Growing sapodilla teaches patience, connects you to the earth, and gives you a story to share. It's a long, dirty job, but incredibly rewarding. If you want a unique, delicious project, this is it. Get your hands dirty and grow something amazing. The journey is as sweet as the fruit. You won't regret it.