Sitaphal
Estimated Inventory, lb : 0
Description/Taste
Sitaphal varies in size, shape, and appearance, depending on the specific variety and growing environment, and is generally 5 to 20 centimeters in diameter and 100 to 400 grams in weight. The fruits showcase an irregular, cordate, oval, or oblong shape with broad, curved shoulders tapering to a blunt tip. Sitaphal is a compound fruit made up of fused carpels. This composition gives the fruits a scaly, bumpy appearance, and each fruit will vary in its scale-like texture and definition. The fruit’s skin is thin, semi-rough, segmented, and tough when young, becoming delicate, easily broken, or bruised when ripe. When the fruits are young, the carpels are closely spaced and closed, and as they mature, the bumps will spread apart, making the skin thin and easily punctured. The skin ripens from green to yellow-green hues, and a yellow coloring should appear between the segments when ripe. The skin is also covered in a grey, powdery bloom. Underneath the surface, the white-to-ivory flesh is initially firm and develops a soft, melting, tender, and succulent consistency when ripe. The flesh glistens when opened and has a custard-like texture with a creamy, granular, tender, and slippery consistency. Glossy, black oval seeds are also embedded into the flesh, and depending on the variety, there can be many seeds, or the fruits are seedless, depending on the variety. It is important to note that the seeds are inedible and potentially toxic if ingested. Sitaphal releases a sweet, aromatic scent and will be soft to the touch when ripe. The fruits are traditionally eaten raw, discarding the skin and seeds, and have a mellow, tropical, fruity, sweet, floral, and musky taste with vanilla-like undertones.
Seasons/Availability
Sitaphal is available year-round in tropical climates, with a peak season from September through February in India.
Current Facts
Sitaphal, botanically part of the Annona genus, is a tropical fruit of the Annonaceae family. The name Sitaphal is the Hindi term used to describe types of sugar and custard apples sold in local markets. This name is used interchangeably between sugar and custard apples, and it is largely dependent on the region. Sitaphal is known by several names throughout India, including Sitafal, Sheetaphal, Sitapalam in Tamil, Sita Phalamu in Telegu, Sharifa in Manipuri, Katal in Assamese, Sharifa in Punjabi, Seethapazham in Malayalam, and Ata of Atta in Bengali. Sitaphal is an aggregate fruit that grows on deciduous trees or shrubs reaching 3 to 7 meters in height and is harvested as a seasonal, fresh-eating delicacy. The species is traditionally planted from seed in India, and the trees begin bearing fruit approximately 4 to 5 years after sowing. When in season, Sitaphal is harvested when it is transitioning in color, just before it is fully ripe, and is sold through local markets for use in raw dishes, beverages, sauces, and desserts. Several varieties of Sitaphal are cultivated throughout India, including Balanagar, Kakarlapahad, British Guinea, Mahaboobnagar, Saharanpur Local, Red Sitaphal, and Purandhar, and the fruits are favored for their sweet, subtly tangy taste and creamy consistency.
Nutritional Value
Sitaphal is a source of vitamin C to strengthen the immune system, fiber to regulate the digestive tract, calcium to build bones and teeth, and vitamin E to protect the cells against damage caused by free radicals. The fruits also provide magnesium to control nerve functions, phosphorus to produce RNA and DNA, manganese to build connective tissues, and other nutrients, including niacin, riboflavin, and vitamin K. In some regions of India, Sitaphal is incorporated into a tonic used to repair hair. Crushed seeds are also applied topically to remove lice.
Applications
Sitaphal has a sweet, fruity, musky, and tangy taste suited for fresh and cooked preparations. The species is traditionally consumed out of hand, discarding the seeds, and is enjoyed as a snack or dessert. Sitaphal is also commonly blended into refreshing drinks, including smoothies and milkshakes, or infused into coconut water. The fruits can make ice cream or act as flavoring in cakes, cheesecakes, and crème brulee. They can also be added to puddings, mousses, and parfait or mixed into various dressings and sauces. While less common, Sitaphal is simmered into syrups, jams, marmalades, and compotes. In India, Sitaphal is popularly made into basundi, a sweetened and thickened milk-based dessert flavored with custard apple. The fruits are also added to phirni, a milk and rice flour dish, kheer, a type of rice pudding, ladoo and Sitaphal cream, and kalakand, another milk-based dessert formed into a bar with spices and lemon. Sitaphal pairs well with spices such as cardamom, cinnamon, nutmeg, clove, and ginger, nuts including almonds, pistachios, and cashews, vanilla, chocolate, honey, maple syrup, and fruits such as bananas, pineapples, coconuts, and lemons. Whole, unwashed Sitaphal will ripen in 3 to 6 days, depending on the maturity when harvested. It is recommended that the fruits be consumed immediately after ripening for the best quality and flavor. Once ripe, the fruits will keep up to one week when stored in the refrigerator.
Ethnic/Cultural Info
Several theories exist about the origins of the name Sitaphal in India. The first theory traces the name from Sanskrit. Sitaphal is also spelled Sheetaphal, a name derived from the Sanskrit words “sheet,” meaning “cold,” and “phal,” meaning “fruit.” This name was acquired from the belief that the fruits have cooling properties and will reduce overall body temperature. The second theory connects the fruits with the Hindu goddess Sita. Sitaphal in Hindi is said to translate to “Sita’s Fruit.” Sita is a Hindu goddess known for her strength, sacrifice, and loyalty. Legend has it that Sita consumed the fruits during her fourteen-year exile with Lord Rama, as mentioned in the ancient Indian epic, Ramayana. The fruits were named after Sita to honor the goddess. Another less common theory mentioned that tears from Sita sprouted Sitaphal trees when they hit the earth, and the fruits that arose from these trees were named after the goddess as an act of reverence.
Geography/History
Species belonging to the Annona genus are believed to be native to tropical regions of the Americas, mainly in Central and South America. Much of the genus’ history is unknown, as experts hypothesize that several species were independently found and spread throughout Central and South America in ancient times. Varieties within the Annona genus later traveled to Southern Mexico as the plants were used in medicinal and culinary practices among indigenous peoples. The most common theory of the species' arrival in India was through the Portuguese sometime around the 15th and 16th centuries. There is another theory that the species arrived much earlier, as it is thought to have been depicted in carvings on the Bharat Stupa, dating to the 2nd century, and other ancient sculptures and paintings. Despite its murky arrival in India, Annona was documented as a widespread species in the country by the British in the early 19th century, and the fruits thrive in tropical to subtropical climates with cool winters. Today, Sitaphal is commercially grown and is cultivated as a home garden plant. The trees are planted on hillsides, plains, and barren lands below 1,219 meters in height. Beyond human consumption, many animals, notably parrots, frequently consume the fruits, and this has inspired several Indian children to nursery rhymes connecting the fruits with animals. Sitaphal is grown primarily in Maharashtra in India and is also produced in Madhya Pradesh, Gujarat, Chhattisgarh, Andhra Pradesh, Assam, Telangana, Karnataka, Orissa, Rajasthan, Bihar, Bengal, and Tamil Nadu. When in season, the fruits are sold through local markets and are also grown in home gardens.
Recipe Ideas
Recipes that include Sitaphal. One
is easiest, three is harder.| Sift Gluten Free |
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Custard Apple Tart |
