番荔枝熱潮：這種不怕乾旱的水果正在席捲市場！

Custard apples, also known as custard fruit, are becoming more popular in India and around the world. These fruits look like large, bumpy avocados and have a creamy, sweet inside that tastes a lot like custard. In the Kolar district of southern India, farming is difficult because there is very little rainfall. Ashoka Shivareddy grew up in a family of farmers, but his family had to stop farming because they spent too much money trying to find water. They moved to Bengaluru and started a vegetable shop, and Ashoka became an AI software engineer. However, he always wanted to return to farming. In 2018, he decided to restart his family’s farm, but he wanted to use a more scientific approach.

Ashoka searched for a crop that could survive with little water and didn’t need many pesticides. He chose custard apples because they grow wild in his area and are already sold in local markets. To get the most out of his land, he planted the trees closer together than usual and picked three different varieties, each with its own advantages. His plan worked well. Last year, he harvested about 20 tonnes of custard apples, and this year he expects 25 tonnes. There is a big demand for custard apples in India and other countries.

However, growing custard apples comes with challenges. The traditional variety, called Balangar, has a short shelf life and lots of seeds, which makes it less attractive to buyers. The seeds are also toxic if crushed. Scientists at the Indian Institute of Horticulture Research in Bangalore created a new hybrid called Arka Sahan. This variety lasts longer, has more pulp, and fewer seeds. Over the past 20 years, Arka Sahan has become popular in southern India. The amount of usable fruit has doubled for farmers who grow this hybrid, without needing more land.

In Maharashtra, the leading state for custard apple production, Navnath Malhari Kaspate has spent decades developing better varieties. He created NMK-01, a high-yielding custard apple that doesn’t spoil quickly. This variety is now grown on nearly 50 acres and is exported to countries like the US, UAE, and Europe. Exporting custard apples is tricky because the fruit is sensitive to heat and must be kept cool at all times. Special boxes and refrigerated vans are used to keep the fruit fresh during transport.

More recently, custard apple pulp and powder are being exported, which is a big change for the industry. The pulp is used in ice cream, bakeries, and cafes. It must be kept very cold, but it is cheaper to ship than whole fruit and can be stored for weeks. Ashoka wants to start selling custard apple pulp, but it requires expensive equipment and a new way of thinking for many farmers. Even though demand is rising, most farmers still use simple methods because custard apple trees are tough and don’t need much care. Scientists are working on ways to keep the pulp from turning brown and to make the fruit even better for farmers and customers. The article also reminds readers that custard apple seeds and some food supplements made from the fruit can be unsafe.