Position
Full sun at least 6mt away from structures, powerlines or other trees. Try to shelter from strong winds. Best to plant your tree in late winter. Cover with frost cover for the first few winters.
Size
5 – 6 metres but if not pruned can grow to a height of 10 metres.
Soil Type
Preferably a very well drained sandy loam soil. They will also do well in normal ground or potting soil. The initial hole for planting must be, at least, 1m deep. If this is not possible, it is best to
plant in mounds.
Watering
They enjoy summer rainfall areas. Young trees need a good soaking every 2 weeks for the first few years except in winter. When fruits are fully grown, refrain from watering.
Mulch
Custard Apple Trees are fast growers and respond well to being mulched regularly with well matured organic matter.
Mulch is a good way of preventing weeds and reducing the rate of water evaporation from the soil.
Apply organic mulch to your tree all year round.
Use from 2 to 5 centimetres of pine bark mulch to protect the roots from UV damage and drying out. It retains moisture, and maintains an optimal pH. Do not let the mulch touch the plant stem, as it may cause infection or rot.
Fertilising
Use our slow-release nitrogen-rich all plant fertiliser. Apply 1 teaspoon every 4-5 months. The roots will absorb what they required.
Pruning
Start pruning the tree when it is young. As the leaves of the Custard Apple Tree are large and droopy, ideally create an open vase shape with an open canopy to allow for light to penetrate. Short twigs will shed after flowering and fruiting.
Harvesting
Green custard apples (known as cherimoyas or sugar apples) should be harvested when fully mature but still green. They are usually ready to harvest between 3 to 4 months after flowering, but this can vary based on the climate and specific variety.
The skin of the custard apple should be fully developed, showing a uniform, deep green color. A slight yellowing on the base or skin can indicate that the fruit is close to ripening.
After picking, allow the custard apple to ripen at room temperature. It is ready to eat once it softens and the skin turns slightly brown or yellowish. The flesh should be creamy and sweet when fully ripe.
