Sweet custard apple pulp is delicious when served fresh with ice cream, but it can be even better when incorporated in a savoury custard apple and pork stir fry.
For six years John and Cassie Warren of Makhoma Farms have been growing the custard apples at their property in Gin Gin.
John says the Bundaberg Region has the ideal climate to grow the sub-tropical fruit, which has been classed as one of the most nutritious foods.
This stir fry dish can be ready on the dinner within half an hour.
- 500g thinly sliced pork
- 1/2cup ginger wine (or sherry) and a dash of grated fresh ginger
- 1 egg yolk
- 2 tablespoons oil
- 1 custard apple, peeled, seeded
- One small capsicum cut into thin strips
- 3/4 cup chicken stock
- 2 tablespoons lemon juice
- 2 teaspoons cornflour
- 1 teaspoon ground ginger
Marinate pork, ginger wine and egg yolk in a glass dish for 15 minutes.
Make a paste with cornflour, lemon juice, ground ginger then add stock.
Heat a little oil in wok, stir-fry pork until brown, add capsicum for a few more minutes, then add chopped custard apple and stock.
Heat through until sauce thickens. Serve with rice.
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