| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 190 | 0.3g | 0.1g | 47.6g |
| sugars | fibre | protein | salt |
| 44.6g | 4.4g | 2.1g | 0.01g |
Steamed Annona Squamosas, a fruit-based delicacy that’s as rewarding to prepare as it is to eat, quickly became a staple in my kitchen repertoire. It’s not the dish you’d stereotypically associate with a culinary journey that began in the wild landscapes of Montana -the bison burgers, venison steaks, and huckleberry pies are more typical- but it flawlessly fits into my commitment to explore new flavors.
An Unusual Fruit with Unexpected Benefits
Annona Squamosas, also known as Sugar Apples, tapped into my frontier-infused creativity with their unusual, bumpy exteriors hiding softly sweet interiors. They may not have the robust physicality of the hoofed creatures that roam my homeland, but they are champions in their right when it comes to nutritional benefits. Ripe with vitamin C, fiber, and antioxidant properties, they offer a delicious route to a healthier life in each bite.
Balancing Old and New
The Steamed Annona Squamosa is an unexpectedly harmonious meeting of flavor profiles I love. The gentle sweetness of the sugar apples, the tartness of lemon juice, and the nostalgic charm of vanilla extract are married together in a steam-based process that seems to coax out the best of each ingredient. Add a hint of sugar for that undeniable sweetness and raisins for an extra layer of texture and flavor. And just a touch of cornstarch in cold water, that’s meant to bind all those amplified flavors together.
The result is a dessert that’s as comforting as it is invigorating. It’s refreshingly different, and yet there’s a certain familiarity to it that makes me want to come back for more. If you’re a fan of traditional apple cobblers or the slightly exotic Indian sweet dumplings (Rasgulla), you’ll find something to love in this Steamed Annona Squamosas dish.
Like many of my favorite recipes, it’s deceptively simple, allowing the quality of the ingredients to shine while providing ample room for exploration. The adornment of mint leaves in the end serves as a green flourish that’s a subtle nod to the green landscapes of Montana that first sparked my culinary imagination. Truly, there’s a lot to love about Steamed Annona Squamosas!
What You’ll Need
- 6 ripe Annona Squamosas (Sugar Apples)
- 1 cup granulated sugar
- 1.5 cups of water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup raisins
- 1 tablespoon cornstarch
- 1/4 cup cold water to mix with cornstarch
- Mint leaves for garnish
Method
Step One
Start by thoroughly washing the Annona Squamosas. Once cleaned, split them in half and remove the soft inner pulp, setting it aside for later. Discard the skins.
Step Two
In a sizeable pot, combine your measured sugar and water. Set this on a stove and bring to a boil over medium-high heat. Keep stirring until the sugar completely dissolves.
Step Three
Once your sugar syrup is ready, turn the heat down to a simmer, add the Annona Squamosas pulp into the pot. Let it cook for about 15-20 minutes, stirring occasionally.
Step Four
After this time, add to the pot your tablespoon of lemon juice, teaspoon of vanilla extract, and half a cup of raisins. Stir well, then let these ingredients simmer together for an additional 5-10 minutes.
Step Five
While that is simmering, in a separate bowl, combine your cornstarch with the cold water. Mix well to form a slurry.
Step Six
After the fruit pulp has simmered with the raisins, add your cornstarch slurry into the pot. Stir continuously for about 5 minutes over medium heat, or until your mixture thickens to your liking.
Step Seven
When ready, remove your steamed Annona Squamosas from the heat and set it aside to cool. You can serve this heated or refrigerated, and it’s an excellent choice for a refreshing fruit dessert. Garnish with mint leaves before serving for an extra touch of freshness.
