The Custard Apple (Annona squamosa), affectionately known as “sugar apple” or “sweetsop” in Tobago, is a small tropical marvel. Its bumpy green exterior hides soft, sweet, fragrant flesh that has delighted generations of Tobagonians under the island’s sun-drenched skies.

In Tobago, the Custard Apple is more than just a fruit; it’s a part of daily life. Children eagerly pick the ripe fruits from roadside trees, while farmers cherish their resilience in sandy soils and coastal climates. Its sweet flesh is enjoyed fresh, blended into smoothies, or used in desserts, making it a versatile favourite across the island.

Beyond its taste, the Custard Apple is a symbol of Tobago’s connection to the land. Its seeds promise new trees, its branches provide shelter for birds and insects, and its harvest brings communities together. The scent of ripe Custard Apples mingling with sea breeze and sun-warmed earth is a fragrant reminder of island life at its sweetest.

Even today, amidst modern foods, the Custard Apple endures in gardens, markets, and kitchens across Tobago as a delicious, living taste of the island’s natural bounty.