The rise of the fruit that tastes like custard
Ashoka Shivareddy revived his family farm in Karnataka by cultivating drought-resistant custard apple, increasing production from 20 to 25 tonnes annually. A new hybrid variety, Arka Sahan, developed by IIHR, extends shelf life, reduces seeds, and boosts pulp yield to 70%.
A farmer turned tech entrepreneur in southern India has revived his family’s fortunes by turning to a once-neglected crop that thrives in drought conditions and bears fruit with a creamy, custard-like flavour. Ashoka Shivareddy abandoned his family’s failing farm in Kolar, Karnataka, in 2005 after years of battling extreme water scarcity drove them to the city. After working as an AI software engineer in Bengaluru, he returned to agriculture in 2018 with a more scientific approach, identifying custard apple as a resilient, water-efficient crop ideally suited to the region’s dry climate.
Custard apple, a knobbly fruit about the size of a large avocado, has long grown wild in Kolar, where locals harvested and sold it at local markets. Shivareddy saw potential in its creamy, sweet flesh and began cultivating it using agro-technical innovations, including tighter planting densities and selecting three high-yielding varieties. The strategy has paid off: last year, he produced around 20 tonnes, rising to an estimated 25 tonnes this season, with strong demand both domestically and abroad. “Custard apple requires minimal water and pesticides, making it a sustainable choice for farmers in water-stressed areas,” Shivareddy said.
Despite its promise, custard apple cultivation faces hurdles. Traditional varieties like Balangar spoil quickly—sometimes within three or four days—limiting market reach, and contain numerous seeds, some toxic when crushed. The European Food Safety Authority has also raised concerns over the safety of custard apple-based food supplements. To address these challenges, scientists at the Indian Institute of Horticulture Research (IIHR) in Bengaluru have developed a hybrid variety called Arka Sahan, which has a longer shelf life of about a week, fewer seeds, and higher pulp yield—up to 70%, compared to just 30% in wild types. “This nearly doubles the usable harvest for farmers without additional land,” said Dr Sakthivel T, principal scientist at IIHR.
Researchers are now advancing further, developing methods to process the pulp for use in ice cream, milkshakes, and other products. One critical focus is preventing the pulp from turning brown after extraction, a problem that affects marketability. By improving post-harvest techniques and equipment, the team aims to preserve the fruit’s characteristic milky colour and extend its shelf life in processed forms. As climate change intensifies water shortages across India, the custard apple’s resilience and growing commercial potential could offer a sustainable lifeline for farmers in arid regions, transforming a humble wild fruit into a viable agricultural and economic opportunity.
