Custard apples are generally eaten raw, as cooking alters the flavour. They are often peeled, sectioned, and used as a dessert. If the fibrous centre is still hard, it should be removed. The seeds should be removed before eating or puréeing the fruit. Once cut, custard apple should be sprinkled with citrus juice to prevent discolouration. (In Chile, the custard apple is served sprinkled with orange juice.) The fruit can be eaten out of hand or used to make juice, jams, ice cream, and pudding, or featured in fruit salads.