Ekatra

સીતાફળ

Annona squamosa

Custard Apple सीताफल

Native

Commonly known as Sugar apple, Sweet sop, Sweetsop-Anon, Araticum.

Seed or sapling available

A slow-growing, rounded little tree or shrub, usually 3-6 metres tall, that produces the bumpy, heart-shaped green fruit everyone recognises: sweet, creamy flesh packed with hard dark seeds. Ancient literature, paintings, and sculpture suggest it was believed native to India, though it likely arrived here from elsewhere quite early.

Habit Tree, Fruits, Shrub
Origin Native
Flowering Winter
Edible Yes
Sourcing Available
Water Steady moisture · drought tolerant
Drainage Needs to drain well
Soil Loam, sandy, rocky
Soil pH 6
Started from Seed, Cuttings, Layering, Grafting
Germinates 2–4 weeks

No specific wildlife-relationship data recorded for this species.

  • From seed: sow in individual pots no deeper than 2cm at 21°C; seeds usually breed true to type and germinate within 2-4 weeks, with seedlings ready to plant out after 6 months.
  • The hard seedcoat benefits from scarification first: pour a small amount of near-boiling water over the seeds (careful not to cook them) and soak for 12-24 hours in warm water.
  • If they haven't swollen after that, nick the seedcoat carefully without damaging the embryo and soak another 12 hours before sowing.
  • Other methods: semi-ripe cuttings; budding at the start of the growing season when sap flows freely (cleft-grafting is the more common technique); or air-layering.

No cultural-significance data recorded for this species yet.

  • The fruit is eaten fresh or turned into sherbet, ice cream, and jellies.
  • Beyond the fruit, nearly every part has a traditional use: crushed leaves treat ulcers, a leaf-and-oil poultice treats scalp disease, leaves are tucked under children's pillows to help them sleep through the night, and powdered seeds work as a vermifuge.
  • Research has found anticancer activity in plant extracts.

These uses are documented for information only and are not medical advice. Always verify the species and the plant part before use.

In Gujarat, systematically cultivated in Bhavnagar, Ahmedabad, Kheda, Junagadh, and Panchmahal, and grows naturally in forests around Junagadh, Sabarkantha, Panchmahal, Bharuch, and Vadodara.

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