Dressing ingredients

  • Squeeze of fresh lime

Author of this recipe

Louise FitzRoy

Louise FitzRoy

Food blogger / food writer

I love everything there is to love about cooking. The fresh ingredients, the tantalising smells and the creativeness of concocting a dish using food you’ve never heard of before. Besides yoga,... Read more

Three days ago we set foot on Grand Cayman, one of the three islands that make up the Cayman Islands. Craving watermelon and a palm tree to sit under, I suddenly realised that the Caribbean summer season was going to offer me much more than just melon.  Immediately Martin, a local farmer, handed me a sweetsop, also known as a sugar or custard apple, that looks like a pine cone and tastes like custard. It’s now a firm favourite at the top of my grocery list.

I decided to make a salad to showcase this wonderful fruit in combination with some fresh, tasty and colourful produce sourced from the local markets. 

Total votes: 688


  • Rinse spinach, endive or lettuce, capsicum and green beans. Break apart the sweetsop (custard apple) into segments and tease out the flesh discarding the skin and large black seeds.
  • Lightly steam the green beans until just cooked. Finely slice peppers lengthways.
  • Mix all ingredients together with a squeeze of lime juice to finish and get ready to tingle your tastebuds. 

 Sweetsop or Cayman Island Sugar apple (custard apple)

Tips from the author

My trip to the Cayman Islands was filled with insight into the local farming practices of the region and the discovery of new tropical flavours.



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